不同炮制方法对藤茶中双氢杨梅素含量的影响  

Influences of different processing methods on contents of dihydromyricetin in Tengcha

作　　者：王淼[1] 覃洁萍[1] 奉艳花 洪江[1] 黄志飘 刘鹏飞[1] 

机构地区：[1]广西中医药大学药学院,广西南宁530001

出　　处：《中国医院药学杂志》2015年第17期1548-1551,共4页Chinese Journal of Hospital Pharmacy

基　　金：广西壮药材质量评价与标准研究专项(编号:GXZC2014-G31577-YL2B-B3);广西科技攻关计划项目(编号:桂科攻1355004-12);广西区中管局民族医药传承专项(编号:GZBZ14-08)

摘　　要：目的:通过测定不同炮制方法制备的藤茶中双氢杨梅素的含量,探讨不同炮制方法对藤茶主要活性成分的影响。方法:分别采用微波炮制、传统炒制、水煮法对采自3个不同产地的新鲜藤茶进行加工炮制处理,制得藤茶不同炮制品;用自然晾干法处理得藤茶生品。采用高效液相色谱法测定不同藤茶炮制品和藤茶生品中双氢杨梅素的含量。结果:不同炮制方法对藤茶中主要活性成分含量有较大影响,其中微波炮制法所制备的藤茶中双氢杨梅素含量最高,传统炒制法含量与其相近;其次为水煮法;藤茶生品中双氢杨梅素的含量最低。结论:炮制可提高藤茶叶中双氢杨梅素含量,且以微波法炮制为佳。OBJECTIVE To explore influences of different processing methods on contents of dihydromyricetin in Tengcha leaves.METHODS Microwave method,saut method,water boiling method and nature drying method were used to prepare fresh Tengcha leaves collected from three different regions.A new HPLC method was conducted to determine contents of dihydromyricetin in Tengcha leaves prepared by four different methods.RESULTS Different processing methods had great influences on contents of dihydromyricetin.The highest dihydromyricetin content was observed in Tengcha leaves prepared by microwave method,then by saut method.The lowest dihydromyricetin content was observed in fresh Tengcha leaves.CONCLUSION Preparing process of Tengcha can increase content of dihydromyricetin obviously,and microwave method is the best method to prepare Tengcha leaves.

关 键 词：藤茶 炮制 双氢杨梅素 含量测定 高效液相色谱法 

分 类 号：R927.2[医药卫生—药学]