不同乌天麻炮制品中天麻素、天麻苷元和天麻多糖的含量分析  

Determination of the Contents of Gastrodin,4-Hydroxybenzyl Alcohol and Gastrodia Polysaccharides in Different Processed Products of Gastrodia elata Bl. f. glauca S. Chow

作　　者：祝洪艳[1,2] 蒋然 何忠梅[1,2] 赵岩 郜玉钢[1,2] 包海鹰 张连学[1,2] 

机构地区：[1]吉林农业大学中药材学院,长春130118 [2]吉林省人参工程技术创新中心,长春130118

出　　处：《中国药学杂志》2017年第23期2062-2065,共4页Chinese Pharmaceutical Journal

基　　金：国家重点研发计划资助项目(2016YFC0500300);吉林省农业产业技术体系资助项目(2015025);2017吉林省教育厅十三五资助项目(JJKH20170321KJ)

摘　　要：目的评价乌天麻蒸制品、蒺藜制品、酒制品和姜制品等几种不同乌天麻炮制品的质量,优选乌天麻最佳炮制方法。方法采用高效液相色谱法同时检测天麻素和天麻苷元的含量,并采用苯酚-硫酸法检测天麻多糖的含量。结果乌天麻蒺藜制品中天麻素和天麻多糖含量最高,分别为1.90和3.25 mg·g^(-1);姜制品中天麻苷元含量最高为0.80 mg·g^(-1);两种酒制品中天麻素含量明显较其他炮制品低,且乌天麻酒浸三日炮制品中天麻多糖含量也明显低于其他。结论传统的蒺藜子制天麻炮制法优于现代蒸制法,该研究可为天麻的古法炮制机理提供科学依据。OBJECTIVE To evaluate the qualities of different processed products of Gastrodia elata B1. f. glauca S. Chow, such as steamed, wine-processed, ginger-processed and tribulus-processed products, and determine the optimum processing method of Gast- rodia elata. METHODS HPLC was employed to determine gastrodin and 4-hydroxybenzyl alcohol, and phenol-sulfuric acid method was used to detect the content of gastrodia polysaccharide. RESULTS Gastrodin and gastrodia polysaccharides had the highest contents（ I. 901 and 3. 246 mg· g-1 , respectively） in the tribulus-processed products; and the highest content of 4-hydroxybenzyl alcohol in ginger-processed Gastrodia elata was 0. 80 mg · g-1 ; gastrodin in two kinds of wine-processed products was lower than the others, while the content of gastrodia polysaccharide in Gastrodia elata processed by wine-soaking for three days was obviously less than those in the other products. CONCLUSION The traditional tribulus-processed method is better than the modem steaming method. This study can provide scientific basis for the mechanism of traditional processing method of Gastrodia elata.

关 键 词：乌天麻 蒺藜子 天麻素 天麻苷元 天麻多糖 含量分析 

分 类 号：R284[医药卫生—中药学]