不同种源多花黄精炮制过程化学成分的变化  

Changes of chemical constituents in the steaming process of Polygonatum cyrtnema from different provenances

作　　者：梁焕焕 贾全全 朱灵芝 黄丽莉[2,3] 朱培林 Liang Huanhuan;Jia Quanquan;Zhu Lingzhi;Huang Lili;Zhu Peilin(College of Forestry,Jiangxi Agricultural University,Nanchang Jiangxi 330045,China;Jiangxi Academy of Forestry Sciences,Nanchang Jiangxi 330013,China;Key Laboratory of Traditional Chinese Medicine Planting Technology and Quality Research of Nanchang City,Nanchang Jiangxi 330013,China)

机构地区：[1]江西农业大学·林学院,江西南昌330045 [2]江西省林业科学院,江西南昌330013 [3]南昌市中药材种植技术与质量研究重点实验室,江西南昌330013

出　　处：《南方林业科学》2022年第1期1-4,18,共5页South China Forestry Science

基　　金：江西省林业局林业科技创新专项“多花黄精良种选育及复合经营栽培技术研究”(项目编号:创新专项〔2021〕18号);国家重点研发计划项目子课题“低效用材林林药、林菌复合模式构建技术”(项目编号:2017YFC05055051)。

摘　　要：对比不同种源多花黄精炮制过程中主要化学成分含量的变化规律,为多花黄精质量控制和开发利用提供理论参考。通过对3个种源2种多花黄精类型采用高压蒸汽锅九蒸九制炮制过程中的多糖、总皂苷、总黄酮及总酚等化学成分含量进行测定,分析4种化学成分含量的变化规律。结果表明,不同种源多花黄精炮制过程中化学成分变化趋势基本一致,多糖含量随着蒸制次数的增加而减少,总皂苷含量先升高后下降,总黄酮及总酚含量随蒸制次数增加先升高后趋于稳定。建议高压条件下多花黄精蒸制次数以3~6次为宜。To provide theoretical reference for the quality control,development and utilization of Polygonatum cyrtnema,the variation rule of main chemical components of P.cyrtnema in nine times processing of different provenances were compared.The contents of polysaccharides,total saponins,total flavones and total phenols in two types of P.cyrtnema from three provenances were determined in a high-pressure steam cooker.The variation rules of the contents of four chemical components were analyzed.The result shows that the change trend of chemical components in the steaming process of P.cyrtnema from different provenances was basically the same.With the increase of steaming times,the content of polysaccharide decreased.The content of total saponins increased first and then decreased.The content of total flavonoids and phenols increased first and then stabilized with the increase of steaming times.So 3 to 6 steaming times of P.cyrtnema under high pressure is recommended.

关 键 词：多花黄精 炮制工艺 多糖 总皂苷 总黄酮 总酚 

分 类 号：S567.239[农业科学—中草药栽培]