基于糖类成分探究黄精炆制前后差异  

Exploring the differences of Polygonati Rhizoma before and after stewing based on carbohydrate components

作　　者：詹慧慧 姚方程 易斌 魏惠珍[1,3] 陈西勇 吕尚 陈华师 金浩鑫[3] 饶毅[1,3] ZHAN Hui-hui;YAO Fang-cheng;YI Bin;WEI Hui-zhen;CHEN Xi-yong;LYU Shang;CHEN Hua-shi;JIN Hao-xin;RAO Yi(Jiangxi University of Traditional Chinese Medicine,Nanchang 330004,China;Jianchangbang Pharmaceutical Limited Company,Fuzhou 344700,China;National Engineering Research Center for Manufacturing Technology of Traditional Chinese Medicine Solid Preparation,Nanchang 330006,China)

机构地区：[1]江西中医药大学,江西南昌330004 [2]建昌帮药业有限公司,江西抚州344700 [3]中药固体制剂制造技术国家工程研究中心,江西南昌330006

出　　处：《中草药》2022年第9期2687-2696,共10页Chinese Traditional and Herbal Drugs

基　　金：江西省中管局科技项目(2020B0385)。

摘　　要：目的基于黄精炆制前后糖类成分变化差异探讨黄精炆制后“减毒增效”的作用机制。方法采用UV(紫外分光光度)法,测定黄精炆制前后的总多糖含量;采用高效液相色谱-蒸发光散射检测器(HPLC-ELSD)法测定黄精炆制前后游离糖含量;采用高效凝胶渗透色谱-示差折光检测器(HPGPC-RI)法分析黄精炆制前后的多糖相对分子质量;采用高效液相色谱-紫外检测器(HPLC-PDA)法对黄精多糖的单糖组成进行测定分析。结果黄精炆制后,总多糖含量下降约60%;游离糖中蔗糖含量降低35%,果糖含量升高22倍,葡萄糖含量升高4.4倍;炆制后相对分子质量2个峰均降低1~5倍;黄精炆制前后多糖均由甘露糖、鼠李糖、葡萄糖、半乳糖、阿拉伯糖组成,生黄精单糖组成物质的量比为甘露糖-鼠李糖-葡萄糖-半乳糖-阿拉伯糖(10∶6∶25∶7∶1);炆制后物质的量比为7∶5∶1.7∶14∶1。结论炆法炮制对黄精糖类成分影响较大,炆制后多糖发生水解及结构发生改变,从而使黄精麻舌感消失,药效增强。Objective Based on the differences in the changes of carbohydrate components before and after the stewed of Huangjing(Polygonati Rhizoma),the mechanism of “detoxification and efficiency enhancement” after the stewed of Polygonati Rhizoma was discussed.Methods The UV method was used to determine the total polysaccharide content before and after the stewed of Polygonati Rhizoma;The free sugar content before and after the stewed of Polygonati Rhizoma was determined by HPLC-ELSD;The relative molecular mass of polysaccharides before and after the stewed of Polygonati Rhizoma was analyzed by the HPGPC-RI method;The monosaccharide composition of Polygonati Rhizoma polysaccharides was determined and analyzed by HPLC-PDA.Results After stewing,the content of total polysaccharides decreased by about 60%;The content of sucrose in free sugar decreased by 35%,the content of fructose increased by 22 times,and the content of glucose increased by 4.4 times;the two peaks of relative molecular mass decreased by 1-5 times after steaming polysaccharide before and after the stewed of Polygonati Rhizoma was composed of mannose,rhamnose,glucose,galactose,arabinose,and the molar ratio of the monosaccharide of Polygonati Rhizoma was mannose-rhamnoseglucose-galactose-arabinose(10:6:25:7:1);The molar ratio after stewing was 7:5:1.7:14:1.Conclusion The stewed method has a great influence on the carbohydrate components of Polygonati Rhizoma,and the polysaccharide will be hydrolyzed and the structure will be changed after stewed so that the numbness of Polygonati Rhizoma on the tongue disappears and the medicinal effect is enhanced.

关 键 词：炆黄精 黄精多糖 多糖含量 游离糖 相对分子质量 单糖组成 

分 类 号：R283.1[医药卫生—中药学]