不同炮制方法对桔梗皂苷D含量的影响  

Effects of Different Processing Methods on the Content of Platycodon Platycodon D

作　　者：赵姝婷 汤淼淼 郑晓霞 侯微[1] ZHAO Shuting;TANG Miaomiao;ZHENG Xiaoxia;HOU Wei(Institute of Special Animal and Plant Sciences of Chinese Academy of Agricultural Sciences,Changchun 130112,China)

机构地区：[1]中国农业科学院特产研究所,吉林长春130112

出　　处：《特产研究》2024年第3期144-147,共4页Special Wild Economic Animal and Plant Research

基　　金：吉林省科技发展计划项目(20210204059YY)。

摘　　要：本研究旨在比较不同炮制方法对桔梗皂苷D含量的影响。采用HPLC-ELSD法测定不同炮制方法加工的新鲜桔梗以及桔梗饮片中桔梗皂苷D含量。结果表明,用不同炮制方法炮制桔梗饮片后,桔梗皂苷D含量依次是姜汁制>酒制>生品>百合制>米泔水制>蜜制>醋制>炒制。用不同炮制方法炮制鲜桔梗后,桔梗皂苷D含量依次是醋制>酒制>生制>姜汁制>蜜制>炒制>百合制>米泔水制。不同炮制方法对桔梗皂苷D含量有影响,在炮制过程中,不同浓度的辅料对桔梗皂苷D含量亦有影响。The purpose of this study was to compare the effects of different processing methods on the content of platycodin D.The content of platycodin D in fresh Platycodon grandiflorum and Platycodon grandiflorum decoction pieces processed by different processing methods was determined by HPLC-ELSD.The results showed that after processing Platycodon grandiflorum decoction pieces with different process-ing methods,the content of platycodin D was ginger juice>wine>raw>lily>rice swill>honey>vinegar>stir fry.After processing fresh Platycodon grandiflorum with different processing methods,the content of platycodin D was vinegar>wine>raw>ginger juice>honey>stir-frying>lily>rice swill.Different processing methods have an effect on the content of platycodin D.In the processing process,different concentrations of excipients also have an effect on the content of platycodin D.

关 键 词：桔梗 炮制 桔梗皂苷D HPLC-ELSD 

分 类 号：S567.239[农业科学—中草药栽培]