超声提取法对杜仲不同“发汗”品经不同加工炮制后总黄酮成分的影响研究  

Study on the Effect of Different Processing Concoctions after Using Ultrasonic Extraction on the Total Flavonoid Composition of Eucommia Globuls

作　　者：许义红[1] 魏啸宇 张林甦[1] 唐方方[1] 李香[1] Xu Yihong;Wei Xiaoyu;Zhang Lisu;Tang Fangfang;Li Xiang(Qiannan Medical College for Nationalities,Duyun 558000,China;China Pharmaceutical University,Nanjing 211198,China)

机构地区：[1]黔南民族医学高等专科学校,贵州都匀558000 [2]中国药科大学,江苏南京211198

出　　处：《广东化工》2024年第11期47-49,共3页Guangdong Chemical Industry

基　　金：贵州省黔南民族医学高等专科学校基金项目(QNYA201916)。

摘　　要：目的:比较杜仲生品及不同发汗品经四种不同炮制方法对杜仲总黄酮成分的影响,为杜仲加工炮制提供依据。方法:将杜仲生品及不同发汗品经姜制、酒制、盐制、蜜制四种炮制后制备各样品,用芦丁作对照品,采用紫外分光光度法,于510 nm波长处,分别测定不同发汗品经四种炮制后超声提取物中的总黄酮含量。结果:杜仲生品及不同发汗品不同炮制方法对杜仲总黄酮的含量有影响,烘至半干后“发汗”品(E5)酒制品总黄酮含量最高。结论:若以杜仲总黄酮为主的药理作用进行临床应用时,建议杜仲采取烘至半干“发汗”后采用酒制处理的加工炮制方法。Objective:To compare the effects of raw Eucommia ulmoides Oliv.and different sweating products on total flavonoids in Eucommia ulmoides Oliv.by four different processing methods,and to provide the basis for processing Eucommia ulmoides Oliv.Methods:The raw Eucommia ulmoides Oliv.and different sweating products were processed by ginger,wine,salt and honey,and then the samples were prepared.Using rutin as the reference substance,the content of total flavonoids in different sweating products was determined by ultraviolet spectrophotometry at 510 nm.Results:The content of total flavonoids in Eucommia ulmoides Oliv.was affected by the raw Eucommia ulmoides Oliv.and different processing methods of different sweating products,and the content of total flavonoids in wine products of:sweating(E5)was the highest after baking to semi-dry.Conclusion:If the pharmacological effects of total flavonoids of Eucommia ulmoides Oliv.are mainly used in clinical application,it is suggested that Eucommia ulmoides Oliv.should be baked until it is semi-dry and sweaty,and then processed with wine.

关 键 词：杜仲 总黄酮 发汗 炮制 紫外分光光度法 

分 类 号：R283.1[医药卫生—中药学] R285[医药卫生—中医学]