蒸制法炮制熟三七粉对皂苷含量的影响  

Effects of Saponin Contents on the Cooked Panax notoginseng Powder Made by Steamed Method

作　　者：柯金虎[1] 孙玉琴[1] 陈中坚[1] 王朝梁[1] 崔秀明[1] 

机构地区：[1]云南省文山州三七研究所,663000

出　　处：《时珍国医国药》2003年第8期475-476,共2页Lishizhen Medicine and Materia Medica Research

摘　　要：目的 :研究蒸制法炮制熟三七粉对皂苷含量的影响。方法 :采集 10个不同产地的三七样品 ,分别制成生三七粉和熟三七粉 ,比色法测定总皂苷含量、高效液相色谱法测定 R1 ,Rg1 ,Rb1 3种单体含量 ,比较蒸制法炮制成熟三七粉对皂苷含量的影响。结果 :生三七粉经过蒸制法炮制成熟三七粉后总皂苷及 3种含量均有不同程度的降低 ,3种单体含量降低程度依次为 Rg1 >R1 >Rb1 ,Rg1 / Rb1 均有不同程度的降低。结论Objective: To study the effects of saponin contents of the cooked Panax notoginseng powder made by steamed method. Methods: Collected the sample of Panax notoginseng in ten Notoginseng powder. The total saponin contents were examined by colorimetric method and three single-saponin contents R 1、Rg 1、Rb 1 were examined by HPLC. Compared the effects of saponin contents on the steamed Panax notoginseng powder. Results: The contents of the total saponin contents and three single-saponin reduced in different degree that the raw Panax notoginseng powder made into cooked powder by steamed method. Three single-saponin contents reduced in order of Rg 1>R 1>Rb 1, Rg 1/Rb 1 reduced too. Conclusion: Some saponins can be destroyed in processing Panax notoginseng powder by steamed method.

关 键 词：生三七粉 熟三七粉 蒸制 皂苷 中药炮制 

分 类 号：R283.3[医药卫生—中药学] R284.2[医药卫生—中医学]