摘要
目的:探明改良法联合炮制地黄与黄精所得制黄精和熟地黄有效成分,对比分析优选改良法最佳炮制工艺配比、最佳炮制时间,为炮制规范提供参考依据。方法:在适宜蒸制容器内,将黄酒拌润的黄精放入下层,中间用网孔筛隔开,上层放入黄酒拌润的地黄,从黄精底部直接通入蒸汽蒸制,采用紫外分光光度法测定制黄精中无水葡萄糖的含量,采用HPLC-DAD法测定熟地黄中地黄苷D含量,比较改良法与传统炮制法所得有效成分的差异。结果:地黄与黄精比例为1∶1,蒸制2次,每次蒸制5 h。此工艺炮制出的黄精葡萄糖含量最高达8.48%,熟地黄中的地黄苷D含量为0.16%。结论:改良法同时炮制的制黄精及熟地黄色泽好、有效成分含量高、成品率高,均优于传统炮制要求,同时提高了炮制效率,省时、省力、节约资源。
Objective:The effective components of Radix rehmanniae and Radix Rehmanniae Rehmanniae were analyzed,and the optimum processing ratio and processing time were compared.Methods:The effective components of Radix Rehmanniae and Radix Rehmanniae Rehmanniae in a suitable steaming container,put the yellow essence mixed with rice wine into the lower layer,separated by a mesh screen in the middle,and put the Rehmanniae mixed with rice wine into the upper layer.The content of anhydric glucose in Radix Flavinae was determined by ultraviolet spectrophotometry and the content of digitalin D in Radix Flavinae was determined by HPLC-DAD.The effective components of the improved method and the traditional method were compared.Results:The ratio of Rehmannia and Polygonatum Rhizoma is 1∶1,and it is steamed twice for 5 hours each time.The highest content of glucose was 8.48%,and the content of digitalin D in cooked Rehmannia was 0.16%.Conclusion:The yellow essence and cooked Rehmannia processed by the improved method have good color,high content of effective ingredients and high yield,which are superior to the traditional processing requirements,and improve processing efficiency,save time,labor and resources.
作者
杨仁惠
袁荣献
代欣
封帆
刘廷江
陈礼大
梁晨
Yang Renhui;Yuan Rongxian;Dai Xin;Feng Fan;Liu Tingjiang;Chen Lida;Liang Chen(Department of Pharmacy,The Second Hospital Affiliated to Guizhou University of Chinese Medicine,Guiyang 550003,China)
出处
《亚太传统医药》
2024年第12期53-58,共6页
Asia-Pacific Traditional Medicine
基金
贵州省科技计划项目(黔科合基础-ZK[2022]一般504)
贵州省中医药、民族医药重点学科建设项目(QZYYZ-DXK[JS]-2023-04)。
关键词
制黄精
熟地黄
联合炮制
有效成分
Polygonatum Rhizoma
Rehmannia Radix Praeparata
Joint Processing
Active Ingredients
