黄精不同九制炮制的过程研究
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摘要
目的对比清蒸、酒蒸黄精"九蒸九制"炮制过程中主要化学成分及性味的变化规律,探索黄酒在"九蒸九制"炮制过程中的作用。方法以黄精多糖、黄精皂苷、5-羟甲基糠醛、浸出物含量及性味为指标,比较不同辅料对黄精"九蒸九制"炮制过程的影响。结果 "九蒸九制"过程中,清蒸黄精与酒蒸黄精各成分指标变化规律一致,黄精蒸制后颜色逐步加深,黄精多糖含量下降明显,皂苷类含量显著上升,5-羟甲基糠醛含量随蒸制次数的增加而升高,浸出物含量随蒸制次数的增加而略有下降。相对而言清蒸黄精的多糖、皂苷及浸出物含量均略高于酒蒸黄精,其5-羟甲基糠醛含量略低于酒蒸黄精,酒蒸黄精较清蒸黄精更快达到性状终点。结论通过首次对比清蒸、酒蒸黄精"九蒸九制"炮制过程变化,发现黄酒可加快黄精九蒸九制的炮制过程。
Objective Contrasts the change of the main chemical components in the process of Polygonatum sibiricum Red. in "nine-steam-nine-bask" processing by water and wine, and analysis the effection of millet wine to the "nine-steam-nine-bask" processing. Methods The effects of different excipients on the "nine-steam-nine-bask" processing were compared with the content of Polygonatum Polysaccharide, saponins,5-HMF and extract.Results In the process of "nine-steam-nine-bask", the variation rule of each component index of steamed Rhizoma Polygonatum and steamed yellow wine is the same, the content of polysaccharide decreased significantly, and the saponin content swells, the 5-HMF increased and the content of extract decreased slightly with the increase of steaming times., but the content of polysaccharides, saponins and extracts of steamed Rhizoma Polygonatum is slightly higher than that of steamed yellow wine Rhizoma polygonatum, and its 5-hydroxymethylfurfural content is slightly lower than that of steamed yellow wine, steamed yellow wine Rhizoma Polygonatum were faster than steamed Rhizoma Polygonatum to reach the end point of character.Conclusion Through contrast of the change of Polygonatum sibiricum Red. in "nine-steam-nine-bask" processing by water and wine in the first time, the millet wine can accelerate the "nine-steam-nine-bask" processing.
Objective Contrasts the change of the main chemical components in the process of Polygonatum sibiricum Red. in "nine-steam-nine-bask" processing by water and wine, and analysis the effection of millet wine to the "nine-steam-nine-bask" processing. Methods The effects of different excipients on the "nine-steam-nine-bask" processing were compared with the content of Polygonatum Polysaccharide, saponins,5-HMF and extract.Results In the process of "nine-steam-nine-bask", the variation rule of each component index of steamed Rhizoma Polygonatum and steamed yellow wine is the same, the content of polysaccharide decreased significantly, and the saponin content swells, the 5-HMF increased and the content of extract decreased slightly with the increase of steaming times., but the content of polysaccharides, saponins and extracts of steamed Rhizoma Polygonatum is slightly higher than that of steamed yellow wine Rhizoma polygonatum, and its 5-hydroxymethylfurfural content is slightly lower than that of steamed yellow wine, steamed yellow wine Rhizoma Polygonatum were faster than steamed Rhizoma Polygonatum to reach the end point of character.Conclusion Through contrast of the change of Polygonatum sibiricum Red. in "nine-steam-nine-bask" processing by water and wine in the first time, the millet wine can accelerate the "nine-steam-nine-bask" processing.
引文
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[4] 孟诜,张鼎.食疗本草[M] .北京:人民卫生出版社,1984:2 .
[5] 杨圣贤,杨正明,陈奕军,等.黄精九蒸九制炮制过程中多糖及皂苷的含量变化[J].湖南师范大学学报(医学版),2015,12(5):141.
[6] 宋艺君,郭涛,周晓程.不同产地黄精经不同方法炮制后多糖、5-羟甲基糠醛的含量变化[J].中国药房,2015,12(5):2256.
[7] 杨华杰,龚千锋.黄精炮制研究的进展[J].中国实验方剂学杂志,2017,23(3):216.
[8] 钱先庆.浅谈中药炮制辅料酒及酒炙法[J].时珍国医国药,2000,11(1):33.
[9] 李华鹏,桑立红,候淮.中药酒制的研究概况[J].中药材,2011,34(3):478.