不同炮制方式对杜仲品质的影响
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摘要
目的对盐炙、酒炙、蜜炙、清炒、土炒等多种杜仲炮制方法进行比较,考察不同辅料炮制对杜仲品质的影响。方法以松脂醇二葡萄糖苷等6种有效成分、醇溶性浸出物量和损耗率作为评价指标,采用权重系数综合评分比较不同辅料炮制对杜仲品质的影响。结果辅料对杜仲炮制品的质量有显著影响,盐炙、清炒、酒炙和糯米炙法所得杜仲成品综合评分高于杜仲原药材,指标成分含量高、损耗少、浸出物得率高。结论杜仲炮炙采用最多的盐炙法、清炒法和制炭炮制方法所得炮制品质量较优,现今使用的炮制方法合理。
Objective To compare the different processing methods for Eucommiae Cortex such as stir-frying with salt-water,wine,and honey and so on,and to investigate the effects of different adjuvant materials on the quality of Eucommiae Cortex.Methods The contents of index components such as pinoresinol diglucoside,ethanol-soluble extractives,and loss rates were chosen as indexes.The effects of different adjuvant materials on the quality of Eucommiae Cortex were investigated by scores of weight coefficients.Results The adjuvant materials had the significant impact on the quality of processed Eucommiae Cortex.Processed Eucommiae Cortex obtained by stir-frying,stir-frying with salt-water,with wine,and with glutinous rice had higher levels of index components,higher rates of ethanol-soluble extractives,and less loss rates.Conclusion The stir-fried,stir-fried with salt-water,and charred Eucommiae Cortex has the better quality.The current processing technologies recorded by Chinese Pharmacopoeia for Eucommiae Cortex are reasonable.
Objective To compare the different processing methods for Eucommiae Cortex such as stir-frying with salt-water,wine,and honey and so on,and to investigate the effects of different adjuvant materials on the quality of Eucommiae Cortex.Methods The contents of index components such as pinoresinol diglucoside,ethanol-soluble extractives,and loss rates were chosen as indexes.The effects of different adjuvant materials on the quality of Eucommiae Cortex were investigated by scores of weight coefficients.Results The adjuvant materials had the significant impact on the quality of processed Eucommiae Cortex.Processed Eucommiae Cortex obtained by stir-frying,stir-frying with salt-water,with wine,and with glutinous rice had higher levels of index components,higher rates of ethanol-soluble extractives,and less loss rates.Conclusion The stir-fried,stir-fried with salt-water,and charred Eucommiae Cortex has the better quality.The current processing technologies recorded by Chinese Pharmacopoeia for Eucommiae Cortex are reasonable.
引文
[1]中国药典[S].一部.2010.
[2]李川.不同炮制方法对杜仲总成分煎出率的影响[J].中药材,1989,12(2):29.
[3]高学昌,赵海东.杜仲炮制初探[J].时珍国医国药,1994,5(3):25.
[4]刘圣金,吴德康,狄留庆,等.杜仲不同加工方法对其质量的影响[J].中国中医药信息杂志,2007,14(12):39-40.
[5]方海燕,夏美俊.杜仲的炮制及临床应用研究进展[J].基层中药杂志,1997,11(3):52-53.
[6]赵冬霞,刘志庆,李钦.杜仲几种炮制方法的比较[J].河南大学学报:医学版,2011,30(4):245-246.
[7]陈建,沈峰,高力.土炒喷洒盐水加工杜仲方法探索[J].陕西中医,2001,22(8):493.
[8]彭修娟,张亚强,宋小妹.炮制方法对杜仲中绿原酸含量的影响[J].亚太传统医药,2009,5(6):29-30.
[9]董媛媛,石智华,邓翀,等.从抗氧化角度评价杜仲“盐制入肾”的炮制机理[J].现代中医药,2013,33(1):77-79.
[10]Wang J L,Liu E W,Wu S,et al.Development of HPLC method to evaluate drug-processing Technique of Eucommiae Cortex[J].Chin Herb Med,2011,3(3):221-225.
[11]韩宇东,李文娜.杜仲的化学成分和药理活性及临床应用研究新进展[J].中国实用医学杂志,2010,20(5):3-5.
[2]李川.不同炮制方法对杜仲总成分煎出率的影响[J].中药材,1989,12(2):29.
[3]高学昌,赵海东.杜仲炮制初探[J].时珍国医国药,1994,5(3):25.
[4]刘圣金,吴德康,狄留庆,等.杜仲不同加工方法对其质量的影响[J].中国中医药信息杂志,2007,14(12):39-40.
[5]方海燕,夏美俊.杜仲的炮制及临床应用研究进展[J].基层中药杂志,1997,11(3):52-53.
[6]赵冬霞,刘志庆,李钦.杜仲几种炮制方法的比较[J].河南大学学报:医学版,2011,30(4):245-246.
[7]陈建,沈峰,高力.土炒喷洒盐水加工杜仲方法探索[J].陕西中医,2001,22(8):493.
[8]彭修娟,张亚强,宋小妹.炮制方法对杜仲中绿原酸含量的影响[J].亚太传统医药,2009,5(6):29-30.
[9]董媛媛,石智华,邓翀,等.从抗氧化角度评价杜仲“盐制入肾”的炮制机理[J].现代中医药,2013,33(1):77-79.
[10]Wang J L,Liu E W,Wu S,et al.Development of HPLC method to evaluate drug-processing Technique of Eucommiae Cortex[J].Chin Herb Med,2011,3(3):221-225.
[11]韩宇东,李文娜.杜仲的化学成分和药理活性及临床应用研究新进展[J].中国实用医学杂志,2010,20(5):3-5.