文献类型：期刊文献

中文题名：米炒炮制对黄芪化学成分及其豆腥味的影响

英文题名：Effects of the chemical composition and beany flavor of Radix Astragali stir-fried with rice

作者：高帆[1,3];景琪[2];马倩倩[1,4];王一杰[1,4];杜丽东[1,3,4];王瑞琼[1,3,4];吴国泰[1,3,4,5]

第一作者：高帆

机构：[1]甘肃中医药大学药学院,甘肃兰州730000;[2]甘肃中医药大学附属医院杨锡仓全国名老中医药专家传承工作室,甘肃兰州730070;[3]陇药产业创新研究院,甘肃兰州730000;[4]西北中藏药省部共建协同创新中心,甘肃兰州730000;[5]甘肃省中药药理与毒理学重点实验室,甘肃兰州730000

第一机构：甘肃中医药大学药学院（西北中藏药协同创新中心办公室）

年份：2025

卷号：36

期号：18

起止页码：3478

中文期刊名：时珍国医国药

外文期刊名：JOURNAL OF LI-SHIZHEN TRADITIONAL CHINESE MEDICINE

收录：;北大核心:【北大核心2023】；

基金：国家自然科学基金项目(82260772)。

语种：中文

中文关键词：生黄芪;米炒黄芪;清炒黄芪;含量测定;豆腥味

外文关键词：Unprepared Radix Astragali;Radix Astragali stir-fried with rice;Stir-fried Radix Astragali;Content determination;B Beany flavor

摘要：目的探究黄芪米炒炮制前后主要化学成分的变化规律和米炒去除豆腥味的科学本质。方法用高效液相色谱法(HPLC)测定生黄芪、米炒黄芪、清炒黄芪的黄芪甲苷和毛蕊异黄酮葡萄糖苷的含量,采用气相色谱-质谱联用仪(GCMS)测定生黄芪、米炒黄芪、清炒黄芪的正己醛和2-戊基呋喃的含量,采用紫外分光光度法(UV)测定生黄芪、米炒黄芪、清炒黄芪的总多糖、总黄酮总皂苷含量。结果黄芪甲苷、毛蕊异黄酮葡萄糖苷、2-戊基呋喃、总多糖、总黄酮、总皂苷分别在0.0001~0.00075、0.00625~0.2、0.1767~8.837、0.01~0.1、0.03~0.20、0.02~0.2mg/mL线性关系良好(R^(2)≥0.9995);黄芪甲苷、毛蕊异黄酮葡萄糖苷精密度、稳定性、重复性试验RSD均小于1.95%;加标回收率为99.52%~101.84%,RSD为0.82%~2.13%。黄芪经炮制后,黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮、总皂苷含量均增加,而正己醛、2-戊基呋喃和总多糖含量均下降。米炒黄芪对比研究清炒黄芪发现,黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮、总皂苷4种药效学成分含量增量。其中米炒黄芪在降低正己醛、2-戊基呋喃豆腥味成分和总多糖含量上,比清炒黄芪更为显著。结论米炒炮制对黄芪的化学成分产生了一定的影响,减轻了豆腥味,该研究为米炒黄芪饮片的推广应用提供了依据。
Objective To investigate the change rule of main chemical components of Radix Astragali before and after stir-frying with rice,and the scientific nature of rice stir-frying Radix Astragali in removing the beany flavor.Methods High performance liquid chro-matography(HPLC)was used to determine the contents of astragaloside and trichostatin isoflavone glucoside in unprepared Radix Astra-gali,Radix Astragali stir-fried with rice and stir-fried Radix Astragali;gas chromatography-mass spectrometry(GC-MS)was used to determine the contents of n-hexanal and 2-pentylfuran in unprepared Radix Astragali,Radix Astragali stir-fried with rice and stir-fried Radix Astragali;ultraviolet spectrophotometric(UV)was used to determine the contents of total polysaccharide,total yellow total saponin content.Results The linear ranges of astragaloside,molluscumisoflavone glucoside,2-pentylfuran,total polysaccharides,total fla-vonoids and total saponins were in the ranges of 0.0001~0.00075,0.00625~0.2,0.1767~8.837,0.01~0.1,0.03~0.20,and 0.02~0.2 mg/mL,respectively(R^(2)≥0.9995);the RSDs of astragaloside and gross isoflavone glucoside precision,stability and reproducibility tests were less than 1.95%;the spiked recoveries were 99.52%~101.84%with RSDs of 0.82%~2.13%.After Radix Astragali was prepared,the con-tents of astragaloside,trichostatin isoflavone glucoside,total flavonoids,and total saponins were increased in Radix Astragali stir-fried with rice,while the contents of n-hexanal,2-pentylfuran,and total polysaccharides were decreased.Compared with stir-fried Radix Astragali,the contents of four pharmacodynamic constituents,viz.,astragaloside,mulligatranin isoflavone glucoside,total flavonoids,and total saponins were increased,while the contents of n-hexanal,2-pentylfuran beany flavor components and total polysaccharides were sigificantly de-creased.Conclusion The rice stir-frying has a certain effect on the chemical composition of Radix Astragali,which reduced the beany flavor,thus providing a scientific basis for promoting the application of the decocted slices of Radix Astragali stir-fried with rice.