文献类型：期刊文献

中文题名：“九蒸九晒”制何首乌过程中主要指标成分的变化规律研究

英文题名：Study on the Variation Rules of Main Index Components in the Process of Polygoni Multiflori Radix with Classical Nine Steamings and Nine Sun-dryings

作者：宋治荣[1,2,3];王耀鹏[1,2,3];燕玉奎[1,2,3];辛二旦[1,2,3];杨锡仓[2,3];张兆芳[1,2,3];靳子明[1,2,3]

第一作者：宋治荣

机构：[1]甘肃省中药炮制及质控工程技术研究中心,甘肃兰州730020;[2]杨锡仓全国名中医药专家传承工作室,甘肃兰州730020;[3]甘肃中医药大学附属医院,甘肃兰州730020

第一机构：甘肃省中药炮制及质控工程技术研究中心,甘肃兰州730020

年份：2024

卷号：43

期号：8

起止页码：46

中文期刊名：中国野生植物资源

外文期刊名：Chinese Wild Plant Resources

收录：CSCD:【CSCD_E2023_2024】；

基金：甘肃中医药大学附属医院科研及技术创新项目(gzfy-2017-04);甘肃省中药炮制传承基地建设项目。

语种：中文

中文关键词：何首乌;大黄素;大黄素甲醚;没食子酸;二苯乙烯苷

外文关键词：Polygoni Multiflori Radix;Emodin;Emodin methyl ether;Gallic acid;Stilbene glycoside

摘要：目的:探究何首乌炮制过程中相关指标成分含量的变化规律。方法:采用“京帮”黑豆黄酒“九蒸九晒”炮制何首乌,HPLC法测定并比较不同炮制品中大黄素、大黄素甲醚、二苯乙烯苷、没食子酸的含量。结果:随炮制次数增加,大黄素、大黄素甲醚含量先降低再升高后降低趋势,二苯乙烯苷含量降低明显,下降6.9倍,没食子酸含量呈现上升趋势。结论:经“京帮”黑豆黄酒法炮制,何首乌各成分含量变化有一定规律,对传统炮制何首乌工艺有指导意义。
Objective:To explore the changes in the content of relevant indicators and components during the processing of Polygoni Multiflori Radix.Methods:Using the academic method of‘Jingbang’to prepare Polygoni Multiflori Radix,with black bean yellow wine as the excipient,the operation process was nine times steaming and nine times sun-drying.HPLC method was used to determine and compare the contents of emodin,emodin methyl ether,stilbene glycoside,and gallic acid in different processed products.Results:With the increase of processed times,the contents of emodin and parietin first decreased,and then increased,and then decreased again.the content of stilbene glycoside decreased by 6.9 times,and the decrease was significant.the content of gallic acid showed an ascending trend.Conclusion:The content changes of various components in Polygoni Multiflori Radix processed by'Jingbang'black bean yellow wine method have certain rules,which has guiding significance for the traditional processing technology of Polygoni Multiflori Radix.