黄精的炮制研究.pdfVIP

2006 17 6 L ISH IZHEN MED IC INE AND MATER IA MEDICA RE SEARCH 2006 VOL. 17 NO. 6 1 2* 3 庞玉新 , 赵 致 , 冼富荣 ( 1. , 57 1737; 2. , 550025; 3. , 550021) : 探讨黄精合适的炮制方法, 为黄精的炮制理论研究与实践提供依据 通过冲刷法去杂质, 改良重蒸法 加以炮制, 严格控制蒸焖以及烘烤的时间和温度, 并对炮制过程中重量颜色品味的变化过程进行记录和对比 黄精经炮制后其多糖含量明显下降, 炮制过程当中, 根茎的重量减少 77. 3% 左右时, 其重量几乎不再减少, 折干率为 22. 7% 左右 经冲刷法去杂质, 改良重蒸法加以炮制的黄精从里到外乌黑发亮, 质地柔软, 有粘性, 薄片者光亮透 明, 无刺激性及副作用, 糖性浓烈, 口感好, 利于服用 : 黄精; 炮制; 冲刷法; 改良重蒸法; 黄精多糖 : R283. 1; R283. 3 : A : 1008-0805( 2006) 06-0920-01 TheStudy ofProcessingonP olyg ona tum sib iricum 1 2* 3 PANG Yu- in , ZHAO Zhi , X IAN Fu-rong ( 1. Institute of Trop ical Crop Germp lasm Resources, Chinese Academy of Trop ical Agricultural Sciences, D anzhou, H ainan rovince 571737, China; 2. Guizhou University, Guiyang 550025, China; 3. Guizhou H ongyu harmaceutical Co. , Ltd. , Guiyang 550021, China) Abstract:Objective T o e plore a su itab le m ethod of processing on olygonatum sibiricum, in order to provide theoretical and practical evidence about its processing. MethodsRushing and reform ing repeating cook w ere applied to control the tmi e and tem- peratu re of cook and rais ing and bak ing strictly, wh ile record and compare its w eigh t, colors and taste. Results olygonatum sibir- icum polysaccharides decreased obviously after processed, itsw eightw ill not alm ost decreased when its weight of Rhizome reduced to 77. 3% , its dry ing rate w as 22. 7% . Conclusion Rush ing and reform ing repeating cook can m ake olygonatum sibiricum m ove b lack and glossy