炮制加工对茯苓饮片中化学成分的影响.pdfVIP

炮制加工对茯苓饮片中化学成分的影响 ＊ 刘富岗，杨云 ，肖功胜，许小华 （河南中医学院药学院，郑州 450000 ） 摘要：目的 从浸出物、多糖和总糖含量、HPLC 色谱图等方面来考察趁鲜加工和发汗后加工对茯苓饮 片化学成分的影响。方法 通过对比趁鲜与发汗后处理茯苓饮片水溶性浸出物、碱溶性浸出物、总糖与多 糖的含量及炮制加工前后茯苓饮片 HPLC 色谱图的比较来考察炮制前后茯苓饮片中化学成分的变化。结 果 趁鲜处理的饮片水溶性浸出物含量大于发汗后处理的饮片，对碱溶性浸出物影响不明显；趁鲜处理的 茯苓片总糖和多糖含量均高于发汗后处理的茯苓片，茯苓丁相反；炮制加工前后的茯苓饮片HPLC 色谱图 中主要峰群的整体图貌基本一致，但化学成分含量有一定的差别。结论 炮制加工对茯苓饮片的化学成分 有一定的影响。 关键词：茯苓饮片；浸出物；总糖与多糖含量；HPLC 色谱图 Effect of Processing methods on chemical constituents in Poria cocos herbs LIU Fu-gang，YANG Yun＊，XIAO Gong- sheng，XU Xiao-hua (Henan Uinversity of Traditional Chinese Medicine,Zhengzhou 450000,China ) ABSTRACT: OBJECTIVE To study the effects on the chemical constituents from the contents of extract, polysaccharides ,total carbohydrate and HPLC chromatogram of different processing Poria cocos herbs. METHODS Studying the change of chemical constituents in Poria cocos herbs pre and post processing from the content s of extract, polysaccharides ,total carbohydrate, and HPLC chromatogram .RESULTS The content of water-soluble extract of fresh Poria cocos was the higher than that of the Poria cocos after transpiration.The effect on alkali-soluble extract was unconspicuous; Contrary to blocks ,the content s of polysaccharides and the total carbohydrate of fresh Poria cocos tablets were higher than those of Poria cocos tablets after transpiration, The whole graphs of main peaks in HPLC chromatograms of Poria cocos from different processing methods were basically in accordance , but the content s of chemical constituents had certain difference. CONCLUSION Processing methods had certain effect on chemical constituents in Poria cocos herbs. KEY WORDS: Poria cocos herbs ;extract; polysaccharides and total carbohydrate content ; HPLC chromatograms [1] 茯苓为多孔菌科真菌茯苓Poria cocos (