不同炮制方法对黄芪中糖类及黄酮类成分的影响.docVIP

不同炮制方法对黄芪中糖类及黄酮类成分的影响 余文强 陕西汉中市洋县中医医院 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 目的 研究不同炮制方法对黄芪中糖类及黄酮类成分的影响。方法 本研究中采取五种不同的黄芪炮制方法, 分别为酒黄芪、蜜黄芪、盐黄芪、米黄芪、炒黄芪;黄芪炮制完成以后, 分别提取不同炮制方法下各类黄芪的糖类及黄酮类成分, 比较其含量。结果 不同的炮制方法对黄芪的糖类和黄酮类成分影响较大 (P0.05) , 酒黄芪炮制方式能够最大限度地保留黄芪的黄酮类成分;炒黄芪炮制方法能够最大限度地保留黄芪的糖类成分。结论 采取不同炮制方法对黄芪中糖类及黄酮类成分有较大的影响, 应当根据治疗需要科学地选择不同的炮制方法。 关键词： 炮制方法; 黄芪; 糖类成分; 黄酮类成分; 作者简介：余文强 (1969-) , 男, 汉族, 陕西洋县人, 主管药师。研究方向:中药炮制、中药有效成分与临床联系、中药性味。 Effects of different processing methods on the contents of saccharides and flavonoids in astragalus membranaceus YU Wen-qiang Yang County Traditional Chinese Medicine Hospital, Hanzhong; Abstract： Objective To investigate the effects of different processing methods on the contents of saccharides and flavonoids in astragalus membranaceus. Methods Astragalus membranaceus were extracted from five different kinds of processing methods such as wine, honey, salty, rice and stir-frying treatment. After processed, the contents of saccharides and flavonoids in astragalus membranaceus were extracted and compared. Results Different processing methods had great influence on the contents of saccharides and flavonoids in astragalus membranaceu (P0.05) , the flavonoid components of astragalus were retained by the processing methods of wine as far as possible; the saccharides components of astragalus were retained by the processing methods of stir-frying. Conclusion Different processing methods show a great impact on the components of saccharides and flavonoids in astragalus membranaceus. Scientific treatment of different processing methods should be chosen based on the need of the treatment. Keyword： processing methods; astragalus membranaceus; saccharides; flavonoids; 黄芪是一种常见的中药, 其补气固表疗效较好, 为临床常用药。黄芪内含黄酮类、糖类、皂苷类等多种化合物, 能够发挥多种药效。因而在具体选用时就必须有所取舍, 而不同的黄芪炮制方法对黄芪的化学成分会产生不同的影响, 从而使得黄芪某些方面的药效降低, 而另一方面的药效得到增强[1-2]。黄芪的炮制在宋代已有, 而到了明代炮制方法变得多样化。为此, 本文以我院2014—2015年采用不同方法炮制的黄芪为样本, 来分析不同炮制方法下其糖类及黄酮类成分含量的变化。 1 材料与方法 1.1 材料 本研