不同炮制方法对玉竹成分的影响

不同炮制方法对玉竹成分的影响作者：周小祝田强石坤连

来源：《中国医药导报》2020年第07期

[摘要] 目的考察不同炮制方法對玉竹成分的影响，为临床炮制品选用提供依据。方法以醇浸出物量、玉竹多糖、玉竹总皂苷为考察指标，对经过清蒸、蜜炙、酒蒸之后的3个批次玉竹炮制品与净玉竹进行比较分析。采用浸出物测定法测定醇浸出物量;采用苯酚-硫酸法测定玉竹多糖含量;采用香草醛-冰醋酸法测定玉竹总皂苷的含量。结果 2个批次蜜炙品醇溶性浸出物与净玉竹比较升高，差异均有统计学意义（均P < 0.05）;1个批次酒蒸品醇溶性浸出物与净玉竹比较降低，差异有统计学意义（P < 0.05）;3个批次清蒸品多糖含量与净玉竹比较升高，差异均有高度统计学意义（均P < 0.01）;1个批次蜜炙品多糖含量与净玉竹比较升高，差异有统计学意义（P < 0.05）;2个批次酒蒸品多糖含量与净玉竹比较下降，差异有统计学意义（P < 0.05或P < 0.01）;3个批次清蒸品总皂苷含量与净玉竹比较升高，差异均有统计学意义（均P < 0.05）;3个批次蜜炙品总皂苷含量与净玉竹比较升高，差异均有统计学意义（均P < 0.05）;1个批次酒蒸品总皂苷含量与净玉竹比较升高，差异有统计学意义（P < 0.05）。结论炮制方法对于玉竹成分的影响是复杂的，玉竹炮制后清蒸可以增加多糖含量，加热炮制可以增加总皂苷含量，注意炮制与其功效、临床炮制品的选用关联的关系。

[关键词] 玉竹;炮制方法;醇浸出物量;多糖;总皂苷

[中图分类号] R283.3; ; ; ; ; [文献标识码] A; ; ; ; ; [文章编号] 1673-7210（2020）03（a）-0019-05

[Abstract] Objective To inspect the effect of different processing methods on the composition of Polygonatum odoratum（Mill.） Druce， and to provide experiment basis for the selecting of clinical processed products. Methods The alcohol extract amount， polysaccharide of Polygonatum odoratums（Mill.） Druce， total saponins of Polygonatum odoratums （Mill.）Druce were used as index. After steaming， honey broiling and wine steaming， three batches of processed products of Polygonatum odoratums（Mill.） Druce and Polygonatum odoratums（Mill.） Druce were compared and analyzed. The extraction method was used to determine the amount of alcohol extract. Phenol-sulfuric acid method was used to determine the content of Polygonatum odoratums （Mill.）Druce. Vanillin-glacial acetic acid method was used to determine the content of total saponins. Results The content of alcohol soluble extract of two batches of honey processed products was higher than that of Polygonatum odoratums（Mill.） Druce， and the difference was statistically significant （all P < 0.05）.The content of alcohol soluble extract in one batch of wine steaming products was lower than that in Polygonatum odoratums（Mill.） Druce， the difference was statistically significant （P < 0.05）. The content of polysaccharides in three batches of steamed food was higher than that in Polygonatum odoratums （Mill.） Druce， and the difference was statistically significant （all P < 0.01）. The content of polysaccharides in one batch of processed honey was higher than that in Polygonatum odoratums （Mill.） Druce， and the difference was statistically significant （P <

0.05）. The content of polysaccharide in the two batches of wine steaming products decreased than that of Polygonatum odoratums（Mill.） Druce， and the difference was statistically significant （P < 0.05 or P < 0.01）. The total saponin content of three batches of steamed products was higher than that of Polygonatum odoratums （Mill.） Druce， and the difference was statistically significant （all P < 0.05）. The content of total saponins in three batches of honey processed products was higher than that in Polygonatum odoratums （Mill.） Druce， and the difference was statistically significant （all P < 0.05）. The content of total saponins in one batch of wine and steam was higher than that of pure bamboo， and the difference was statistically significant （P < 0.05）. Conclusion The effects of processing methods on the components of Polygonatum odoratums （Mill.） Druce are complicated. Steaming after processing of Polygonatum odoratums （Mill.） Druce can increase the content of polysaccharides， and heating processing can increase the content of total saponins.

[Key words] Polygonatum odoratums（Mill.） Druce; Processing method; Alcohol extract amount; Polysaccharide; Total saponins

玉竹系百合科植物玉竹Polygonatum odoratums（Mill.） Druce的干燥根茎。具有养阴润肺，益胃生津等功效[1-2]。玉竹含有多糖、皂苷等化学成分。其中玉竹多糖和总皂苷含量最