Exploring Research on Processing Method of Polygoni Multiflori Radix Praeparata

Jing XIE; Yi YU; Jing ZHANG; Ya-dong FU; Ying LIU; Ming-hua HU; Li LI; Guang-zhong WANG; Yong-qing XIAO

doi:10.13422/j.cnki.syfjx.20200449

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Exploring Research on Processing Method of Polygoni Multiflori Radix Praeparata

Pharmacy Fundamentals | 更新时间：2021-02-09

- Exploring Research on Processing Method of Polygoni Multiflori Radix Praeparata
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 26, Issue 8, Pages: 163-169(2020)
- 作者机构：
  
  1.无限极(中国)有限公司，广州　 510623
  2.湖北中医药大学　药学院，武汉　 430065
  3.中国中医科学院　中药研究所，北京　 100700
  4.首都医科大学　中医药学院，北京　 100069
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.20200449
  CLC： R22; R943.1; R28; C37; O657.7
- Received：09 September 2019，
  
  Published Online：18 November 2019，
  
  Published：20 April 2020
- 稿件说明：
移动端阅览
Jing XIE, Yi YU, Jing ZHANG, et al. Exploring Research on Processing Method of Polygoni Multiflori Radix Praeparata[J]. Chinese journal of experimental traditional medical formulae, 2020, 26(8): 163-169.
DOI：

Jing XIE, Yi YU, Jing ZHANG, et al. Exploring Research on Processing Method of Polygoni Multiflori Radix Praeparata[J]. Chinese journal of experimental traditional medical formulae, 2020, 26(8): 163-169. DOI： 10.13422/j.cnki.syfjx.20200449.

摘要

目的：

考察黑豆汁炖制时间对制何首乌外观性状及各类有效成分含量变化规律的影响。

方法：

采用HPLC同时测定不同炮制时间制何首乌样品中二苯乙烯苷、大黄素、大黄素甲醚、大黄素-8-

-葡萄糖苷、大黄素甲醚-8-

-葡萄糖苷的含量，选择Agilent ZORBAX Extend-C

色谱柱(4.6 mm×250 mm，5 μm)，甲醇(A)-水(B)为流动相梯度洗脱(0～30 min，5%～100%A；30～40 min，100%A)，流速1.0 mL·min

-1

，柱温35 ℃，检测波长280 nm。

结果：

随炖制时间的增加，二苯乙烯苷含量逐渐降低，与8 h时相比，至64 h时含量降低76%；大黄素-8-

-葡萄糖苷和大黄素甲醚-8-

-葡萄糖苷2种蒽醌苷含量先上升后下降，至24 h时达最高值，炖制40 h时降至与8 h近似的水平，之后略有波动；大黄素、大黄素甲醚2种蒽醌苷元含量先上升后下降，炖制32 h时达最大值，之后缓慢降低并趋于稳定。

结论：

炖制时间对制何首乌中各类成分含量的影响显著，且变化趋势不尽相同，应规范制何首乌饮片的炮制时间；同时，仅以二苯乙烯苷及蒽醌类成分作为制何首乌的指标性成分依据不够充分，应考虑增加多糖类等质量控制指标。

Abstract

Objective:

To investigate the effects of black bean juice with different stewing times on the appearance character and the content changes of effective components of Polygoni Multiflori Radix Praeparata.

Method:

HPLC was employed with Agilent ZORBAX Extend-C

column (4.6 mm×250 mm

5 μm)

a gradient mobile phase of methanol (A)-water (B) was eluted (0-30 min

5%-100%A; 30-40 min

100%A)

the flow rate was 1.0 mL·min

-1

the injection volume was 10 μL and the column temperature was 35 ℃

detection wavelength was set at 280 nm. The contents of stilbene glycoside

emodin

emodin methyl ether

emodin-8-

-glucoside and emodin methyl ether-8-

-glucoside in samples prepared at different processing times were simultaneously determined by HPLC.

Result:

The content of stilbene glycoside decreased gradually with the increase of stewing time

compared with 8 h

its content decreased by 76% at 64 h. The contents of emodin-8-

-glucoside and emodin methyl ether-8-

-glucoside increased first

and then decreased

reaching the highest value at 24 h

and then decreased to the level similar to the content of 8 h after 40 h

and then fluctuated slightly. The contents of emodin and emodin methyl ether increased first

and then decreased

reached the maximum when stewed for 32 h

then decreased slowly and tended to be stable.

Conclusion:

The stewing time has significant influence on the content of various components in Polygoni Multiflori Radix Praeparata

and the changing trend is different

the processing time of Polygoni Multiflori Radix Praeparata shall be standardized. At the same time

it is not sufficient to take stilbene glycoside and anthraquinones as the indicator ingredients for this decoction pieces

the quality control indicators such as polysaccharides shall be considered.

关键词

Keywords

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