炮制对半夏淀粉基础物理化学性质的影响

王晖; 马慧芬; 徐赟晟; 常艳旭; 李晶晶; 庞晓虎; 窦志英

doi:10.13422/j.cnki.syfjx.2017220032

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炮制对半夏淀粉基础物理化学性质的影响

药剂与炮制 | 更新时间：2024-01-04

- 炮制对半夏淀粉基础物理化学性质的影响
- Effect of Processing on Physicochemical Properties of Starch in Pinelliae Rhizoma
- 中国实验方剂学杂志 2017年23卷第22期页码：32-36
- 作者机构：
- 作者简介：
- 基金信息：
  
  天津市自然科学基金项目（17JCYBJC28900）。
- DOI：10.13422/j.cnki.syfjx.2017220032
  中图分类号： R283
- 纸质出版日期：2017
- 稿件说明：
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王晖, 马慧芬, 徐赟晟, 等. 炮制对半夏淀粉基础物理化学性质的影响[J]. 中国实验方剂学杂志, 2017,23(22):32-36.

WANG Hui, MA Hui-fen, XU Yun-sheng, et al. Effect of Processing on Physicochemical Properties of Starch in Pinelliae Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(22): 32-36.
王晖, 马慧芬, 徐赟晟, 等. 炮制对半夏淀粉基础物理化学性质的影响[J]. 中国实验方剂学杂志, 2017,23(22):32-36. DOI： 10.13422/j.cnki.syfjx.2017220032.

WANG Hui, MA Hui-fen, XU Yun-sheng, et al. Effect of Processing on Physicochemical Properties of Starch in Pinelliae Rhizoma[J]. Chinese journal of experimental traditional medical formulae, 2017, 23(22): 32-36. DOI： 10.13422/j.cnki.syfjx.2017220032.

摘要

目的：前期研究结果发现半夏中大分子淀粉类物质会影响共煎药物中小分子化合物的溶出，拟通过检测半夏、法半夏淀粉的基本物理化学性质来探究炮制对半夏淀粉产生的影响。方法：通过测量半夏和法半夏淀粉的溶解度、润胀度、水结合能力、晶体结构、微观形态来评定炮制对半夏淀粉产生的影响。结果：法半夏和半夏中的淀粉在微观形态上无明显差异，但法半夏淀粉的溶解度、润胀度、水结合能力与半夏淀粉相比显著降低，分别从30.80%，17.22%和10.56降低至13.93%，10.13%和7.82；而结晶度明显提高，半夏淀粉的结晶度31.77%，法半夏淀粉的结晶度55.11%。结论：炮制能影响半夏中淀粉类成分的物理化学性质，推测炮制会对该药物药效产生影响可能与淀粉的性质发生改变有关。

Abstract

Objective: According to previous study

macromolecular compounds like starch can influence the dissolution of small molecule compounds in the decoction.This study was in order to investigate the effect of processing on starch by determining the basic physicochemical properties of starch in Pinelliae Rhizoma and Pinelliae Rhizoma Praeparatum. Method: The effect of processing on starch was evaluated by detecting the swelling degree

solubility and water binding capacity

crystal structure and micromorphology of starch in Pinelliae Rhizoma and Pinelliae Rhizoma Praeparatum. Result: There was no significant difference in microstructure between starch in Pinelliae Rhizoma and Pinelliae Rhizoma Praeparatum.Compared with starch in Pinelliae Rhizoma

swelling degree

solubility and water binding capacity of starch in Pinelliae Rhizoma Praeparatum were obviously decreased from 30.80%

17.22% and 10.56 to 13.93%

10.13% and 7.82

respectively;but the crystallinity of starch in Pinelliae Rhizoma Praeparatum was significantly increased from 31.77% to 55.11%. Conclusion: Processing can influence the physicochemical properties of starch in Pinelliae Rhizoma.Combined with our previous study

we speculate that the change of starch in Pinelliae Rhizoma is one of the reasons influencing the efficacy during processing.

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