CAJ | 학술논문

考察九蒸九晒以及黑豆汁炖炮制工艺对何首乌中主要化学成分二苯乙烯苷、游离/总大黄素和游离/总大黄素甲醚含量的影响. 试验结果表明,九蒸九晒炮制后,反式-二苯乙烯苷含量明显下降,游离大黄素、游离大黄素甲醚和总大黄素甲醚含量明显升高,总大黄素含量下降;黑豆汁炖制后,反式-二苯乙烯苷含量明显下降,游离/总大黄素和游离/总大黄素甲醚含量升高. 顺式-二苯乙烯苷含量探索性研究发现,九蒸九晒和黑豆汁炖制后反式/顺式-二苯乙烯苷比下降. 不同炮制工艺对何首乌主要化学成分影响差异显著,建议将顺式-二苯乙烯苷作为何首乌质量控制重要内容.
고찰구증구쇄이급흑두즙돈포제공예대하수오중주요화학성분이분을희감、유리/총대황소화유리/총대황소갑미함량적영향. 시험결과표명,구증구쇄포제후,반식-이분을희감함량명현하강,유리대황소、유리대황소갑미화총대황소갑미함량명현승고,총대황소함량하강;흑두즙돈제후,반식-이분을희감함량명현하강,유리/총대황소화유리/총대황소갑미함량승고. 순식-이분을희감함량탐색성연구발현,구증구쇄화흑두즙돈제후반식/순식-이분을희감비하강. 불동포제공예대하수오주요화학성분영향차이현저,건의장순식-이분을희감작위하수오질량공제중요내용.
The influence of processing methods,steaming for nine times and shining for nine times(SNSN)and black bean juice stewing(BBJS)on the contents of main chemical components in radix Polygonum multiflori(RPM) including stilbene glucoside,free/total emodin and free/total rheochrysidin was investigated. The results showed that the contents of trans-stilbene glucoside,free emodin and free/total rheochrysidin were increased while the content of total emodin was decreased significantly for SNSN samples. For BBJS sample ,the content of trans-stilbene glucoside was decreased,but the contents of free/total emodin and free/total rheochrysidin were increased significantly. Exploratory research on the content of cis-stilbene glucoside indicated that the trans/cis-stilbene glucoside rate was significantly decreased with different processing methods. The contents of chemical components in RPM were makedly influenced by processing methods. The cis-stilbene glucoside should be paid much attention for the quality control of RPM.