【摘要】 目的比较常压蒸制和高压蒸制对酒黄精化学成分的影响,为优选酒黄精的简易炮制方法提供参考依据。方法采用高效液相色谱法建立黄精及其炮制品的特征图谱,比较黄精生品以及炮制前后化学成分的变化。结果与黄精生品相比,常压蒸制和高压蒸制酒黄精后,化学成分均发生改变,既有新成分产生,也存在已有成分的消失;常压蒸制与高压蒸制酒黄精品间的化学成分差异明显。结论酒黄精经蒸制后化学成分发生明显变化;高压酒蒸黄精可达到传统蒸制的要求,且节省时间,操作简单。更多还原

【Abstract】 Objective To study effect of normal and high pressure steaming on chemical constituents of Polygonati Rhizoma with rice wine,to provide reference for preparing Polygonati Rhizoma with rice wine. Methods HPLC method was used to study the chemical constituents variation of characteristic chromatogram before and after processing Polygonati Rhizoma. Results Compared with Polygonati Rhizoma,there were appearance or disappearance of the chemical constituents found in normal and high pressure steaming Polygonati Rhizoma with rice wine. There were obvious change between the high pressure and the normal pressure steamed Polygonati Rhizoma. Conclusion The chemical constituents in Polygonati Rhizoma with rice wine could be changed after being processed. The high pressure processing technology of Polygonati Rhizoma with rice wine could meet the requirements,it could save time and is simple to operate.更多还原