【摘要】 目的:考察炮制工艺对没食子酸、5-羟甲基糠醛(5-HMF)、儿茶素、二苯乙烯苷、大黄素和大黄素甲醚的影响。方法:何首乌分别采用黑豆汁蒸8、16、24、32、40、48h,黑豆汁炖32h、清蒸32h、黑豆汁黄酒制32h和黑豆汁高压蒸8h的工艺炮制,采用HPLC法测定炮制饮片中没食子酸、5-羟甲基糠醛(5-HMF)、儿茶素、二苯乙烯苷、大黄素和大黄素甲醚含量。结果:随着炮制时间的延长,没食子酸、大黄素、大黄素甲醚含量逐渐增加,32h后基本稳定,二苯乙烯苷含量逐渐下降,儿茶素消失;5-HMF是炮制过程中产生的一种新化合物,随着炮制时间的延长有所增加。不同的炮制工艺对上述6种成分均产生影响。结论:炮制工艺使何首乌内部成分发生动态变化,应严格控制和规范其炮制工艺。更多还原

【Abstract】 Objective: To investigate the influence of processing technology for Fallopia multiflora on its components,gallic acid,5- hydroxymethyl furfural( 5- HMF),catechinic acid,stilbene glucoside,rheum emodin,and emodin monomethyl ether in Fallopia multiflora. Methods: Fallopia multiflora was steamed with black soya- bean milk for 8,16,24,32,40,and 48 hours,stewed with black soya- bean milk for 32 hours,clearly steamed for 32 hours,processed with black soya- bean milk and yellow rice wine for 32 hours,and steamed under high pressure with black soya- bean milk for 8hours. The content of gallic acid,5- HMF,catechinic acid,stilbene glucoside,rheum emodin,and emodin monomethyl ether in the prepared decoction pieces was determined using high- performance liquid chromatography( HPLC). Results:During processing,the content of gallic acid,rheum emodin,and emodin monomethyl ether increased and became stable after 32 h; the content of stilbene glucoside decreased and catechinic acid disappeared; 5- HMF was a new compound,and its content increased over time. Different processing technologies could influence each of the six components. Conclusion:Processing technology can cause dynamic changes in the components of Fallopia multiflora,and therefore should be strictly controlled and regulated.更多还原