【摘要】 目的 探究黄芪米炒炮制前后主要化学成分的变化规律和米炒去除豆腥味的科学本质。方法 用高效液相色谱法(HPLC)测定生黄芪、米炒黄芪、清炒黄芪的黄芪甲苷和毛蕊异黄酮葡萄糖苷的含量，采用气相色谱-质谱联用仪(GCMS)测定生黄芪、米炒黄芪、清炒黄芪的正己醛和2-戊基呋喃的含量，采用紫外分光光度法(UV)测定生黄芪、米炒黄芪、清炒黄芪的总多糖、总黄酮总皂苷含量。结果 黄芪甲苷、毛蕊异黄酮葡萄糖苷、2-戊基呋喃、总多糖、总黄酮、总皂苷分别在0.0001～0.00075、0.00625～0.2、0.1767～8.837、0.01～0.1、0.03～0.20、0.02～0.2mg/m L线性关系良好(R~2≥0.9995);黄芪甲苷、毛蕊异黄酮葡萄糖苷精密度、稳定性、重复性试验RSD均小于1.95%;加标回收率为99.52%～101.84%,RSD为0.82%～2.13%。黄芪经炮制后，黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮、总皂苷含量均增加，而正己醛、2-戊基呋喃和总多糖含量均下降。米炒黄芪对比研究清炒黄芪发现，黄芪甲苷、毛蕊异黄酮葡萄糖苷、总黄酮、总皂苷4种药效学成分含量增量。其中米炒黄芪在降低正己醛、2-戊基呋喃豆腥味成分和总多糖含量上，比清炒黄芪更为显著。结论 米炒炮制对黄芪的化学成分产生了一定的影响，减轻了豆腥味，该研究为米炒黄芪饮片的推广应用提供了依据。更多还原

【Abstract】 Objective To investigate the change rule of main chemical components of Radix Astragali before and after stir-frying with rice,and the scientific nature of rice stir-frying Radix Astragali in removing the beany flavor. Methods High performance liquid chromatography( HPLC) was used to determine the contents of astragaloside and trichostatin isoflavone glucoside in unprepared Radix Astragali,Radix Astragali stir-fried with rice and stir-fried Radix Astragali; gas chromatography-mass spectrometry( GC-MS) was used to determine the contents of n-hexanal and 2-pentylfuran in unprepared Radix Astragali,Radix Astragali stir-fried with rice and stir-fried Radix Astragali; ultraviolet spectrophotometric( UV) was used to determine the contents of total polysaccharide,total yellow total saponin content. Results The linear ranges of astragaloside,molluscumisoflavone glucoside,2-pentylfuran,total polysaccharides,total flavonoids and total saponins were in the ranges of 0. 0001 ～ 0. 00075,0. 00625 ～ 0. 2,0. 1767 ～ 8. 837,0. 01 ～ 0. 1,0. 03 ～ 0. 20,and 0. 02 ～ 0. 2mg/m L,respectively( R~2≥0.9995); the RSDs of astragaloside and gross isoflavone glucoside precision,stability and reproducibility tests were less than 1. 95%; the spiked recoveries were 99. 52% ～ 101. 84% with RSDs of 0. 82% ～ 2. 13%. After Radix Astragali was prepared,the contents of astragaloside,trichostatin isoflavone glucoside,total flavonoids,and total saponins were increased in Radix Astragali stir-fried with rice,while the contents of n-hexanal,2-pentylfuran,and total polysaccharides were decreased. Compared with stir-fried Radix Astragali,the contents of four pharmacodynamic constituents,viz.,astragaloside,mulligatranin isoflavone glucoside,total flavonoids,and total saponins were increased,while the contents of n-hexanal,2-pentylfuran beany flavor components and total polysaccharides were sigificantly decreased. Conclusion The rice stir-frying has a certain effect on the chemical composition of Radix Astragali,which reduced the beany flavor,thus providing a scientific basis for promoting the application of the decocted slices of Radix Astragali stir-fried with rice.更多还原