【作者】 赵宇；

【导师】 温学森；

【作者基本信息】 山东大学 ， 生药学， 2006， 硕士

【摘要】 地黄是一种大宗常用中药材，以鲜地黄、生地黄和熟地黄三种形式入药，三者在性味、功效和主治方面差异显著，是中药材经加工炮制而药性发生改变的典型。 梓醇和水苏糖是鲜地黄的主要成分，其在产后加工过程中大幅度降解，不同商品生地中两者含量差异很大，严重影响其临床疗效。其原因可能是由于产后加工工艺不合理造成的。传统上鲜地黄是通过烘焙干燥，这种工艺的科学性有待证实。生产上有先低温后高温和先高温后低温两种烘焙模式，究竟哪种模式更为科学目前尚不明确。本文认为鲜地黄可能含有β-葡萄糖苷酶(β-Glu)和α-半乳糖苷酶(α-Gal)，烘焙的目的是使这两种酶灭活，从而保留更多的有效成分。 为验证这一假说，本文开展了以下研究工作： 1．以HPLC-ELSD法测定了地黄不同炮制品中梓醇和主要糖的含量，结果表明：所测鲜地黄中水苏糖、蔗糖和梓醇含量较高，分别为42.69％、17.33％和5.43％；60℃烘焙干燥后分别下降至20.35％、16.24％和3.86％；在蒸制过程中，定时取样，发现三者含量进一步下降，16h后已不能检出。甘露三糖和果糖在地黄加工炮制过程中含量逐渐上升，分别由鲜地黄的0.64％和0.18％，上升至生地黄的1.05％和1.17％，在蒸制16h的熟地黄中其含量已分别达14.19％和12.49％。 蒸制16h的熟地黄外观已达“黑如漆”的传统质量标准，其HPLC图谱不再发生显著变化，故认为常压蒸制16h可作为熟地黄的炮制终点，并可以甘露三糖作为熟地黄的质量控制标准。 2．通过磷酸盐缓冲液提取、硫酸铵盐析和凝胶柱层析，证明鲜地黄中含有一种β-Glu和三种α-Gal的同工酶。对初步纯化的酶液进行性质研究，结果表明：β-Glu热稳定性较差，在50℃下即迅速失活；α-Gal在50℃条件下，其总酶活性更多还原

【Abstract】 The fresh, dried and processed roots of Rehmannia glutinota Libosch. (Scrophulariaceae) are used as Radix Rehmanniae Recens, Radix Rehmanniae Exsiccata and Radix Rehmanniae Preparata, respectively, and they are different in flavor, nature, property and action. It is a typical representative for the same plant being used as different drugs by processing in traditional Chinese medicines.Catalpol and stachyose are the main constituents in the fresh roots of R. glutinosa, and largely decomposed during postharvest processing. The contents of them are significantly different in dried roots from markets, inducing unstable clinical action of the drug. It maybe the inappropriate postharvest processing that cause these differences. The fresh root is dried through baking in traditional method, however, whether this method is the most appropriate should be confirmed. There are two types of baking methods, one is baking the roots at lower temperature first and then at a higher temperature, the other is the opposite. Now it is not clear which one is the better.We proposed that p-glucosidase (β-Glu) and α-galactosidase (α-Gal) may exist in the fresh roots and the traditional baking purpose is to inactivate these enzymes and avoid catalpol and stachyose from enzyme-decomposing; at the same time, baking temperature was controlled at a certain level to avoid the two active constituents from更多还原