不同炮制方法对中药黄芪化学成分的影响

目的探讨不同炮制方法对中药黄芪化学成分的影响。方法采用炒黄芪、酒黄芪、生黄芪三种不同的炮制方法,炮制完后,提取不同炮制方法下黄芪黄酮类、糖类成分,比较炒黄芪、酒黄芪、生黄芪三种炮制方法的黄酮类、糖类成分含量的差异。结果酒黄芪毛蕊异黄酮含量显著高于生黄芪、炒黄芪(P<0.05),酒黄芪、生黄芪芒柄花素含量均显著高于炒黄芪(P<0.05)。酒黄芪毛蕊异黄酮-7-O-β-D-葡萄糖苷含量显著高于生黄芪、炒黄芪(P<0.05),酒黄芪、生黄芪芒柄花素-7-O-β-D-葡萄糖苷含量均显著高于炒黄芪(P<0.05)。炒黄芪、酒黄芪水溶性糖含量均显著高于生黄芪(P<0.05),炒黄芪还原性糖含量显著高于酒黄芪、生黄芪(P<0.05),炒黄芪、酒黄芪多糖含量均显著高于生黄芪(P<0.05)。结论不同炮制方法对中药黄芪的黄酮类及糖类成分产生较大的影响,其中酒黄芪的黄酮类成分含量较高,炒黄芪的糖类成分含量较高,因此,须根据具体的需求选择合适的炮制方法。

Effects of Different Processing Methods on the Contents of Chemical Components in Astragali Radix

Objective To investigate the effect of different processing methods on the chemical constituents in Astragali Radix.Methods Using three different processing methods and extracting flavonoids and saccharides components of fried Astragali Radix,wine Astragali Radix and raw Astragali Radix.The difference of the contents of flavonoids and saccharides in three processing methods of fried Astragali Radix,wine Astragali Radix and raw Astragali Radix were compared.Results The content of calycosin in wine Astragali Radix was significantly higher than that in raw Astragali Radix and fried Astragali Radix(P<0.05).The content of formononetin in wine Astragali Radix and raw Astragali Radix was significantly higher than that in fired Astragali Radix(P<0.05).The content of calycosin-7-O-β-D-glucoside in wine Astragali Radix was significantly higher than that in raw Astragali Radix and fired Astragali Radix(P<0.05).The content of formononetin-7-O-β-D-glucoside in wine Astragali Radix and raw Astragali Radix was significantly higher than that in fired Astragali Radix(P<0.05).The content of water-soluble saccharides in fired Astragali Radix and wine Astragali Radix were significantly higher than those in raw Astragali Radix(P<0.05).The content of reducing saccharides in fired Astragali Radix were significantly higher than those in wine Astragali Radix and raw Astragali Radix(P<0.05).The content of poly saccharides in fired Astragali Radix and wine Astragali Radix were significantly higher than those in raw Astragali Radix(P<0.05).Conclusion Different processing methods result in great influence on the contents of flavonoids and saccharides in Astragali Radix,among which the flavonoids in wine Astragali Radix are high and the saccharides in fried Astragali Radix are high.So it is necessary to select suitable processing methods according to specific needs.