知母常用炮制工艺的比较研究

目的比较知母不同炮制工艺有效成分的含量,确定最佳的炮制工艺。方法采用HPLC-DAD法测定不同产地知母中新芒果苷和芒果苷的含量,HPLC-ELSD法测定知母皂苷BⅡ的含量,并比较不同炮制品有效成分的含量。结果知母经炮制后,新芒果和知母皂苷BⅡ的含量有不同程度的降低,而芒果苷的含量有一定程度的增加,总体而言,三种成分含量的大小顺序为:知母片>微波炮制品>酒炙知母>盐炙知母>麸炒知母>清炒知母。结论知母微波炮制法具一定的科学性,可作为知母新的炮制工艺。

A Comparative Study on Processing Technology of Anemarrhenae Rhizoma

Objective To compare the content of active compositions of Anemarrhenae Rhizoma in different processing technology, and determine the best processing technology. Methods The content of neomangiferin and mangiferin of Anemarrhenae Rhizoma were determined by HPLC-DAD, and the content of timosaponin BⅡ was determined by HPLC-ELSD. The differences of active compositions content in different processing technology were compared. Results The content of neomangiferin and timosaponin BⅡin processed samples discreased in different degree, but the content of mangiferin increased in different degree. In general, the order of the content of three kinds was Anemarrhenae Rhizoma > microwave processed products > processed sample stir-baking with wine > processed sample stir-baking with salt > processed sample stir-baking with wheat bran > stir-baking processed sample. Conclusions The method of microwave with vinegar can be used as a new processing method of Anemarrhenae Rhizoma.