鲜地黄加工炮制后新成分含量变化研究

目的：对比不同方法加工炮制后地黄主要成分，总结炮制经验。方法制备鲜地黄、生地黄、熟地黄（烘干或蒸炮制处理）样品溶液，以及梓醇以及各类糖的对照品溶液，绘制不同糖分标准曲线，用于计算鲜地黄加工炮制品成分含量。结果混合对照品出峰较好，相互之间无干扰，少杂峰；混合对照品溶液各类成分对照组精密度较好，稳定性较好，24h内稳定性较好，回收率在98％～102％；鲜地黄中梓醇含量为（5．43±0．42）％，经60℃烘干梓醇含量（3．86±0．15）％、80℃烘干（1．49±0．08）％，采用蒸1h梓醇含量（3．86±0．09）％、2h（3．52±0．15）、4h（2．22±0．24），12h后无梓醇留存，差异具有统计学意义（P＜0．05）；鲜地黄、60℃烘干、80℃烘干、自购饮片、蒸1h、蒸32h不同糖类成分均存在一定的变化；果糖、半乳糖＋葡萄糖、蔗糖、甘露三糖含量在60℃烘干、蒸1 h、蒸32 h 后连续上升，果糖含量在80℃烘干后上升，棉子糖、蔗糖蒸32 h 后消失。结论加工炮制对鲜地黄成分影响较大，梓醇最易受影响，损伤较快，寡糖含量上升。

New Ingredient Content Change Research of Fresh Rehmannia After Pro-cessing

OBJECTIVE To compare the ingredient of rehmannia after different methods for machining process-ing and to summarizes the processing experience.METHODS The fresh radix rehmanniae,radix rehmanniae,reh-mannia glutinosa ( drying or steamed up processing) sample solution and the reference substance solution of catalpa alcohol and all kinds of sugar were prepared.Different sugar standard curve were painted for calculate the component content of fresh rehmannia processing processed products.RESULTS Hybrid reference substance was good, the peak without interfering with each other,less impurity peak;mix all kinds of reference substance solutions better con-trol precision,good stability, good stability within 24 h, the recovery was 98%~102%;catalpa alcohol content in fresh rehmanniae for (5.43 ±0.42)%,the 60 ℃ drying catalpa alcohol content (3.86 ±0.15)%,80 ℃ drying (1.49 ±-0.08)%,steam for 1h catalpa alcohol content (3.86 ±0.09) %,2h (3.52 ±0.15)% ,4h (2.22 ± 0.24)%,no catalpa alcohol retained after 12h,the difference was significant statistically significant (p <0.05). Different carbohydrate components there were certain changes in fresh rehmanniae for 60 ℃ drying,80 ℃ drying, purchased medicinal slices,steamed 1h,steamed 32h.The glucose,sucrose,fructose and galactose manninotriose in continuous raised after 60 ℃drying,1 h,32 h steamed.Fructose content rise in the wake of the 80 ℃drying,raffi-nose,sucrose disappeared after 32 h steaming.CONCLUSION Processing has large effect on the chemical compo-sition of fresh rehmannia and catalpa alcohol is the most vulnerable,damage faster,sugar content increased.