基于化学成分和药理效应分析天麻饮片一体化工艺与传统工艺

目的:比较天麻一体化加工饮片与传统加工饮片在化学成分含量和药理效应方面的差异,阐述天麻饮片一体化加工工艺的合理性。方法:以天麻素和巴利森苷A,B,C,E的含量为指标,比较2种工艺所得产品化学成分含量的差异;以戊四氮致惊厥药理模型考察天麻2种工艺生产饮片的息风止痉药理作用。结果:天麻一体化加工饮片中天麻素和巴利森苷A,B,C,E质量分数分别为0.79%,2.04%,0.91%,0.23%,0.57%,传统加工饮片中则依次为0.39%,1.12%,0.64%,0.15%,0.54%。2种工艺所得饮片均具抗惊厥作用,但一体化加工饮片的抗惊厥作用强于传统分段加工工艺的饮片。结论:与传统分段加工工艺相比,一体化加工工艺降低了天麻的生产成本,提高了生产效率,且所得饮片有效成分含量较高、药理作用较好。

Comparison on Chemical Constituents and Pharmacological Effect of Gastrodiae Rhizoma Between Traditional Processing and Integration Processing

Objective: To elucidate the rationality of integration processing technology based on comparison on chemical constituents and pharmacological effect of Gastrodiae Rhizoma between traditional processing and integration processing. Method: Taking contents of gastrodin and parishins as indexes,chemical constituents difference in Gastrodiae Rhizoma between traditional processing and integration processing was compared,effects of Gastrodiae Rhizoma on eclampsia model induced by pentylenetetrazole were observed to compare products with different processing technology. Result: Contents of gastrodin,parishin A,parishin B,parishin C and parishin E in products of integration processing were 0.79%,2.04%,0.91%,0.23%and 0.57%,they were 0.39%,1.12%,0.64%,0.15%and 0.54%in products of traditional processing.The anti-eclampsia effect of Gastrodiae Rhizoma produced with integrated processing technology was better than traditional processing technology. Conclusion: Compared with the traditional processing technology,the integrated processing technology is better in guaranteeing the quality of pieces,reducing the cost of production and increasing the production efficiency.