蒲黄及不同炮制品中总黄酮和多糖含量分析

目的：探讨蒲黄炮制与其有效成分总黄酮、多糖含量的关系。方法：分光光度法。结果：蒲黄及各炮制品中总黄酮含量按如下顺序减少：生蒲黄＞ 酒炒蒲黄＞ 醋炒蒲黄＞ １４０ ℃烘蒲黄＞ 炒蒲黄＞ １８０ ℃烘蒲黄＞ 焦蒲黄＞２２０ ℃烘蒲黄＞ 炭蒲黄，除酒炒蒲黄外，各炮制品中总黄酮含量与生蒲黄相比差异极显著；醋炒蒲黄、１４０ ℃烘蒲黄、炒蒲黄、１８０ ℃烘蒲黄和焦蒲黄中多糖含量与生蒲黄相比明显增加，炭蒲黄则显著降低，酒炒蒲黄和２２０ ℃烘蒲黄却无显著性差异。结论：炮制温度、辅料黄酒和米醋能使蒲黄中总黄酮和多糖含量产生变化。

Analysis on Contents of Flavonoids and Polysaccharides in Pollen of Typha angustifolia L. and Its Different Processed Products

OBJECTIVE: To explore the relationship between processing of the pollen of Typha angustifolia (TA) and the fluctuation of contents of its effective components--flavonoids and polysaccharides. METHOD: The contents of flavonoids and polysaccharides in TA and in the different processed products of TA were determined by spectrophotometry. RESULTS: The contents of flavonoids in TA changed as follows: unprocessed TA(1) > TA stir fried with yellow wine(2) > TA stir fried with vinegar(3) > TA dried at 140 degrees C (4) > parched TA(5) > TA dried at 180 degrees C (6) > scorched TA(7) > TA dried at 220 degrees C (8) > charcoal TA(9). The statistic analysis showed that the flavonoid contents in raw TA were significantly different from those in the different processed products (P < 0.01) of TA except 2. The polysaccharide contents increased in 4, 5, 6 and 7 significantly (P < 0.01 or P < 0.05), while decreased in 9 significantly (P < 0.01). As compared with the polysaccharide contents in 1, no significant changes occurred in those in 2 and 8. CONCLUSION: Processing temperature, yellow wine and vinegar could stimulate the content change of chemical constituents in TA, influencing flavonoids and polysaccharides in different degrees.