不同软化方法对白芍饮片质量的影响

目的:比较不同软化方法对白芍饮片质量的影响。方法:采用热浸法测定蒸法、煮法、闷润法、浸泡、减压冷浸法5种软化方法制得的白芍饮片中浸出物含量;采用HPLC测定各饮片中芍药苷和芍药内酯苷的含量。结果:各饮片中水溶性浸出物含量大小顺序为蒸法>闷润法>减压冷浸法>煮法>浸泡法;醇溶性浸出物、芍药苷及芍药内酯苷的含量大小为闷润法>蒸法>煮法>减压冷浸法>浸泡法。结论:闷润法及蒸法软化白芍药材质量优于其他加工方法。

Effect of Different Softening Methods on Quality of Paeonia lactiflora Pieces

Objective:To contrast effect of different softening methods on quality of Paeonia lactiflora pieces. Method: Thermal immersion method was adopt to determine the content of extract from P. lactiflora pieces,which were prepared by steaming,boiling,moistening,immersion and decompression cold immersion method;The contents of paeoniflorin and albiflorin were determined by HPLC. Result: The order of water-soluble extract content was steaming>moistening>decompression cold immersion>boiling>immersion method;Contents of alcohol-soluble extract,paeoniflorin and albiflorin were in order of moistening>steaming>boiling>immersion>decompression cold immersion method. Conclusion: Moistening and steaming method were better than others softening methods for P. lactiflora.