熟地黄炮制方法的研究

目的：探讨熟地黄炮制的最佳蒸制次数。方法：对熟地黄按传统黄酒蒸制法进行九蒸九晒，对每次蒸制后的多糖、氨基酸进行研究，根据研究结果确定熟地黄最佳蒸制次数。结果：蒸制次数为 1 ~ 3 次，多糖、氨基酸等成分含量在逐渐升高；第 3次和第 4 次多糖、氨基酸等成分含量为高峰；蒸制次数为 5 ~ 9 次，多糖、氨基酸等成分含量呈逐渐下降趋势。结论：黄酒蒸制熟地黄以蒸制 3 ~ 4 次为宜，九蒸九晒反而为不科学之举。

Study of Shudihuang Processing Method

Objective：Analyze the polysaccharide.Methods：Amino acids of Shudihuang after steaming with yellow wine for the nine evaporation nine sun according to the traditional method,so that we can determine the best frequency of steam processing.Determine the best frequency of steam processing based on the content of polysaccharide and amino acids.Results：Both the content of polysaccharide and amino acids are increased gradually for 1 to 3 times and reach peak time at third and fourth time.But it is gradually declined for 5 to 9 times.Conclusion：Steaming with yellow wine for 3~4 times is advisable compared with nine evaporation nine sun.