制首乌4种炮制过程中物质基础共性变化规律分析

为了规范制首乌的炮制工艺,稳定制首乌饮片的质量,该研究基于物质基础内涵对不同炮制方法及不同炮制时间制首乌进行了共性变化规律分析,考察了黑豆汁炖、清蒸、黑豆汁蒸和黑豆汁黄酒蒸4种炮制方法制首乌,在炮制24,32,40,48 h时,二苯乙烯苷类、蒽醌类、多糖、寡糖类等9种主要化学成分的含量变化。采用HPLC-DAD测定二苯乙烯苷类及蒽醌类成分的含量;紫外-可见分光光度法测定多糖类成分含量;HPLC-ELSD测定D-果糖、D-无水葡萄糖与蔗糖含量,绘制含量测定结果比较图,结合聚类分析和熵权TOPSIS模型,寻找不同炮制方法制首乌炮制过程中物质基础共性变化规律时间区间。结果显示,炮制32 h左右,4种不同炮制方法制首乌各主要成分含量具有一定共性特点且具有较高的质量。因此,将不同炮制方法制首乌炮制过程中物质基础变化规律相似时区设置为32 h左右。该研究表明4种炮制方法具有"统一"的可能性,研究结果为不同炮制方法制首乌作为同名饮片使用的科学性提供了参考。

Similar change laws of content of nine components in four processing methods of Polygoni Multiflori Radix Praeparata

To standardize the processing technology of Polygoni Multiflori Radix Praeparata and stabilize its quality,the similar change laws of Polygoni Multiflori Radix Praeparata with different processing methods and time were analyzed.The processing time of Polygoni Multiflori Radix Praeparata was studied at 24,32,40,48 h,and 4 different processing methods were studied,namely stewed with black bean sauce,steamed,steamed with black bean sauce,and steamed with black bean sauce and rice wine.The content of stilbene glycosides and anthraquinones were determined by HPLC-DAD method.UV method was used to determine the content of polysaccharides,and HPLC-ELSD method was used to determine the monosaccharides and oligosaccharides.The comparative chart of content determination,cluster analysis and entropy weight TOPSIS model was used to find the similar change laws and time interval of different processing methods of Polygoni Multiflori Radix Praeparata.The results demonstrated that around 32 h,the content of nine components in Polygoni Multiflori Radix Praeparata with different processing methods had similar change laws,and the decoction pieces had a high quality,indicating that the four processing methods of Polygoni Multiflori Radix Praeparata are likely to be used as one type of decoction piece with the same name.