不同炮制方法对虎耳草有效成分含量的影响

目的]考察不同炮制方法对虎耳草（Saxifraga stolonifera Meerb.）中有效成分含量的影响。方法]用酒制、酒炒、醋制、醋蒸、清炒、盐制、蜜制和姜制等15种炮制方法炮制虎耳草,并设对照。采用HPLC法分别测定不同炮制方法炮制后虎耳草中有效成分的含量。结果]与对照相比,醋制1（100 g药材中加入30 g米醋,加热至80℃,炮制时间15 min）炮制的虎耳草样品中岩白菜素的含量最高;醋制2（100 g药材中加入40 g米醋,加热至100℃,炮制时间30 min）炮制的虎耳草样品中原儿茶酸的含量最高;醋制3（100 g药材中加入20 g米醋,加热至80℃,炮制时间15 min）炮制的虎耳草样品中槲皮素的含量最高。综合各种不同的炮制方法,醋制优于其他炮制方法,且以醋制1的效果最好。结论]该研究可为稳定虎耳草的炮制工艺提供依据。

Effects of Different Methods Processing Saxifraga stolonifera Meerb.on Its Contents of Active Ingredients

Objective]The research aimed to investigate the different methods processing Saxifraga stolonifera Meerb.on its contents of active ingredients.Method]15 kinds of methods,wine roasted,wine fried,vinegar roasted,vinegar steamed,fried,salt fried,honey fried,and ginger fried,were used to process Saxifraga stolonifera Meerb.,and control was designed.Then the the contents of active ingredients were measured by HPLC.Result] The results showed that comparing to control,the bergenin content was the most in Saxifraga stolonifera Meerb.sample processed by vinegar roasted 1(30 g vinegar adding to 100 g Saxifraga stolonifera Meerb.,heating up to 80 ℃,processing time 15 min),the protocatechuic acid content was the most in Saxifraga stolonifera Meerb.sample processed by vinegar roasted 2(40 g vinegar adding to 100 g Saxifraga stolonifera Meerb.,heating up to 100 ℃,processing time 30 min),and the quercetin content was the most in Saxifraga stolonifera Meerb.sample processed by vinegar roasted 3(20 g vinegar adding to 100 g Saxifraga stolonifera Meerb.,heating up to 80 ℃,processing time 15 min).Comprehensively analyzing different kinds of processing methods,vinegar roasted 1 was the best,it was meant that the best processing method of Saxifraga stolonifera Meerb.was 30 g vinegar adding to 100 g Saxifraga stolonifera Meerb.,heating up to 80 ℃,processing time 15 min.Conclusion] The study can provide the basis for stabiliting the processing technology to Saxifraga stolonifera Meerb..