不同炮制方法对黄芪主要化学成分质量分数的影响

以蒙古黄芪(Astragalus membranaceus(Fisch.) Bge. var. mongholicus(Bge.) Hsiao)干燥根的黄芪饮片为试验材料,将黄芪饮片进行盐浸,采用炒、饭蒸的方法炮制了炒制盐浸黄芪、饭蒸盐浸黄芪,以生黄芪为对照,采用紫外分光光度法测定生黄芪、炒制盐浸黄芪、饭蒸盐浸黄芪的总多糖、总皂苷、总黄酮质量分数,分析不同炮制方法对盐浸黄芪主要化学成分质量分数的影响。结果表明:总多糖的质量分数,由高到低依次为炒制盐浸黄芪、生黄芪、饭蒸盐浸黄芪;总皂苷的质量分数,由高到低依次为生黄芪、炒制盐浸黄芪、饭蒸盐浸黄芪;总黄酮的质量分数,由高到低依次为生黄芪、炒制盐浸黄芪、饭蒸盐浸黄芪。2种方法炮制的中药黄芪中的总多糖质量分数差异不显著,总皂苷、总黄酮的质量分数差异不明显,炒制盐浸黄芪中总多糖成分质量分数增加不明显。

Effect of Salt treatment on the Content of Main Chemical Components in Astragalus membranaceus

The experiment was conducted to investigate the effects of two salt treatments on the contents of total polysaccharides, total saponins and total flavonoids in Astragalus membranaceus. The contents of total polysaccharides, total saponins and total flavonoids in raw A. membranaceus, Radix Astragali stir fried in salt and steamed A. membranaceus soaked in salt were determined by UV spectrophotometry. The descending order of total polysaccharide content was stir fried A. membranaceus with salt, raw A. membranaceus, and steamed A. membranaceus by salt soaking rice;the descending order of total saponins content was raw A. membranaceus, stir fried A. membranaceus with salt, and steamed A. membranaceus with salt soaking rice;and the descending order of total flavonoids content was raw A. membranaceus, stir fried A. membranaceus with salt, and steamed A. membranaceus with salt soaking rice. The contents of total polysaccharides in A. membranaceus treated with two kinds of salt were significantly different, but the contents of total saponins and total flavonoids were not significantly different.