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目的:考察炮制工艺对没食子酸、5-羟甲基糠醛(5-HMF)、儿茶素、二苯乙烯苷、大黄素和大黄素甲醚的影响。方法:何首乌分别采用黑豆汁蒸8、16、24、32、40、48h,黑豆汁炖32h、清蒸32h、黑豆汁黄酒制32h和黑豆汁高压蒸8h的工艺炮制,采用HPLC法测定炮制饮片中没食子酸、5-羟甲基糠醛(5-HMF)、儿茶素、二苯乙烯苷、大黄素和大黄素甲醚含量。结果:随着炮制时间的延长,没食子酸、大黄素、大黄素甲醚含量逐渐增加,32h后基本稳定,二苯乙烯苷含量逐渐下降,儿茶素消失;5-HMF是炮制过程中产生的一种新化合物,随着炮制时间的延长有所增加。不同的炮制工艺对上述6种成分均产生影响。结论:炮制工艺使何首乌内部成分发生动态变化,应严格控制和规范其炮制工艺。
Objective: To investigate the effects of processing technology on the content of gallic acid, 5-hydroxymethylfurfural (5-HMF), catechin, stilbene glycoside, emodin and physcion. Methods: Polygonum multiflorum were processed by black bean juice steamed 8,16,24,32,40,48h, stewed black bean juice 32h, steamed 32h, black bean juice rice wine 32h and black bean juice autoclaved 8h respectively. Gallic acid, 5-hydroxymethylfurfural (5-HMF), catechin, stilbene glycoside, emodin and physcion. Results: The contents of gallic acid, emodin and physcion increased gradually with the prolonging of processing time, and remained stable after 32h. The content of stilbene glycoside gradually decreased and the content of catechin disappeared. 5-HMF was produced during processing A new compound, with the processing time increases. Different processing techniques have an impact on the above six components. Conclusion: The processing technology makes Polygonum multiflorum internal components change dynamically, we should strictly control and standardize its processing technology.