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目的研究栽培芍药的传统加工方法对其主要有效成分含量的影响。方法采用HPLC法对4年生栽培芍药的直接干燥品及水煮去皮后干燥品的有效成分含量进行测定。结果经过水煮去皮的加工方法对栽培芍药进行加工后干燥,其各个有效成分含量较直接干燥品都有一定变化,但各主要有效成分的变化趋势表现得并不一致。测得水煮去皮干燥品较直接干燥品中的没食子酸、儿茶素和芍药苷含量增加,而芍药内酯苷、五没食子酰葡萄糖、苯甲酸含量降低;其中没食子酸和苯甲酸两种成分的含量差异均达到了极显著水平(P≤0.01)。结论水煮去皮干燥对栽培芍药中有效成分含量有一定的影响,进行水煮去皮加工在一定程度上影响着栽培芍药的质量,可为芍药的加工炮制方法提供理论依据。
Objective To study the effects of traditional processing methods of cultivated peony on its main active ingredients. Methods The HPLC method was used to determine the content of active constituents of directly-dried 4-year-old cultivated Paeonia lactiflora and the dried product after boiled and peeled. Results After the peat and peeled processing method, the cultivated peony was processed and dried. The content of each active ingredient in the cultivated peony was changed somewhat compared with that of the direct dried product. However, the change trend of the main active ingredients did not show the same trend. The content of gallic acid, catechin and paeoniflorin in the boiled peeled and dried product was higher than that in the direct dried product, while the contents of paeoniflorin, galloylglucose and benzoic acid were decreased. Among them, gallic acid and benzoic acid The differences of the content of the ingredients reached the extremely significant level (P≤0.01). Conclusion Dried peeled and dried have a certain influence on the content of active ingredients in cultivated Paeonia lactiflora. The process of boiled peeled and peeled affects the quality of cultivated Paeonia and some theoretical basis can be used for processing and processing peony.