Exploring Research on Processing Method of Polygoni Multiflori Radix Praeparata
10.13422/j.cnki.syfjx.20200449
- VernacularTitle:制何首乌的炮制方法探索
- Author:
Jing XIE
1
;
Yi YU
1
;
Jing ZHANG
2
;
Ya-dong FU
3
;
Ying LIU
2
;
Ming-hua HU
1
;
Li LI
2
;
Guang-zhong WANG
4
;
Yong-qing XIAO
2
Author Information
1. Infinitus (China) Co. Ltd., Guangzhou 510623, China
2. Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, China
3. School of Traditional Chinese Medicine, Capital Medical University, Beijing 100069, China
4. Pharmacy Faculty, Hubei University of Chinese Medicine, Wuhan 430065, China
- Publication Type:Research Article
- Keywords:
Polygoni Multiflori Radix;
processing method;
black bean juice;
stew;
stilbene glycoside;
free anthraquinones;
combined anthraquinones
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2020;26(8):163-169
- CountryChina
- Language:Chinese
-
Abstract:
Objective::To investigate the effects of black bean juice with different stewing times on the appearance character and the content changes of effective components of Polygoni Multiflori Radix Praeparata. Method::HPLC was employed with Agilent ZORBAX Extend-C18 column (4.6 mm×250 mm, 5 μm), a gradient mobile phase of methanol (A)-water (B) was eluted (0-30 min, 5%-100%A; 30-40 min, 100%A), the flow rate was 1.0 mL·min-1, the injection volume was 10 μL and the column temperature was 35 ℃, detection wavelength was set at 280 nm. The contents of stilbene glycoside, emodin, emodin methyl ether, emodin-8-O-β-D-glucoside and emodin methyl ether-8-O-glucoside in samples prepared at different processing times were simultaneously determined by HPLC. Result::The content of stilbene glycoside decreased gradually with the increase of stewing time, compared with 8 h, its content decreased by 76% at 64 h. The contents of emodin-8-O-β-D-glucoside and emodin methyl ether-8-O-glucoside increased first, and then decreased, reaching the highest value at 24 h, and then decreased to the level similar to the content of 8 h after 40 h, and then fluctuated slightly. The contents of emodin and emodin methyl ether increased first, and then decreased, reached the maximum when stewed for 32 h, then decreased slowly and tended to be stable. Conclusion::The stewing time has significant influence on the content of various components in Polygoni Multiflori Radix Praeparata, and the changing trend is different, the processing time of Polygoni Multiflori Radix Praeparata shall be standardized. At the same time, it is not sufficient to take stilbene glycoside and anthraquinones as the indicator ingredients for this decoction pieces, the quality control indicators such as polysaccharides shall be considered.
