不同炮制加工方法对桔梗饮片质量的影响-《西部中医药》

文章信息/Info

Title:: Effects of Different Processing Methods on the Quality of Jiegeng Decoction Pieces

Author(s):: GE Di; Aquatic Product Class 161, Yantai Institute, China Agricultural University, Yantai 264670, China

Keywords:: Jiegeng decoction pieces; processing; kikyosaponin D; HPLC-ELSD; quality estimation

摘要:: 目的：考察不同炮制加工方法对桔梗饮片质量的影响。方法：对不同加工方法制备的桔梗饮片进行外观评价评分；并进行水分、总灰分和浸出物含量测定；采用HPLC-ELSD法测定桔梗皂苷D的含量。结果：不同加工方法制备的桔梗饮片的外观、浸出物含量和桔梗皂苷D含量不同，其中干燥至一定程度切制法制备的桔梗饮片优于药典法等方法。结论：不同炮制加工方法对桔梗饮片质量影响不同，自然干燥至一定程度切制法制备的桔梗饮片综合质量评价较高，且方法简便、省时省力、适合产地加工。

Abstract:: Objective: To investigate the effects of different processing methods on the quality of Jiegeng [platycodon grandiflorum(Jacq.)A.DC.] decoction pieces. Methods: Jiegeng decoction pieces processed by different methods were scored by assessing the appearance; the contents of moisture, total ash and the extract were determined; HPLC-ELSD was adopted to detect the contents of kikyosaponin D. Results: Different processing methods showed different effects on the appearance, the contents of the extract and kikyosaponin D of Jiegeng decoction pieces, Jiegeng decoction pieces processed by drying to certain degrees and slicing method were superior to these processed by the pharmacopoeia method and others. Conclusion: Different processing methods shows different effects on the quality of Jiegeng decoction pieces, the simple method of drying Jiegeng decoction pieces to a certain degree and slicing could save time and labor, which is suitable for field processing.