Division of Pharmacognosy, Department of Medicinal Resources, Institute of Natural Medicine, University of Toyama, 2630 Sugitani, Toyama, 930-0194, Japan.
Medicinal Plants Center, Toyama Prefectural Institute for Pharmaceutical Research, Kamiichi-Machi, Nakaniikawa-Gun, Toyama, 930-0412, Japan.
J Nat Med. 2018 Jun;72(3):757-767. doi: 10.1007/s11418-018-1214-x. Epub 2018 Apr 13.
The impact of key processing steps such as boiling, peeling, drying and storing on chemical compositions and morphologic features of the produced peony root was investigated in detail by applying 15 processing methods to fresh roots of Paeonia lactiflora and then monitoring contents of eight main components, as well as internal root color. The results showed that low temperature (4 °C) storage of fresh roots for approximately 1 month after harvest resulted in slightly increased and stable content of paeoniflorin, which might be due to suppression of enzymatic degradation. This storage also prevented roots from discoloring, facilitating production of favorable bright color roots. Boiling process triggered decomposition of polygalloylglucoses, thereby leading to a significant increase in contents of pentagalloylglucose and gallic acid. Peeling process resulted in a decrease of albiflorin and catechin contents. As a result, an optimized and practicable processing method ensuring high contents of the main active components in the produced root was developed.
详细研究了 15 种加工方法对芍药新鲜根的关键加工步骤（如煮沸、去皮、干燥和储存）对产生的牡丹根的化学成分和形态特征的影响，然后监测了 8 种主要成分的含量以及内部根颜色。结果表明，收获后将新鲜根在 4°C 下低温储存约 1 个月，导致芍药苷含量略有增加且稳定，这可能是由于抑制了酶的降解。这种储存还防止了根变色，有利于产生良好的亮根。煮沸过程引发了没食子酰葡萄糖的分解，从而导致五没食子酰葡萄糖和没食子酸的含量显著增加。去皮过程导致白芍苷和儿茶素含量下降。因此，开发了一种优化且可行的加工方法，可确保产生的根中主要活性成分的含量高。
