Xu Yu-di, Zhou Ping, Liu Ying, Xiao Yong-Qing
Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences Beijing 100700, China.
Zhongguo Zhong Yao Za Zhi. 2021 Feb;46(3):614-619. doi: 10.19540/j.cnki.cjcmm.20201111.302.
To standardize the processing technology of Polygoni Multiflori Radix Praeparata and stabilize its quality, the similar change laws of Polygoni Multiflori Radix Praeparata with different processing methods and time were analyzed. The processing time of Polygoni Multiflori Radix Praeparata was studied at 24, 32, 40, 48 h, and 4 different processing methods were studied, namely stewed with black bean sauce, steamed, steamed with black bean sauce, and steamed with black bean sauce and rice wine. The content of stilbene glycosides and anthraquinones were determined by HPLC-DAD method. UV method was used to determine the content of polysaccharides, and HPLC-ELSD method was used to determine the monosaccharides and oligosaccharides. The comparative chart of content determination, cluster analysis and entropy weight TOPSIS model was used to find the similar change laws and time interval of different processing methods of Polygoni Multiflori Radix Praeparata. The results demonstrated that around 32 h, the content of nine components in Polygoni Multiflori Radix Praeparata with different processing methods had similar change laws, and the decoction pieces had a high quality, indicating that the four processing methods of Polygoni Multiflori Radix Praeparata are likely to be used as one type of decoction piece with the same name.
为规范制何首乌的炮制工艺并稳定其质量，分析了不同炮制方法和时间下制何首乌的相似变化规律。研究了制何首乌在24、32、40、48 h的炮制时间，并研究了4种不同的炮制方法，即黑豆汁炖、清蒸、黑豆汁蒸、黑豆汁与黄酒蒸。采用HPLC-DAD法测定二苯乙烯苷和蒽醌类成分的含量。采用紫外法测定多糖含量，采用HPLC-ELSD法测定单糖和寡糖含量。利用含量测定对比图、聚类分析和熵权TOPSIS模型，找出制何首乌不同炮制方法的相似变化规律和时间区间。结果表明，在32 h左右，不同炮制方法的制何首乌中9种成分的含量具有相似的变化规律，饮片质量较高，表明制何首乌的4种炮制方法有可能作为同一名称的饮片使用。
