不同条件炮制菟丝子中总黄酮含量比较与研究.pdfVIP

不同条件炮制菟丝子中总黄酮含量的比较研究 1* 1 2 张振凌 吕鹏 刘艳芳 （1.河南中医学院 郑州 450008；2.中国人民解放军第150中心医院 洛阳 471000） 摘 要：目的：通过对菟丝子炮制前后总黄酮的含量变化进行比较研 究，探讨菟丝子的炮制原理。方法：采用紫外分光光度法，以总黄酮为指 标，测定菟丝子盐制品与酒制品不同烘制温度，烘制时间，闷润时间，以 及酒制品不同黄酒用量中总黄酮的含量，比较不同炮制因素对菟丝子盐制 与酒制品中总黄酮成分含量的影响。结果：菟丝子炮制后总黄酮含量下降， 炮制温度与其它炮制因素相比更为显著。结论：菟丝子炮制后发现总黄酮的 含量发生了明显改变。 关键词：菟丝子；炮制因素；总黄酮；含量 Study on the total flavonoids change of Cuscuta chinensis before and after processing 1 2 1* LV Peng LIU Yan-fang ZHANG Zhen-ling (1. Henan University of TCM，Zhengzhou 450008, 2. Article 150 center of the Chinese peoples liberation army hospital, Luoyang 471000) ABSTRACT:Objective ：This Subject makes a comparative study around the total flavonoids change of Cuscuta chinensis before and after processing, discussing the processing principle of Cuscuta chinensis; Methods: Using UV method, taking the extraction temperature,solvent volume and time as the factors, selecting different levels, seperately total flavonoids contents were defined as the index, to screen the extraction method, determining total flavonoids contents of salt and wine products with different processed temperature, time, moistening time and rice wine volume; Results: Through orthogonal test selected the extraction method of total flavonoids in Cuscuta chinensis is 85 ℃ water bath with 95% ethanol 40ml reflux extraction in water bath twice, extracted 2 hours each time; and the extraction method total polysaccharides is 100 ℃ water bath with water 30ml reflux extraction in water bath twice, extracted 3 hours each time; differernt processing factors all have affected on the total flavon