滇黄精3种炮制方法的比较研究

摘要

目的:优选滇黄精炮制方法.方法:采用紫外分光光度法测定3种不同方法炮制滇黄精品中还原糖、小分子总糖、多糖和总皂苷的含量,并按药典方法测定其浸出物含量,以此综合评判优选.结果:6个指标综合评判Y值为:方法一Y=0.6833,方法二Y=-5.0375,方法三Y=4.2812.结论:滇黄精直接蒸制(法三)优于煮后蒸制(法一和法二).%Objective: To optimize the processing method of DianHuangJing(Polygonatum Kingianum). Methods: Ultraviolet spectrophotometric method was used to determine the contents of reducing sugar, small molecule total sugar, polysaccharide and total saponins in DianHuangJing with three different processing methods. Contents of extract from DianHuangJing were determined based on pharmacopoeia method to realize its synthetical judge and priority selection. Results: Y values of the synthetical judge from six indexes were Method one: Y=0.6833,Method two: Y=-5.0375,Method three: Y=4.2812. Conclusion: Method of direct steaming of DianHuangJing(Method three) is superior to method of steaming after cooking (Method one and Method two) .