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孟河医派大黄煨制工艺优化及炮制后化学成分含量变化研究
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| 篇名： | 孟河医派大黄煨制工艺优化及炮制后化学成分含量变化研究 |
| TITLE： | Optimization of simmering technology of Rheum palmatum from Menghe Medical School and the changes of chemical components after processing |
| 摘要： | 目的 优化孟河医派大黄煨制工艺，并比较炮制前后的化学成分含量差异。方法以外观性状评分以及没食子酸、5-羟甲基糠醛、番泻苷A+番泻苷B、结合蒽醌、游离蒽醌含量为评价指标，采用层次分析（AHP）-熵权法计算评价指标的综合评分；再以文火温度、煨制时间、纸张层数、纸裹时间为考察因素，采用正交实验优选大黄煨制工艺，并进行验证。比较按最优工艺制备的煨大黄和生大黄中5种蒽醌类成分（芦荟大黄素、大黄酸、大黄素、大黄酚和大黄素甲醚）、5种蒽醌苷类成分（芦荟大黄素苷、大黄酸苷、大黄素苷、大黄酚苷和大黄素甲醚苷）、2种番泻苷类成分（番泻苷A、番泻苷B）以及没食子酸和5-羟甲基糠醛的含量变化。结果大黄的最优煨制工艺为：每80g大黄用1层湿纸包裹0.5h，大火煨制20min后转文火140℃煨制，总煨制时间2.5h；3次验证实验的综合评分均值为94.10（RSD＜1.0%）。大黄煨制后，5种蒽醌苷类成分和2种番泻苷类成分的含量均大幅降低，而5种游离蒽醌类成分和没食子酸的含量均不同程度升高，且有新成分5-羟甲基糠醛生成。结论本研究成功优化了大黄的煨制工艺；大黄煨制前后化学成分含量差异较大，其成分变化可阐释煨制对生大黄缓性增效的作用。 |
| ABSTRACT： | OBJECTIVE To optimize the simmering technology of Rheum palmatum from Menghe Medical School and compare the difference of chemical components before and after processing. METHODS Using appearance score， the contents of gallic acid， 5-hydroxymethylfurfural （5-HMF）， sennoside A+sennoside B， combined anthraquinone and free anthraquinone as indexes， analytic hierarchy process （AHP）-entropy weight method was used to calculate the comprehensive score of evaluation indicators； the orthogonal experiment was designed to optimize the processing technology of simmering R. palmatum with fire temperature， simmering time， paper layer number and paper wrapping time as factors； validation test was conducted. The changes in the contents of five anthraquinones （aloe-emodin， rhein， emodin， chrysophanol， physcion）， five anthraquinone glycosides （barbaloin， rheinoside， rhubarb glycoside， emodin glycoside， and emodin methyl ether glycoside）， two sennosides （sennoside A， sennoside B）， gallic acid and 5-HMF were compared between simmered R. palmatum prepared by optimized technology and R. palmatum. RESULTS The optimal processing conditions of R. palmatum was as follows: each 80 g R. palmatum was wrapped with a layer of wet paper for 0.5 h， simmered on high heat for 20 min and then simmered at 140 ℃， the total simmering time was 2.5 h. The average comprehensive score of 3 validation tests was 94.10 （RSD＜1.0%）. After simmering， the contents of five anthraquinones and two sennosides were decreased significantly， while those of 5 free anthraquinones and gallic acid were increased to different extents； a new component 5-HMF was formed. CONCLUSIONS This study successfully optimizes the simmering technology of R. palmatum. There is a significant difference in the chemical components before and after processing， which can explain that simmering technology slows down the relase of R. palmatum and beneficiate it. |
| 期刊： | 2025年第36卷第01期 |
| 作者： | 薛江林；刘雨欣；钟佩；刘产明；陆兔林；李林；颜晓静；朱月琴；华丰；黄玮 |
| AUTHORS： | XUE Jianglin，LIU Yuxin， ZHONG Pei，LIU Chanming，LU Tulin，LI Lin，YAN Xiaojing，ZHU Yueqin，HUA Feng，HUANG Wei |
| 关键字： | 煨大黄；大黄；层次分析；熵权法；正交实验；成分变化规律；孟河医派 |
| KEYWORDS： | simmered Rheum palmatum； Rheum palmatum； analytic hierarchy process； entropy weight method； orthogonal |
| 阅读数： | 3 次 |
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