目的 对生粉葛Puerariae Thomsonii Radix、清炒粉葛、煨粉葛的水煎液进行相态拆分，并对各粉葛煎液不同相态中的主要成分进行表征，为解析中药汤剂的起效机制提供科学性参考。方法 采用高速离心和透析技术对不同种粉葛水煎液进行相态拆分，建立相态拆分工艺；用透射电子显微镜（transmission electron microscope，TEM）观察其不同相态的粒子形态；马尔文粒径仪观察其粒径、多分散系数（polydispersity index，PDI）、ζ电位等；结合紫外光谱图和傅立叶变换红外光谱图（Fourier transform infrared spectroscopy，FTIR）比较不同炮制方法及各相态的差异；采用HPLC等方法测定不同相态中多糖、总黄酮、总淀粉及抗性淀粉含量以及葛根素、3-甲氧基葛根素、大豆苷、染料木苷及大豆苷元5个指标成分的含量，评估生粉葛、清炒粉葛、煨粉葛水煎液中沉淀相、胶体相、真溶液相的载药量。结果 3种粉葛水煎液的沉淀相和真溶液相形态差异显著，胶体相粒子形态均呈现圆球形，胶体相中丁达尔效应明显。水煎液中的多糖、总淀粉、总异黄酮及异黄酮类指标成分均集中在胶体相中。生粉葛、清炒粉葛、煨粉葛中胶体相的多糖质量分数分别为水煎液的159.53%、333.48%、236.72%；生粉葛、清炒粉葛、煨粉葛中胶体相的总淀粉质量分数分别为水煎液的462.70%、395.15%、351.70%；生粉葛、清炒粉葛、煨粉葛中胶体相的总黄酮质量分数分别为水煎液的570.00%、432.87%、659.93%；异黄酮各指标成分含量胶体相在全溶液中的占比依次为煨粉葛＞清炒粉葛＞生粉葛。结论 粉葛水煎液中存在沉淀相、胶体相和真溶液相3个相态，并可用高速离心机及超滤管法进行有效拆分。粉葛水煎液的3个不同相态中胶体相态的主要成分含量明显高于其他相态，不同炮制方法中煨粉葛胶体相有效成分含量较高。上述结果可为中药汤剂起效的多维性研究提供一定参考。

Objective Phase separation of the decoction of raw Fenge (Puerariae Thomsonii Radix, PTR), stir-fried PTR and simmered PTR was carried out, and the main components in the different phases of each decoction of PTR were characterized, so as to provide scientific references for the analysis of the mechanism of the effect of traditional Chinese medicine decoction. Methods High-speed centrifugation and dialysis techniques were used to separate the phases of the decoction of different species of PTR and establish a phase separation process. The particle morphology of the different phases of the decoction was observed by transmission electron microscopy (TEM); the particle size, polydispersity index (PDI), and potential were observed by Malvern particle sizing instrument; the UV and Fourier transform infrared spectroscopy (FTIR) were combined to characterize the different processing methods and the main components in the different phases of the decoction. HPLC was used to determine the content of polysaccharides, total flavonoids, total amylose, resistant starch, as well as the content of puerarin, 3-methoxypuerarin, soybean glycosides, genistein, and soybean glycosides, etc., and to evaluate the content of the five index components. The drug loading capacity of the precipitation phase, colloidal phase and real solution phase in the decoction of raw PTR, stir-fried PTR and simmered PTR were evaluated. Results The morphology of the precipitation phase and the real solution phase of the three decoctions differed significantly, and the particle morphology of the colloidal phase was spherical, and the Tyndall effect was obvious in the colloidal phase. The polysaccharides, total starch, total isoflavones and isoflavones in the decoction were concentrated in the colloidal phase. The polysaccharide content of the colloidal phase in raw PTR, stir-fried PTR, and simmered PTR accounted for 159.53%, 333.48%, and 236.72% of the whole solution, respectively; the total starch content of the colloidal phase in raw PTR, stir-fried PTR, and simmered PTR accounted for 462.70%, 395.15%, and 351.70% of the whole solution, respectively. The total flavonoids content in the colloidal phase of PTR, stir-fried PTR and simmered PTR accounted for 570.00%, 432.87% and 659.93% of the whole solution, respectively; and the ratio of the colloidal phase of isoflavonoids content to the whole solution was as follows: simmered PTR > stir-fried PTR > raw PTR. Conclusion The decoction of PTR was characterized by the presence of three phases: precipitation phase, colloid phase and real solution phase, and could be effectively separated by high-speed centrifuge and ultrafiltration tube method. Among the three different phases of the decoction, the content of the colloidal phase was significantly higher than that of the other phases, and the content of the active ingredients in the colloidal phase of simmered PTR was higher in different concoctions. The above results may provide some references for the multidimensional study of the potency of Chinese herbal decoctions.

R283.6

国家自然科学基金资助项目（82260765）；江西中医药大学科技创新团队发展计划（CXTD-22004）