目的 考察地黄在加工炮制过程中糖类成分的变化。方法 在加工炮制的 4个不同阶段 (6 5℃烘焙 0,1和6 d,以及烘干样品切片后常压蒸制 4 h)取样,热水提取。色谱条件为 :Sugar-pak-1型阳离子凝胶柱 (柱温 80℃),水为流动相 (流速为 0.7m L / m in),示差折光检测器检测。结果 鲜地黄中有 3种主要成分,分别为水苏糖 (11%～15 %)、蔗糖 (0.30 %～ 0.92 %)和梓醇 (0.2 7%～ 0.88%)。经过加工炮制,不同阶段的 HPL C色谱图发生了显著变化。烘焙 1d后出现一个显著的单糖峰 (保留时间为 10.2 min,推定为半乳糖),生地黄中该峰更加显著,同时出现了棉子糖的色谱峰。熟地黄中,果糖和葡萄糖的色谱峰十分显著。结论 根据 HPL C色谱图的变化,认为在烘焙阶段,鲜地黄中水苏糖发生了脱半乳糖反应,而在炮制熟地黄时,由于蒸制又发生了脱果糖反应。地黄加工炮制的主要目的之一可能在于使水苏糖降解,减轻胀气副作用。

Object To investigate the saccharide changes of Radix Rehmanniae when being processed. Methods The fresh roots were torrefied at 65 ℃ and sampled at 0,1, and 6 d. The samples and 4 h steamed slices of those dried roots were extracted with hot water respectively. The extracts were subjected to HPLC analysis, Sugar pak 1 column at 80 ℃,with water as the mobile phase at 0 7 mL/min and detected by RID. Results There are three principal components in the fresh roots, i.e. stachyose (11%-15%), sucrose (0 30%-0 92%), and catalpol (0 27%-0 88%). In the processing of the fresh roots, the HPLC chromatorams of the extracts differed to each other remarkbly. On the chromatogram of roots torrefied for 1 d, one distinct monosaccharide peak displayed at 10 2 min, which is likely to be galactose, and it become prominent in the dried roots together with raffinose. In steamed ones, the peaks of fructose and glucose became outstanding. Conclusion According to the HPLC chromatograms, the degalacto sylation of stachyose may take place during torrifying, while defructosylation during steaming. One of the principal purposes of the processing may be for stachyose degradation for its flatulence causing character.

国家自然科学基金重点资助课题(39930220)