目的 对蒙古黄芪原药材、生饮片及其炮制品进行质量差异性研究。方法 选取道地蒙古黄芪的药用部位根,制备成生饮片及炮制品,进行炮制前后黄芪甲苷、毛蕊异黄酮苷、芒柄花素、总多糖、总黄酮和总皂苷量的比较研究,分析质量差异性原因。结果 成分量由高到低分别为黄芪甲苷:原药材 > 生饮片 > 蜜炙品 > 酒炙品 > 盐炙品 > 炒制品;毛蕊异黄酮苷、芒柄花素和总多糖:原药材 > 生饮片 > 酒炙品 > 盐炙品 > 蜜炙品 > 炒制品;总黄酮:原药材 > 酒炙品 > 生饮片 > 盐炙品 > 蜜炙品 > 炒制品;总皂苷:原药材 > 蜜炙品 > 生饮片 > 酒炙品 > 盐炙品 > 炒制品。结论 温度和辅料保护可能是影响蒙古黄芪原药材、生饮片及其炮制品质量差异的主要因素。

Objective To study the quality differences of medical material, raw decoction pieces, and processed products of Astragalus membranaceus var. mongholicus. Methods The raw decoction pieces and processed products were obtained from genuine medicinal materials of A. membranaceus var. mongholicus. The reasons for the quality differences were analyzed by comparing the contents of astragaloside IV, calycosin-7-O-β-D-glucopyranoside, formononetin, total polysaccharides, saponins, and flavones. Results With content analysis, the sequence was found as follows: astragaloside IV (medical material > raw decoction piece > honey-fried piece > alcohol-fried piece > salt-fried piece > fried piece); calycosin-7-O-β-D-glucopyranoside, formononetin, and total polysaccharides (medical material > raw decoction pieces > alcohol-fried piece > salt-fried piece > honey-fried piece > fried piece), total flavones (medical material > alcohol-fried piece > raw decoction pieces > salt-fried piece > honey-fried piece > fried piece), total saponins (medical material > honey-fried piece > raw decoction pieces > alcohol-fried piece > salt-fried piece > fried piece). Conclusion The temperature and supplementary material may play the main roles for quality differences of A. membranaceus var. mongholicus.

国家科技支撑计划子课题:蒙古黄芪药材及饮片商业标准研究(2011BAI07B01)