文章摘要
| .葛根、粉葛炮制前后多糖和微量元素含量研究[J].江西中医药大学学报,2024,36(2):74-80. |
| 葛根、粉葛炮制前后多糖和微量元素含量研究 |
| Study on the Contents of Polysaccharide and Trace Elements in Puerariae Lobatae and Puerariae Thomsonii before and after Processing |
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| DOI：10.20140/j.2095-7785.2024.02.20 |
| 中文关键词: 葛根；粉葛；炮制；多糖；微量元素 |
| 英文关键词: Puerariae Lobatae (Wild). Ohwi; Puerariae Thomsonii Benth.; Processing; Polysaccharide; Trace Element |
| 基金项目:国家重点研发计划项目（2017YFC1702903，2017YFC1702904） |
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| 中文摘要: |
| 目的：探讨不同的切制规格及炮制方法对葛根、粉葛所含多糖、微量元素含量的影响。方法：利用 UV 以及 ICP-MS
检测方法，对葛的不同品种（葛根、粉葛）、不同规格（片、丁）、不同炮制方法（煨制、醋制）中所含多糖和微量元素含量
进行测定。结果：多糖类含量粉葛远高于葛根；丁块型葛基本高于片型葛；葛根丁经过煨制、醋制后没有显著变化，葛根片
煨制提高、醋制降低，粉葛丁经过煨制、醋制后提高，粉葛片经煨制、醋制后降低。微量元素含量，葛根中 Fe、Cu、Zn、Mg、K、
Mn 含量均高于粉葛，但 Ca 含量明显低于粉葛；Fe 的含量均是片大于丁，Zn、Ca 含量则是丁大于片；葛根丁中微量元素含
量经过煨制后变化较大、醋制变化较小，葛根片中 Fe、Cu、Zn、Mg、Mn 含量煨制降低、醋制提高，粉葛丁中 Fe、Zn、Mg、K、
Ca 含量经过煨制、醋制后降低，粉葛片中 Fe、Zn、Ca 含量经过煨制、醋制后降低。结论：葛根、粉葛不同的切制规格及炮
制方法对其多糖和微量元素含量均可产生不同程度的影响，而该变化可为进一步深入探讨葛的炮制作用机理提供参考依据 |
| 英文摘要: |
| Objective: To investigate the effects of different cutting specifications and processing methods on the polysaccharide and trace
element contents of Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth. Methods: UV and ICP-MS were used to determine
the contents of polysaccharides and trace elements in different varieties that is Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii
Benth., different specifications that is slice and cube specifications, and different processing methods that is wei-processing and adding
vinegar-processing. Results: Comparing the polysaccharide content, Pueraria thomsonii Benth. was much higher than Pueraria lobata
(Willd.) Ohwi and cube was basically higher than slice kudzu. Pueraria lobata (Willd.) Ohwi cube went by wei-processing and adding
vinegar-processing its polysaccharide content were not significantly changed, meanwhile Pueraria thomsonii Benth. slice went by weiprocessing could improve its polysaccharide content but went by adding vinegar-processing could decrease its polysaccharide content. At
the same time Pueraria thomsonii Benth. cube went by wei-processing and adding vinegar-processing could improve its polysaccharide
content but Pueraria thomsonii Benth. slice went by wei-processing and adding vinegar-processing could decrease its polysaccharide
content. Comparing the trace element contents, Fe, Cu, Zn, Mg, K, Mn contents in Pueraria lobata (Willd.) Ohwi were higher than Pueraria
thomsonii Benth., but Ca contents were significantly lower than Pueraria thomsonii Benth. In the meantime, Fe contents of slice were all
higer than cube specification, and Zn, Ca contents were greater in cube than in slices specification. The trace element contents in Pueraria
lobata (Willd.) Ohwi changed more after wei-processing and less after adding vinegar-processing, Fe, Cu, Zn, Mg, Mn contents in Pueraria
lobata (Willd.) Ohwi slice decreased after wei-processing and increased after adding vinegar-processing. Last but not least, Fe, Zn, Mg,K, Ca contents in Pueraria thomsonii Benth. cube could decrease after wei-processing and adding vinegar-processing, and Fe, Zn, Ca
content in Pueraria thomsonii Benth. slice also decreased after wei-processing and adding vinegar-processing. Conclusions: The different
cutting specifications and processing methods of Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth. can have different degrees
of influence on their polysaccharide and trace element contents, and these changes can provide a reference basis for further in-depth
exploration of the principle of the kudzu. |
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