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目的:采用8种不同炮制方法对人参花进行处理,比较其人参皂苷含量、黄酮、多糖的含量。方法:运用紫外可见分光光度法对人参花生药学、炮制前后基础成分含量进行测定。结果:不同炮制方法会对人参花总皂苷、黄酮、多糖含量带来不同影响:100℃、3h,人参花中的总皂苷含量达到最高;120℃、3h,人参花中的黄酮含量达到最高;120℃、1.5h,人参花中的多糖含量达到最高。结论:要提高人参花基础成分,可根据需要采取相应的炮制方法。
Objective: Eight kinds of processing methods were used to deal with ginseng flowers, and to compare the content of ginsenosides, flavonoids and polysaccharides. Methods: The contents of basic components of ginseng peanut before and after processing were determined by UV-Vis spectrophotometry. Results: Different processing methods had different effects on the contents of total saponins, flavonoids and polysaccharides in ginseng: 100 ℃, 3h, the total saponin content of ginseng flowers reached the highest; the flavone content of ginseng flowers reached the highest at 120 ℃ for 3h; 120 ℃, 1.5h, ginseng flower polysaccharide content reached the highest. Conclusion: To improve the basic components of ginseng flower, according to the need to take appropriate processing methods.