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目的:研究不同加工方法对肉苁蓉饮片苯乙醇苷类成分的影响。方法:以紫外分光光度法测定苯乙醇总苷含量,高效液相色谱法测定松果菊苷和麦角甾苷的含量,分别考察了饮片厚度、干燥方法和干燥时间以及抑酶方法对肉苁蓉饮片中苯乙醇苷含量的影响。结果:饮片厚度0.5～1.0cm,以90～100℃烘干或日光曝晒快速干燥,常压蒸汽或微波加热抑酶等方法加工的饮片总苷、松果菊苷和麦角甾苷的含量较高。结论:饮片厚度、干燥方法、干燥时间以及不同的抑酶方法均可影响苯乙醇苷类成分的含量,饮片炮制应以快速处理为佳。
Objective: To study the effects of different processing methods on phenylethanoid glycosides in Cistanche deserticola. Methods: The content of phenethyl alcohol was determined by UV spectrophotometry. The content of echinacoside and acteoside was determined by high performance liquid chromatography. The effects of thickness, drying method, drying time, Phenylethanoid glycosides content. Results: The content of total glycosides, echinacoside and acteoside in Pieces processed by the method of drying at 90 ~ 100 ℃ or sunlight drying, atmospheric steam or microwave heating, . Conclusion: Pieces thickness, drying method, drying time and different methods of inhibiting enzyme can affect the content of phenylethanoid glycosides. The processing of the pieces should be treated quickly.