| 仲瑞雪,沈灵,刘艳艳,等.不同炮制方法对黄精草酸钙针晶形态及含量的影响研究[J].安徽医药,2024,28(9):1732-1736. |
| 不同炮制方法对黄精草酸钙针晶形态及含量的影响研究 |
| The morphology and content of calcium oxalate needle crystal with different polygonati rhizoma processing methods |
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| DOI：10.3969/j.issn.1009-6469.2024.09.009 |
| 中文关键词: 黄精属 工艺学，制药 炮制 草酸钙针晶 形态 含量 |
| 英文关键词: Polygonatum Technology, pharmaceutical Processing Needle crystal of calcium oxalate Form Content |
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| 中文摘要: |
| 目的研究黄精不同炮制品的草酸钙针晶形态差异以及测定不同炮制品的草酸钙含量。方法于 2021年 7月至 2022年 8月，利用显微镜观察净制、清蒸、酒蒸、酒炖、黑豆制等 5个生黄精的炮制品中草酸钙针晶形态，采用高效液相色谱法测定草酸钙的含量。结果不同黄精炮制品的草酸钙针晶呈束状，离散、碎裂程度不同；炮制后，清蒸黄精的草酸钙针晶所受破坏程度最小，酒蒸黄精的最大。草酸钙含量:酒蒸黄精 1.95%>酒炖黄精 1.70%>黑豆制黄精 1.56%>清蒸黄精 0.99%>生黄精 0.83%。结论与生品相比，不同炮制方法均对黄精草酸钙针晶有一定破坏，但破坏程度不同；酒蒸黄精的草酸钙含量在四种黄精炮制品中最高，清蒸黄精最低。 |
| 英文摘要: |
| Objective To study the morphology of calcium oxalate needle crystal and to determine the content of calcium oxalate indifferent processed products of Polygonati Rhizoma.Methods Raw Polygonati Rhizoma was categorized into five kinds of processedproducts, respectively, purified, steamed, steamed with yellow wine, stewed with yellow wine, and prepared with black bean. The needlecrystal morphology of calcium oxalate in different processed products was observed by electron microscopy, and the content of calciumoxalate was detected by high-performance liquid chromatography. The study began in July 2021 and ended in August 2022. Results The needle crystals of calcium oxalate in different processed products were in bundles, with different degrees of dispersion and fragmen-tation. After processing, the damage degree of calcium oxalate needle crystal in steamed products was the smallest, while steamed prod-uct prepared with yellow rice wine was the largest. Calcium oxalate content of processed products were as follows: products steamedwith yellow wine (1.95%) > products stewed with yellow wine (1.70%) > products prepared with black bean (1.56%) > steamed products(0.99%) > purified products (0.83%).Conclusions Compared with the raw products, different processing methods can partly destroythe needle crystal of calcium oxalate, but the damage degrees are different. The content of calcium oxalate in steamed product is thelowest and that in steamed products with yellow wine is the highest among four processed Polygonati Rhizoma. |
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