黄精酒蒸前后化学成分、炮制工艺及药理作用研究进展

被引:5
|
作者
雍晋
王迎香
唐爽
彭腾
龙飞
陈胡兰
机构
[1] 成都中医药大学药学院西南特色中药资源国家重点实验室
关键词
黄精; 酒蒸; 炮制工艺; 化学成分; 药理作用;
D O I
暂无
中图分类号
R284 [中药化学]; R285 [中药药理学];
学科分类号
摘要
目的:综述黄精酒蒸前后化学成分、炮制工艺及药理作用研究进展,为酒黄精的进一步研究提供方向。方法:通过阅读近10年大量学者研究,主要对黄精酒蒸前后的化学成分与药理作用进行归纳论述,并整理了相关炮制工艺、化学成分和药理研究。结果:发现黄精酒蒸处理以后相应化学成分发生了改变,主要集中在黄精多糖、薯蓣皂苷、氨基酸、5-HMF等化学成分,药理作用方面酒黄精增强免疫力、抗氧化能力明显增加。结论:建议酒黄精质量评价应全面考虑多成分指标,提出选择炮制工艺时控制好润制时间、蒸制时间、干燥温度、蒸制方式等关键因素。增加黑色素物质基础与功效的相关性研究,加强炮制前后多糖结构表征的比较研究,为酒制黄精的炮制机理提供科学依据。
引用
收藏
页码:97 / 103
页数:7
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