特产研究2024，Vol.46Issue(3)：144-147,4.DOI:10.16720/j.cnki.tcyj.2023.105
不同炮制方法对桔梗皂苷D含量的影响
Effects of Different Processing Methods on the Content of Platycodon Platycodon D
摘要
Abstract
The purpose of this study was to compare the effects of different processing methods on the content of platycodin D.The content of platycodin D in fresh Platycodon grandiflorum and Platycodon grandiflorum decoction pieces processed by different processing methods was determined by HPLC-ELSD.The results showed that after processing Platycodon grandiflorum decoction pieces with different process-ing methods,the content of platycodin D was ginger juice＞wine＞raw＞lily＞rice swill＞honey＞vinegar＞stir fry.After processing fresh Platycodon grandiflorum with different processing methods,the content of platycodin D was vinegar＞wine＞raw＞ginger juice＞honey＞stir-frying＞lily＞rice swill.Different processing methods have an effect on the content of platycodin D.In the processing process,different concentrations of excipients also have an effect on the content of platycodin D.关键词
桔梗/炮制/桔梗皂苷D/HPLC-ELSDKey words
Platycodon grandiflorum/processing/platycodin D/HPLC-ELSD分类
农业科技引用本文复制引用
赵姝婷,汤淼淼,郑晓霞,侯微..不同炮制方法对桔梗皂苷D含量的影响[J].特产研究,2024,46(3):144-147,4.基金项目
吉林省科技发展计划项目(20210204059YY) （20210204059YY）
