Effects of different drying methods on the contents of triterpenes and pachymic acid of Poria cocos

doi:10.14088/j.cnki.issn0439-8114.2024.01.027

Abstract

Abstract: The fresh Poria cocos were dried by different drying methods （natural drying, drying at 60 ℃, drying at 80 ℃, drying at 105 ℃ and freeze drying）. The contents of triterpenes and pachymic acid of dried Poria cocos were determined, and the effects of different drying methods on the contents of triterpenes and pachymic acid were compared. The results showed that the contents of triterpenes and pachymic acid in Poria cocos were freeze drying > drying at 105 ℃ > drying at 80 ℃ > drying at 60 ℃ > natural drying. Under the freeze drying process, the triterpenes and pachymic acid contents of Poria cocos were up to 8.95% and 6.89%, respectively, and the triterpenoids and pachymic acid contents of natural drying Poria cocos were the lowest. The best drying method of Poria cocos was determined to provide reference for the selection of the post-processing technology of Poria cocos.

Key words: Poria cocos, drying method, triterpenes, pachymic acid, content determination

CLC Number:

R284.1

YU Zheng-yong, XU Yu-sheng, ZHAO Ning-dong, HUANG Zai-qiang, TAIN Ying-qiu, HU Zhan-yu, LI Jia-ping, GAO Ming-ju. Effects of different drying methods on the contents of triterpenes and pachymic acid of Poria cocos[J]. HUBEI AGRICULTURAL SCIENCES, 2024, 63(1): 148-152.

References

[1] 国家药典委员会.中华人民共和国药典(2020年版)[M].北京:中国医药科技出版社,2020.240-241.
[2] 马帅,周蓬.茯苓的研究进展[J].食品与药品,2015(3):219-223.
[3] 代礼润,郑星宇.茯苓功用浅谈[J].光明中医,2015,30(11):2452-2454.
[4] 秦劭晨,王爱梅,李若瑜,等.茯苓酸对TNF-α诱导SH-SY5Y细胞炎症氧化应激反应和凋亡的拮抗作用研究[J].中国中医药科技,2019,26(6):854-858.
[5] 李慧,黄帅,单连海,等.茯苓皮中三萜酸类成分的研究[J].华西药学杂志,2016,31(1):6-10.
[6] 游昕,熊大国,郭志斌,等.茯苓多种化学成分及药理作用的研究进展[J].安徽农业科学,2015,43(2):106-109.
[7] 方毅,许凤清,金传山,等.中药材茯苓炮制提取工艺研究进展[J].广州化工,2016,44(14):7-9.
[8] 钱琪. 茯苓类药材中茯苓三萜类化合物的药物代谢动力学研究[D].石家庄:河北医科大学,2017.
[9] 倪付勇,谢雪,温建辉,等.茯苓非多糖类化学成分的抗补体活性[J].中草药,2019,50(11):2529-2533.
[10] 刘淼,吴玉冰.药食同源植物茯苓的研究现状与展望[J].湖南中医药大学学报,2018,38(12):1476-1480.
[11] 岳美颖. 茯苓主要药理作用及临床应用[J].亚太传统医药,2016,12(7):68-69.
[12] 方毅,赵园园,刘永好,等.茯苓多糖提取工艺研究[J].中医学报,2017,32(4):602-605.
[13] 张文芳,陈丹红.茯苓中多糖含量的测定方法研究[J].福建轻纺,2015(5):35-39.
[14] 黄超,万鸣,陈树和,等. HPLC-ELSD法同时测定茯苓水溶性多糖中多种单糖[J].中国药师,2020,23(1):148-150.
[15] 陈蓉,张超,顾倩,等.柱前衍生-HPLC法同时测定不同产地茯苓中18种氨基酸含量[J].药物分析杂志,2017,37(2):297-303.
[16] 孙景,张霁,赵艳丽,等. ICP-MS法测定云南野生茯苓中矿质元素含量[J].食品科学,2016,37(14):68-73.
[17] 彭灿,余生兰,张静,等.HPLC同时测定茯苓中4种三萜酸的含量[J].中药材,2017,40(7):1643-1646.
[18] 田双双,刘晓谦,冯伟红,等.基于特征图谱和多成分含量测定的茯苓质量评价研究[J].中国中药杂志,2019,44(7):1371-1380.
[19] 王妍妍,施晓艳,张越,等.一测多评法测定不同产地茯苓中4种三萜类成分的含量[J].中草药,2018,49(20):4899-4904.
[20] 罗心遥,刘俊,李慧君,等.不同产地茯苓中总蛋白的含量差异比较[J].中国药房,2020,31(6):692-695.
[21] 田玉桥,尹火青,陈三春,等.不同生长期采收的茯苓品质比较研究[J].食品研究与开发,2019,40(5):12-16.