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目的:研究多花黄精、黄精和滇黄精炮制前后小分子糖组成及含量变化。方法:3个品种黄精采用酒蒸制不同时间;HPLC-ELSD法检测小分子糖种类及含量,色谱柱为BIO-RAD Aminex HPX-87C(7.8 mm×300 mm,9μm),流动相水,流速0.4 mL.min-1,柱温78℃,蒸发光散射检测器温度为105℃,载气流量2.5 mL.min-1。结果:3个品种黄精生品中检测到的小分子糖都为蔗糖和果糖,酒蒸8 h或16 h后,分别又检测到葡萄糖;3种糖含量随炮制时间的延长而增加,然后在不同时间点又呈降低趋势;2种还原糖葡萄糖和果糖之和、以及小分子糖总量都在炮制16 h达到最高,为生品的4～27倍。结论:3个品种黄精中小分子糖的组成和含量随炮制时间发生变化。
Objective: To study the composition and content of small molecular sugars before and after the production of Polygonatum, Polygonatum and Polygonatum. Methods: Three varieties of Polygonatum were distilled by steam for different time. The types and contents of small molecule sugar were determined by HPLC-ELSD. The mobile phase consisted of BIO-RAD Aminex HPX-87C (7.8 mm × 300 mm, 9 μm) 0.4 mL.min-1, column temperature 78 ℃, evaporative light scattering detector temperature 105 ℃, carrier gas flow rate 2.5 mL.min-1. Results: The three small-molecule sugars were all sucrose and fructose. After 8 h or 16 h of steaming, glucose was detected again. The content of three kinds of sugars increased with the time prolonging, And decreased at different time points. The sum of glucose and fructose of two kinds of reducing sugars and the total amount of small molecule sugar all reached the highest at 16 h after processing, which was 4 to 27 times of the raw product. Conclusion: The composition and content of small molecule sugar of three cultivars of Polygonatum sibiricum changed with the time of processing.