传统及趁鲜加工工艺对何首乌饮片质量的影响

目的 以二苯乙烯苷及结合蒽醌含量为测定指标，比较传统和趁鲜加工工艺对何首乌饮片质量的影响。方法 采用高效液相色谱法对传统及趁鲜加工所得何首乌饮片中二苯乙烯苷及结合蒽醌的含量进行测定。结果 趁鲜加工制得的饮片中二苯乙烯苷及结合蒽醌的含量均高于传统加工所得饮片，且趁鲜工艺节约时间。结论 趁鲜加工工艺省时省力，所制得饮片质量较好，可以用于工业化生产。

Influence of Traditional and Fresh Processing Techniques on Quality of Polygonum multiflorum Decoction Pieces

Objective To comparatively analyze the influence of traditional and fresh processing techniques on the quality of Polygonum multiflorum decoction pieces using the content of stilbene glucoside and combined anthraquinone as the index. Methods High-performance liquid chromatography was used to measure the content of stilbene glucoside and combined anthraquinone in Polygonum multiflorum decoction pieces prepared by traditional or fresh processing technique. Results Polygonum multiflorum decoction pieces prepared by fresh processing technique had a higher content of stilbene glucoside and combined anthraquinone than that prepared by traditional processing technique. Fresh processing technique had a shorter processing time than traditional processing technique. Conclusion The fresh processing technique saves time and effort, yields the decoction pieces of improved quality, and thus can be used in industrial production.