摘要
目的对生品桔梗、烘品桔梗及其传统的炮制品的桔梗总皂苷粗品含量进行比较。方法采用重量法进行测量。结果各种炮制品的桔梗总皂苷粗品含量均比生品高。尤其以蜜制的桔梗总皂苷粗品含量为最高。结论以浓度20%蜜制桔梗炮制品中桔梗总皂苷粗品含量为最高,是较为合理的炮制方法。
Objective The contents of total saponins are compared among differentlg rocessed products of Platycodon grandiflorum（PGF）. Methods By measuring the contents of total saponins among the different prepare processing products of PGF. Resuits The experimental data showed that the contents of total saponins of PGF with prepare processing were higher than the crude PGF, especially PGF stir-baked with sweet was the highest. Conclusion PGF stir-baked with 20% sweet is the richest in the contents of total sapeninswhich is a comparatively reasonable processingrnethad.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2006年第4期586-587,共2页
Lishizhen Medicine and Materia Medica Research
关键词
炮制
桔梗
总皂苷粗品
Prepare precessing
Platycodon grandiflorum
Total saponins
