摘要
目的:比较不同软化方法对白芍饮片质量的影响。方法:采用热浸法测定蒸法、煮法、闷润法、浸泡、减压冷浸法5种软化方法制得的白芍饮片中浸出物含量;采用HPLC测定各饮片中芍药苷和芍药内酯苷的含量。结果:各饮片中水溶性浸出物含量大小顺序为蒸法>闷润法>减压冷浸法>煮法>浸泡法;醇溶性浸出物、芍药苷及芍药内酯苷的含量大小为闷润法>蒸法>煮法>减压冷浸法>浸泡法。结论:闷润法及蒸法软化白芍药材质量优于其他加工方法。
Objective： To contrast effect of different softening methods on quality of Paeonia lactiflora pieces. Method： Thermal immersion method was adopt to determine the content of extract from P. lactiflora pieces, which were prepared by steaming, boiling, moistening, immersion and decompression cold immersion method ; The contents of paeoniflorin and albiflorin were determined by HPLC. Result： The order of water-soluble extract content was steaming 〉 moistening 〉 decompression cold immersion 〉 boiling 〉 immersion method ; Contents of alcohol-soluble extract, paeoniflorin and albiflorin were in order of moistening 〉 steaming 〉 boiling 〉 immersion 〉 decompression cold immersion method. Conclusion ： Moistening and steaming method were better than others softening methods for P. lactiflora.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第3期20-22,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
中医药行业科研专项(201007010)
河南中医学院博士基金项目(BSJJ2010-06)
大学生创新学习项目(CXXM[2011]01)
关键词
白芍
炮制
软化方法
Paeonia lactiflora
processing
softening method
