摘要
目的:比较牛蒡子饮片与粉末在煎煮过程中牛蒡苷含量的变化。方法:采用HPLC法,测定牛蒡子饮片和粉末在不同煎煮时间煎液中牛蒡苷含量。结果:从2～60min煎煮过程中,不同时间点牛蒡子粉末煎液中的牛蒡苷含量及煎出率均高于牛蒡子饮片煎液,均有极显著性差异(P<0.01)。结论:从化学成分层次,验证了中药煮散省材省时之优点,为中药传统饮片应用形式的创新提供了新思路。
Objective: To compare the content of arctiin changes between decoction pieces of Fructus arctii and Fructus arctii powder in the process of decoction. Methods: The HPLC method was used for the determination of the content of arctiin changes in decoction of Fructus arctii and Fructus arctii powder at various decoction time. Results: The content of arctiin and decocted ratio in Fructus arctii powder are both greatly more than in decoction pieces of Fructus arctii within 60 minutes, and it had significant difference (P<0.01). Conclusion: Chinese medicine decoction made from powder can save material and decoction time were proved, which provides application form of traditional Chinese medicine with innovative ideas.
出处
《中药与临床》
2012年第1期15-17,共3页
Pharmacy and Clinics of Chinese Materia Medica
关键词
牛蒡子饮片
牛蒡子粉末
牛蒡苷
hplc
中药煮散
Decoction pieces of Fructus arctii
Fructus arctii powder
arctiin
HPLC
Chinese medicine decoction made from powder
作者简介
毛茜(1987-),女,中药药剂学专业在读硕士研究生,从事中药制剂新技术新方法研究Email:12724591@qq.com;傅超美(1961-),男,教授,博导,主要从事中药新制剂、新剂型和新技术方向研究Email:chaomeifu@126.com;
