摘要
用HPLC法分析了芫花各种炮制品中芫花素的含量变化。结果表明:芫花经不同方法炮制后芫花素的含量均有所降低,以醋炙降低最少。并对各大区芫花饮片的芫花素含量进行了定量分析,为制订芫花饮片的质量标准提供了实验依据。
The contents of genkwanin in differently processed samples of Flos Genkwa have been analyzed by HPLC. The result shows that the contents in all these samples are decreased, the least decreased being the one processed with vinegar. The contents of genkwanin in samples of Flos Genkwa from the main habitats of china have also been analyzed by HPLC. Experimental criteria are provided for the quality control of Flos Genkwa
出处
《中国中药杂志》
CAS
CSCD
北大核心
1996年第12期728-729,共2页
China Journal of Chinese Materia Medica
基金
国家自然科学基金 No.39170915
关键词
芫花
芫花素
HPLC
炮制
Flos Genkwa
genkwanin
HPLC
processing
