摘要
目的:比较不同炮制方法对葛根中总黄酮及葛根素含量的影响。方法:采用乙醇回流及薄层层析,应用紫外分光光度法检测总黄酮及葛根素含量。结果:总黄酮及葛根素含量,麸煨品高于麸烘品和生葛根。结论:总黄酮及葛根素含量以麸煨法为好。
Objective： To Compare the different processing methods in influence of the content of total flavanone and puerarin in Pueraria. Methods： Used the ethyl alcohol backflow and TLC, applied the uhraviolet spectrophotometrie method to examine the content of total flavanone and puerarin. Results： The content of total flavanone and puerarin, The wheat bran simmers the law was to be higher than the wheat bran roasting law in Pueraria. Conclusion： The wheat bran method is better than others on content of total flavanone and puerarin.
出处
《中国医药导报》
CAS
2011年第1期64-66,共3页
China Medical Herald
关键词
葛根
炮制方法
紫外分光光度法
总黄酮
葛根素
Pueraria
Processing methods
Ultraviolet spectrophotometric
Total flavonoids
Puerarin
作者简介
通讯作者
