摘要
目的:探讨熟地黄炮制的最佳蒸制次数。方法:对熟地黄按传统黄酒蒸制法进行九蒸九晒,对每次蒸制后的多糖、氨基酸进行研究,根据研究结果确定熟地黄最佳蒸制次数。结果:蒸制次数为1～3次,多糖、氨基酸等成分含量在逐渐升高;第3次和第4次多糖、氨基酸等成分含量为高峰;蒸制次数为5～9次,多糖、氨基酸等成分含量呈逐渐下降趋势。结论:黄酒蒸制熟地黄以蒸制3～4次为宜,九蒸九晒反而为不科学之举。
Objective：Analyze the polysaccharide.Methods：Amino acids of Shudihuang after steaming with yellow wine for the nine evaporation nine sun according to the traditional method,so that we can determine the best frequency of steam processing.Determine the best frequency of steam processing based on the content of polysaccharide and amino acids.Results：Both the content of polysaccharide and amino acids are increased gradually for 1 to 3 times and reach peak time at third and fourth time.But it is gradually declined for 5 to 9 times.Conclusion：Steaming with yellow wine for 3~4 times is advisable compared with nine evaporation nine sun.
出处
《中医学报》
CAS
2012年第7期865-866,共2页
Acta Chinese Medicine
关键词
熟地黄
多糖
氨基酸
九蒸九晒
黄酒蒸制法
Shudihuang
polysaccharide
amino acids
nine evaporation nine sun
steaming with yellow wine
作者简介
高涌（1970-），男，河南罗山人，大学本科，主管药师，从事中药研究工作。Email：gswanghongyan@163．com；Tel：13837633583
