摘要
应用HPLC法,对不同切制工艺的饮片黄芩进行黄芩甙和黄芩甙元的含量测定,并作酶解前后的对比,以观察酶的活力,检测杀酶保甙的效果,进而优选黄芩的切制工艺。
The content of baicalin and baicalein in the prepared pieces of Radix Scutellariae pro- cessed by different methods was determined by HPLC. The enzyme activity and the effect of killing enzyme to retain glycoside were also investigated on the basis of comparison of their content before and after enzymolysis. Meanwhile, the optimum process of preparing Radix Scutellariae was made.
出处
《中成药》
CAS
CSCD
北大核心
1993年第11期20-21,共2页
Chinese Traditional Patent Medicine
关键词
黄芩
切制
黄苓甙
黄芩甙元
the prepared pieces of Radix Scutellariae
HPLC
baicalin
baicalein
