摘要
目的:比较不同紫菀饮片中紫菀酮的含量。方法:以紫菀酮为指标,建立了HPLC法的测定条件,并对生紫菀、蒸紫菀、炒紫菀、蜜紫菀、醋紫菀、酒紫菀中该成分的含量进行了测定。结果:紫菀酮的含量大小依次为生紫菀>炒紫菀>蒸紫菀>醋紫菀>酒紫菀>蜜紫菀;以纯紫菀计,不同紫菀饮片中紫菀酮的含量大小依次为蜜紫菀>炒紫菀>生紫菀>醋紫菀>酒紫菀>蒸紫菀。结论:紫菀经过不同方法炮制所得各种紫菀饮片中紫菀酮的含量均较生品低;但以纯紫菀计,紫菀蜜炙后紫菀酮的含量升高。
Objective：To compare the contents of shionone in different slices of prepared Radix Asteris （RA）. Methods： HPLC was used to determine the contents of shionone in different slices of prepared RA, including dried RA, steaming RA, stirfrying BA, stir-frying RA with honey, vinegar or wine. Results：The order of shionone content in different slices of prepared RA is： dried RA〉stir-frying RA〉steaming RA〉stir-frying RA with vinegar〉stir-frying RA with wine〉stir-frying RA with honey. Regarding pure RA, the eantent order is stir-frying RA with honey〉stir-frying RA〉dried RA〉stir-frying RA with vinegar〉stir-frying RA with wine〉steaming RA. Conclusion：The contents of shionone in different slices of prepared RA are less than that in dried RA, but regarding pure RA, the content of shionone in stir-frying RA with honey is higher.
出处
《上海中医药大学学报》
CAS
2006年第2期59-61,共3页
Academic Journal of Shanghai University of Traditional Chinese Medicine
基金
国家"十五"专项科研基金资助项目(2001BA701A55-43)
关键词
紫菀饮片
紫菀酮
HPLC法
Slices of prepared Radix Asteris
shionone
HPLC
