摘要
目的:研究不同加工方法对全蝎药材质量的影响,为确定合理的加工方法提供理论依据。方法:分别用清水煮制、盐水煮制两种《中国药典》规定的加工方法对全蝎进行加工,观察比较其外观性状、醇浸出物含量、氨基酸含量及镇痛药效差异等指标,依据上述指标对两种加工方法进行综合评价。结果:两法制得全蝎外观性状稍有差异;盐水煮制全蝎醇浸出物含量高,清水煮制全蝎醇浸出物含量低;清水煮制全蝎总氨基酸含量高;清水煮制全蝎的镇痛药效指标在数值上优于盐水煮制全蝎。结论:以总氨基酸含量和镇痛药效为评价指标时,进行全蝎加工宜采取清水煮制。
Objective： To study the effect of different processing methods on the Buthus martensii Karsch qualitaty, and determine the advisable processing method. Methods： To process the Buthus martensii Karsch with two pharmacopeial methods of clear water cooking and salt water cooking. To observe and contrast the appearance, the extractum content, the amino acid content, and the analgesia potency. Results： The appearance was slightly different, the alcohol extractum content of Buthus martensii Karsch for salt water cooking was higher than clear water cooking. The total amino acid content for clear water cooking was higher than salt water cooking. The analgesia potency of Buthus martensii Karsch for clear water cooking was better than salt water cooking. Conclusion： The processing method of the Buthus martensii Karsch is fit to be cooked by clear water.
出处
《中国医药导报》
CAS
2009年第16期71-73,共3页
China Medical Herald
关键词
全蝎
氨基酸
药理作用
对比研究
Buthus martensii Karsch
Amino acid
Pharmacological
Comparative study
