摘要
目的:考察不同煎煮工艺对复方白芍汤质量的影响,并制定最佳煎煮工艺。方法:采用自动煎药机和传统煎煮该处方药材,并设置相同的影响因素,最后用高效液相色谱法分别对煮出的煎出液进行芍药苷含量测定;结果药材浸泡60min,煎煮30min(传统煮法);煎煮(传统煮法)2次,煎煮液中芍药苷的含量最高,含量为0.371mg/mL;且这个水平在机煮和传统煮法中均是芍药苷含量最高的。结论:传统煎煮法与机煮相比,传统煎煮法效率要高,药效要好.即在相同因素水平下每mL药液中芍药苷的含量比机煮要高。
Objective: To study the effect of boiling processes on the quality of Paeony compound decoction and to make the best boiling process.Methods: Automatic decoction machine and traditional decoction process were used to boil the prescription herbal medicines and the same factors were set.HPLC was used to determine the content of paeoniflorin in the decoction.Results: Medicinal materials were soaked for 60min and boiled twice for 30min in the traditional way.The boiled decoction has the highest content of paeoniflorin,0.371mg/ml.Based on the indicator,the decoction had the highest content of paeoniflorin both in the decoction made by the automatic decoction machines and traditional decoction process.Conclusion: By the comparison of the decoction made by the machine and the traditional process,the traditional process is of more efficiency and the decoction is more effective,even if on the same factor in the liquid of per ml,the paeoniflorin content in the decoction made by traditional process is higher than that made by the machine.
出处
《云南中医中药杂志》
2009年第8期53-54,共2页
Yunnan Journal of Traditional Chinese Medicine and Materia Medica
