摘要
目的:测定巴戟天各炮制品中蒽醌的含量。方法:采用分光光度法测定。结果:巴戟天不同炮制品中蒽醌含量与生品比较有较大差异,生巴戟天、巴戟肉、盐蒸巴戟天、盐炙巴戟天、制巴戟天中总蒽醌的平均含量分别为1.1350mg/g、1.3450mg/g、1.0925mg/g、0.7025mg/g、1.5775mg/g;游离蒽醌的平均含量分别为0.2255mg/g、0.6675mg/g、0.3875mg/g、0.1818mg/g、1.4525mg/g。结论:巴戟天炮制前后蒽醌的含量发生改变,且不同炮制方法的影响亦不同。
Objective： To determine the processed products of Morinda officinalis in the content of anthraquinone; Methods： Speetrophotometry;Resuhs： The different processed products of Morinda officinalis in Health anthraquinone con- tent and a greater difference in comparison goods, raw Morinda officinalis, Morinda officinalis meat, salt, steamed Morinda offieinalis,Morinda officinalis Sunbum Salt, Morinda officinalis total system Anthraquinone The average concentration of 1. 1350mg/g, 1. 3450mg/g, 1. 0925mg/g,0. 7025 mg/g, 1. 5775mg/g; free anthraquinones were the average levels of 0. 2255 mg / g,0. 6675 mg / g, 0.3875 mg / g, 0.1818 mg / g, 1.4525 mg / g; Conclusion ： Morinda officinalis concocted anthraquinone content before and after the change, and the impact of different processing methods are also different.
出处
《实用中医药杂志》
2009年第12期840-841,共2页
Journal of Practical Traditional Chinese Medicine
关键词
巴戟天
炮制
分光光度法
蒽醌
含量测定
Morinda officinalis
processed products
Spectrophotometry
anthraquinone
