摘要
目的 :探讨炮制对直序商陆毒性成分的影响。方法 :采用薄层扫描法测定直序商陆不同炮制饮片中商陆毒素的含量。结果 :清蒸品、醋煮品及醋炙品中商陆毒素的含量仅分别为原药材的16.73%、2 1.88%及 4 5.85%。结论
Objective:To explore the processing effects on toxic composition of phytolacca acinosa Roxb.Method:TLC was used detect the content of phytolacca toxic in different processing products of phytolacca acinosa Roxb.Result:Compared with the original drug,the content of phytolacca toxic in steamed phytolacca acinosa Roxb is 16.73%,the content of phytolacca toxic in vinegar boiled phytolacca acinosa Roxb is 21.88%,the content of phytolacca toxic of vinegar fired phytolacca acinosa Roxb is 45.95%.Conclusion:Steam processing and vinegar boil processing are the best methods for phytolacca acinosa Roxb.
出处
《安徽中医学院学报》
CAS
2000年第4期56-58,共3页
Journal of Anhui Traditional Chinese Medical College
关键词
直序商陆
中药炮制
中药毒性
商陆毒素
Phytolacca acinosa Roxb
Processing
Toxicity of Chinese medicinal herb
Phytolacca toxic
