摘要
目的 比较葛根芩连汤的几种配伍中甘草酸含量的差异。方法 以反相高效液相色谱法（RP-HPLC）测定葛根芩连汤不同配伍情况下的各处方中甘草酸的含量。结果 甘草单味药甘草酸煎煮出量为0.89％;其他配伍煎煮量为0.24％～0.59％。结论 单煎的甘草酸煎煮量较高,而与其他药味合煎后可显著降低甘草酸的煎煮量。
Objective To compare the differences in glycyrrhizic acid contents of Gegenqinlian decoctions (a traditional Chinese herbal preparation) prepared according to varied prescription, so as to establish a referential standard for controlling the acid level in such preparations. Methods Reverse phase-high performance liquid chromatography (RP-HPLC) was employed to determine the content of glycyrrhizic acid in different Gegenqinlian decoctions. Results Glycyrrhizic acid contents in the decoction of exclusive liquorice was 0.89%, and in Gegenqinlian decoctions composed of 2 or 3 ingredients, the acid contents varied from 0.24% to 0.59%. Conclusion The presence of the constituents in Gegenqinlian decoction such as radices puerarire, radices scutellariae and coptis may significantly reduce the release of glycyrrhizic acid content from within liquorice into the decoction.
出处
《第一军医大学学报》
CSCD
北大核心
2002年第7期650-651,共2页
Journal of First Military Medical University
基金
国家自然科学基金(39970886)
关键词
葛根芩连汤
甘草酸
RP-HPLC
含量测定
Gegenqinlian decoction
compatibility
glycyrrhizic acid
reverse phase-high performance liquid chromatography
