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目的 :黄芪有多种传统的炮制方法 ,研究各种炮制方法对黄芪浸出效果的影响状况 ,提高有效成分的提取。方法 :用醋炙、酒炙、盐炙、蜜炙、炒炙方法对黄芪进行炮制后 ,测定其水溶性浸出物含量。结果 :醋炙、酒炙、盐炙、蜜炙后 ,黄芪水溶性浸出物含量均明显增高 ,其中蜜炙黄芪水溶性浸出物含量最高 ,而炒黄芪最低。结论 :蜜炙黄芪水溶性浸出物含量最高
Purpose : There are various traditional methods for the preparation of Astragalus membranaceus. The effects of various processing methods on the leaching effect of Astragalus membranaceus were studied, and the extraction of effective ingredients was improved. Method :After using the methods of vinegar vinegar,wine mash,salt ridge,candied fruit and fried quail, the content of water soluble extract was determined. Results: The content of water-soluble extracts of Astragalus membranaceus was significantly increased after vinegar vinegar, wine mash, salt wolfberry and candied fruit, and the content of water-soluble extracts of Astragalus membranaceus was the highest, while that of fried radix was lowest. Conclusion : The highest content of water-soluble extracts of Astragalus membranaceus