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目的:优化四逆汤最佳煎煮工艺,提高四逆汤中有效成分的煎出率。方法:通过单因素试验,采用RP-HPLC法以苯甲酰新乌头原碱、甘草苷、甘草酸和6-姜酚的含量及浸膏重量为指标,分别考察浸泡时间、煎煮时间、加水倍量、煎煮次数对汤剂质量的影响,并在此基础上设计L9(34)正交试验,研究四逆汤临床煎煮的最佳工艺。结果:四逆汤最佳煎煮工艺为:浸泡时间为60min,煎煮时间为60min,加水倍量为10倍,煎煮2次。结论:采用正交设计法对四逆汤最佳煎煮工艺的优化合理可行,为提高汤剂质量与临床疗效提供了实验基础。
Objective: To optimize the decoction process of Sini decoction and to increase the decocting rate of active ingredients in Sini decoction. Methods: The contents of benzoyl aconitine, glycyrrhizin, glycyrrhizic acid and 6-gingerol and the weight of extract were determined by single factor test and RP-HPLC method. The soaking time, boiling time, The times of adding water, decocting times on the quality of decoctions, and on this basis, design L9 (34) orthogonal test to study the best clinical decoction Sini Decoction. Results: Sini decoction of the best decoction process: soaking time of 60min, boiling time of 60min, water times 10 times, boiling 2 times. Conclusion: The optimum design of Sini Decoction decoction is reasonable and feasible by orthogonal design, which provides experimental basis for improving decoction quality and clinical curative effect.