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目的:通过比较薄荷、徐长卿、肉桂、丁香、牡丹皮5种含挥发性成分饮片在不同煎药时间点、使用3种不同煎药方式(传统砂锅后下、中药煎药机后下及中药煎药机正常煎煮)时汤液中的挥发性成分煎出量大小,明确使用中药煎药机煎煮含挥发性成分饮片的煎药方法。方法:利用HPLC-GC测定汤液中挥发性成分含量,使用SPSS 13.0统计软件分析不同煎药方式下挥发性成分煎出量的差异性。结果:汤液中挥发性成分的含量中药煎药机大于传统煎药工具,存在极显著差异(P<0.01);中药煎药机后下与正常煎煮2种煎药方法对挥发性成分含量影响不显著(P>0.05)。结论:中药煎药机煎煮含挥发性成分饮片时可随复方其他饮片一起煎煮而不必采用“后下”方法;传统煎药方法煎煮此类饮片时“后下”是必要的、科学的。
Objective: By comparing mint, Xu Changqing, cinnamon, clove, Cortex Moutan five kinds of volatile components Pieces at different time points of the decoction, the use of three different methods of decoction (traditional casserole, Medicine normal decoction) when the volatile liquid soup decoction amount, the use of traditional Chinese medicine decoction machine decoction with volatile components Pieces decoction method. Methods: The content of volatile components in soup was determined by HPLC-GC. The differences of the amount of volatile components in different decoctions were analyzed by SPSS 13.0 software. Results: The content of volatile components in soup was significantly higher than that of traditional decoction tools (P <0.01). The content of volatile components The effect was insignificant (P> 0.05). Conclusion: Chinese medicine decoction machine decoction with volatile components Pieces can be decocted with other prescription Pieces without having to use “after the next ” method; traditional decoction method decoction of such Pieces “after the next ” is Necessary, scientific.