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目的探讨不同炮制方法对木香炮制品的影响。方法通过HPLC法测定6种炮制方法(纸煨、滑石粉煨、麦麸煨、清炒、麦麸炒、酒制)的木香中有效成分,以木香烃内酯、去氢木香内酯的含量为评价指标,比较不同炮制方法对木香中有效成分的影响。结果炮制品与生品比较,各指标性成分都有所降低。结论不同炮制方法制得的木香炮制品在有效成分含量上有一定差异,可为木香炮制品的质量控制提供依据。
Objective To explore the influence of different processing methods on the wood products. Methods The active ingredients in the wood of six kinds of processing methods (paper simmer, simmering with steatite, simmering wheat bran, frying, wheat bran frying, wine making) were determined by HPLC. Ester content as an evaluation index, compare the different processing methods on the effective components of the woody. Results processed products and raw materials compared to the various indicators of the ingredients have been reduced. Conclusions The wood-based products with different processing methods have some differences in the effective components, which can provide the basis for the quality control of the wood products.