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目的探讨土贝母适宜而科学的加工炮制方法。方法采用4种不同的炮制方法对土贝母进行加工,并在外观性状、折干率、含水量、乙醇出膏率、总皂苷含量、土贝母苷甲含量等方面进行了比较。结果煮制品与蒸制品在外观性状方面相似,在折干率、含水量、乙醇出膏率及总皂苷含量方面也处于较高水平;烘干品折干率相对较低,但乙醇出膏率、总皂苷含量及土贝母苷甲含量与煮制品、蒸制品相近或高出;阴干品不仅耗时长,而且乙醇出膏率和总皂苷含量是这4种炮制品中最低的。结论传统的煮制法和蒸制法是适宜的,烘干法也可作为产地的一种加工炮制方法,阴干法既耗时又不利于药材质量的保证,是不可取的。
Objective To explore suitable and scientific processing methods of Fritillaria. Methods Four different methods of processing were used to process Fritillaria thunbergii. The appearance, the rate of dryness, the water content, the rate of ethanol injection, the total saponin content and the content of tartaricidin were compared. Results The appearance of cooked products and steamed products were similar, and their drying rates, water content, ethanol effervescent rate and total saponin content were also higher. The drying rate of dried products was relatively low, but the rate of ethanol injection , The content of total saponin and the content of timocarbinol were similar to and higher than that of boiled and steamed products. The dried product not only took a long time, but also had the lowest rate of ethanol and the total saponin content. Conclusion The traditional cooking method and steaming method is appropriate, drying method can also be used as a processing method of origin, the time-drying method is not conducive to the quality of medicinal herbs is not desirable.