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目的:比较不同加工方法对杜仲绿原酸含量的影响,为杜仲的合理化产地加工提供科学依据。方法:采用高效液相色谱法测定杜仲有效成分绿原酸的含量。结果:不同加工方法对绿原酸含量有影响:同一干燥方法,未发汗杜仲绿原酸量高于发汗杜仲;同一性状,烘干、晒干与阴干三者绿原酸量存在显著差异,以60℃烘干含量最高;不同性状,60℃烘干绿原酸量存在显著差异,板片状高于宽丝状。结论:临床应用以绿原酸的生物活性为主,杜仲采用板片状、不发汗、60℃烘干工艺加工,其绿原酸含量较高。
Objective: To compare the effects of different processing methods on the content of chlorogenic acid in Eucommia ulmoides, to provide a scientific basis for the rational processing of Eucommia. Methods: The content of chlorogenic acid in Eucommia ulmoides active ingredients was determined by high performance liquid chromatography. Results: Different processing methods had influence on the content of chlorogenic acid: the same method of drying, the chlorogenic acid content of uncultivated Ethnobotus arundinacea was higher than that of persimmon; the same traits, drying, 60 ℃ drying content was the highest; different traits, 60 ℃ drying chlorogenic acid there is a significant difference, the sheet is higher than the wide filamentous. Conclusion: The clinical application of chlorogenic acid bioactivity, Eucommia plate-like, non-sweating, 60 ℃ drying process, the chlorogenic acid content is high.