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目的探讨不同煎煮方法对银翘汤有效成分含量的影响。方法选自医院中药局提供的银翘汤方中的药材,分别采取传统煎煮法和机器煎煮法,以高效液相色谱法(HPLC)将煎煮后药汁的进行有效成分(绿原酸、连翘苷、牛蒡子苷、甘草苷和甘草酸)含量测定。结果经HPLC法含量测定,传统煎煮法的银翘汤有效成分含量明显高于机器煎煮法,差异有统计学意义(P<0.05)。结论银翘汤采用传统煎煮法的有效成分含量较高,在使用中药方剂治疗时应根据中药材特性,尊重传统工艺,使药效能够以最大限度的发挥作用。
Objective To investigate the effect of different decoction methods on the content of effective components of Yinqiao decoction. Methods The herbs from Yinqiao Tangfang provided by the Hospital of Chinese Materia Medica were taken by traditional decoction method and decoction method respectively and the effective components of decocted juice were determined by high performance liquid chromatography (HPLC Acid, forsythin, arctiin, glycyrrhizin and glycyrrhizin). Results The content of active constituents of Yinqiao decoction by traditional decoction method was significantly higher than that of decoction decoction by HPLC method, the difference was statistically significant (P <0.05). Conclusion Yinqiao decoction traditional method of boiling higher content of active ingredients, the use of traditional Chinese medicine prescription should be based on the characteristics of Chinese herbal medicines, respect traditional techniques, so that efficacy can play a maximum role.