论文部分内容阅读
含量测定结果证明:炒制法与蒸、煮、炖制法及制炭法对大黄蒽类衍生物影响不同。酒炒与醋炒制品仅游离蒽衍生物减量,其原因经旁证系药材饮片表面部分游离蒽醌受热升华而造成。酒炖、醋煮等制品无论结合型与游离型蒽类衍生物均减量,可能与蒽类衍生物发生结构变化有关,但蒽甙类成分在现有炮制条件下可能尚未水解。大黄炭各种蒽类衍生物含量均剧烈下降,可能与高热使成分遭受破坏有关。
The results of the content determination showed that the effects of frying method, steaming, boiling, stewing method and carbon-making method on the derivatives of rhubarb are different. Wine and vinegar fried products only reduce the amount of free hydrazine derivatives, the cause of the side of the Department of herbal medicine by the partial free surface of the heat sublimation caused by. The products of bran and vinegar are reduced in both the combined and free steroid derivatives and may be related to the structural changes in the guanidine derivatives, but the guanidine components may not have been hydrolyzed under the current processing conditions. The content of various anthraquinone derivatives in rhubarb charcoal has decreased dramatically, which may be related to the destruction of the components caused by high heat.