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目的比较枳实煮散与传统饮片的煎出效果,为枳实煮散的研究和应用提供参考。方法采用HPLC方法检测枳实水煎液中橙皮苷、柚皮苷、新橙皮苷及辛弗林含量,以化合物含量和干膏率为指标,系统考察加水量、煎煮时间对枳实煮散与传统饮片煎煮的影响。结果枳实煮散煎煮工艺为加水量不少于14倍、煎煮时间不少于15min;同等煎煮条件下,煮散化合物含量和干膏率均达饮片2倍以上;煮散加10倍水,煎煮1次,煎煮时间10min,其总化合物含量和得膏率分别为饮片传统煎煮(10倍水,煎煮时间为50min)的3.4倍、2.7倍。结论从药学角度来说,枳实饮片制成煮散,在节省一半以上药材的同时,又能节省4/5的煎煮时间,值得深入研究和推广应用。
Objective To compare the effect of decocting the Fructus Aurantii and its traditional decoction pieces, and to provide a reference for the research and application of the Fructus Aurantii Immaturus. Methods HPLC method was used to determine the contents of hesperidin, naringin, neohesperidin and synephrine in the decoction of Fructus Aurantii Immaturus, with the compound content and the dry matter as the index, Boiled and decoction of traditional Pieces boiling effect. Results Fructus Aurantii × boiled powder boiling process is not less than 14 times the amount of water, boiling time of not less than 15min; the same boiling conditions, boiled powder compound content and dry paste rate reached more than 2 times the Pieces; boil plus 10 Times the water, decoction 1 time, decocting time 10min, the total compound content and paste were the traditional decoction Pieces (10 times the water, boiling time 50min) of 3.4 times, 2.7 times. Conclusion From a pharmaceutical point of view, Zhishi Pieces made of boiled powder, saving more than half of the herbs at the same time, saving 4/5 of the boiling time, it is worth in-depth study and promotion.