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目的 :研究分煎与混煎对大承气汤的影响。方法 :分别测定了大承气汤分煎液与混煎液的浸膏重量、番泻甙A、辛弗林及柚皮甙的含量。结果 :以上化学指标在两种不同制备液中无差异。结论 :可初步认为大承气汤分煎制备液与混煎制备液具有化学等值性
Objective: To study the effects of sub-fried and mixed fried on Dachengqi Decoction. Methods : The weight of extracts of Dachengqi Decoction decoction and decoction were measured. The contents of senna panaxa A, synephrine and naringin were measured. Results: There was no difference in the above chemical indicators between the two different preparations. Conclusion : It can be preliminarily considered that Dachengqi Decoction preparation and chemical preparation have chemical equivalence