| 趁鲜切制法对牡丹皮饮片中芍药苷含量的影响研究 |
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| 引用本文： | 龙全江,王晓阁,周宙,张宝成,李林华. 趁鲜切制法对牡丹皮饮片中芍药苷含量的影响研究[J]. 现代中药研究与实践, 2012, 0(2): 46-48 |
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| 作者姓名： | 龙全江 王晓阁 周宙 张宝成 李林华 |
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| 作者单位： | 安徽中医药高等专科学校 |
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| 基金项目： | 安徽省芜湖市科技计划重点项目(2009医药7-3) |
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| 摘 要： | 目的考察趁鲜切制法对牡丹皮质量的影响。方法采用高效液相色谱法,测定不同加工方法样品中芍药苷的含量。结果可采取采收4年生凤丹皮药材净制、趁鲜切片、晒干的方法加工牡丹皮饮片。结论该研究为牡丹皮饮片的产地趁鲜切制提供了科学依据。
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| 关 键 词： | 凤丹皮 趁鲜切制 高效液相色谱 芍药苷 |
A Study on the Influence of the Contents of Paeoniflorin in the Cutting Process of Fresh Moutan Cortex |
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| Affiliation: | LONG Quan-jiang,WANG Xiao-ge,ZHOU Zhou,ZHANG Bao-cheng,LI Ling-hua(Anhui College of Traditional Chinese Medicine,Wuhu 241000,China) |
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| Abstract: | Objective To explore the cutting process of fresh Moutan Cortex on the influence of the quality of Moutan Cortex.Methods The contents of Paeoniflorin in Moutan Cortex collected by different methods were determined by HPLC.Results The cutting process of fresh Moutan Cortex was determined.We could collect the 4-years-Moutan Cortex,clean them,slice fresh Moutan Cortex,and then dry them in the sun.Conclusion This study provides a scientific basis to the cutting process of fresh Moutan Cortex. |
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| Keywords: | Moutan Cortex Cutting process of fresh Moutan Cortex HPLC Paeoniflorin |
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