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| 炮制因素对生化汤中阿魏酸含量的影响 | |
| 引用本文： | 王雁梅,史恒军,王保秀,甘洪全. 炮制因素对生化汤中阿魏酸含量的影响[J]. 上海中医药杂志, 2005, 39(4): 56-58 |
| 作者姓名： | 王雁梅 史恒军 王保秀 甘洪全 |
| 作者单位： | 第四军医大学唐都医院中医科,陕西,西安,710038;浙江医药高等专科学校 浙江 宁波 315010;第四军医大学基础部药理教研室,陕西,西安,710033 |
| 基金项目： | 陕西省自然科学基金资助项目(2001SM43) |
| 摘 要： | 为考察由甘草和干姜的不同炮制品与生化汤中其他三味药组合构成的4种样本中阿魏酸含量的变化,采用反相液相色谱法测定煎液中阿魏酸含量。结果显示,甘草、干姜经过适当的炮制后能够增加阿魏酸的溶出量,其中以经典组方中阿魏酸含量最高。提示炮制因素对生化汤中阿魏酸的溶出有明显影响(P<0. 01),中医用药讲究炮制有其内在的科学性。 |
| 关 键 词： | 生化汤 炮制 干姜 甘草 阿魏酸 反相高效液相色谱法 |
| 文章编号： | 1007-1334(2005)04-0056-03 |
| 修稿时间： | 2004-09-24 |
Effects of Different Herbal Preparation Methods of "Shenghua Decoction" on the Contents of Ferulic Acid |
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| WANG Yan-mei,SHI Heng-jun,WANG Bao-xiu,GAN Hong-quan. Effects of Different Herbal Preparation Methods of "Shenghua Decoction" on the Contents of Ferulic Acid[J]. Shanghai Journal of Traditional Chinese Medicine, 2005, 39(4): 56-58 | |
| Authors: | WANG Yan-mei SHI Heng-jun WANG Bao-xiu GAN Hong-quan |
| Affiliation: | WANG Yan-mei SHI Heng-jun WANG Bao-xiu GAN Hong-quanTangdu Hospital,Fourth Military Medical University 710038)Zhejiang Medical Senior Vocational School 315010)Basic Medicine Department,Fourth Military Medical University 710033) |
| Abstract: | To study the effects of different preparation of Glycyrrhiza uralensis Fisch and Zingiber officinale Rose in "Shenghua Decoction" on the contents of ferulic acid, RP-HPLC was used to detect the contents of ferulic acid. Result showed that proper preparation of these two herbs could increase the release of ferulic acid, that is to say, traditional preparation produced greatest contents of ferulic acid. It is revealed that proper herbal preparation is scientific. |
| Keywords: | Shenghua Decoction" ,herbal preparation,Glycyrrhiza uralensis Fisch,Zingiber officinale Rose,ferulic acid,RP-HPLC |
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