麻杏石甘汤麻黄碱含量影响因素的研究

目的：考察麻杏石甘汤中不同组方配伍对麻黄碱含量的影响。方法：采用混料均匀设计对麻杏石甘汤进行拆方研究,对实验数据进行逐步回归分析处理,对回归方程的各项系数进行偏相关检验；并进行了验证实验。结果：回归方程Y=4.367 193 47+7.752 707 437X₂+1.255 719 704 1X₃有意义(r=0.856 64,P=0.018 9),通过回归方程和偏相关检验,麻杏石甘汤传统汤剂中麻黄碱含量的主要影响因素为苦杏仁和石膏,其中苦杏仁的影响为极显著、石膏的影响为显著。结论：麻杏石甘汤传统汤剂中的苦杏仁以及石膏共同作用,影响麻杏石甘汤传统汤剂中麻黄碱的含量,其量效关系为正相关。

Studies on factors influencing on ephedrine contents in Maxing Shigan decoction

Objective: To investigate the factors influencing on the ephedrine contents in different compositions of Maxingshigan decoction. Method: Adopt mixed uniform design to dismantle recipes, employ the stepping regression analysis to deal with experimental statistics, use the partial correlational analysis to analyze the correlation coefficients and the results were validated. Result: The regressive equation was of significance, that is Y=4.367 193 47+7.752 707 437X1+1.255 719 704 1X3 (r=0.855 64,P=0.018 9).The main influencing factors on ephedrine content in Maxingshigan decoction were gypsum and amygdalin. The influent factor of amygdalin on ephedrine content had great significance, and gypsum had significance. Conclusion: The collective effects of amygdalin and gypsum affect the content of ephedrine in Maxing Shigan decoction which the content-effect relationship was in direct correlation.