| 酒蒸南五味子炮制原理初探 |
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| 引用本文： | 崔九成,宋小妹,蔡艳.酒蒸南五味子炮制原理初探[J].中成药,2005,27(2):176-178. |
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| 作者姓名： | 崔九成 宋小妹 蔡艳 |
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| 作者单位： | 1. 陕西中医学院,陕西,咸阳,712083
2. 陕西中医学院99药本实习生 |
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| 摘 要： | 目的:探讨酒蒸南五味子炮制原理.方法:采用挥发油测定法测定挥发油含量,薄层色谱定性鉴别;分光光度法测定总木脂素含量;用浸出物测定法测定水浸出物含量.结果:酒蒸南五味子挥发油的含量降低了35.3%,薄层层析结果显示增加了一个斑点;总木脂素含量酒蒸品较生品提高了28.9%;水浸出物含量酒蒸品较生品降低了2%.结论:传统炮制理论是有一定科学道理的.
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| 关 键 词： | 南五味子 炮制 挥发油 木脂素 水浸出物 |
| 文章编号： | 1001-1528(2005)02-0176-03 |
Analysis of processing principle of Fructus Schisandrae Sphenantherae by steaming with wine |
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| CUI Jiu-cheng,Song Xiao-Mei,CAI Yan.Analysis of processing principle of Fructus Schisandrae Sphenantherae by steaming with wine[J].Chinese Traditional Patent Medicine,2005,27(2):176-178. |
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| Authors: | CUI Jiu-cheng Song Xiao-Mei CAI Yan |
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| Abstract: | AIM: To study the processing principle of Fructus Schisandrae Sphenantherae steamed with wine. METHODS: The content of volatile oil was measured by means of volatile oil measuring method and identified by TLC. The total lignans was determined by spectrophotometry and the water-soluble extractive was measured by determination of extractive method. RESULTS: The volatile oil content in Fruetus Schisandrae Sphenantherae by steaming with wine decreased by 35.3%, TLC showed that a new spot was added; the lignans content had an increase of 28.9% and the water extractive was 2% less than in crude drug. CONCLUSION: Tranditional process is reasonable. |
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| Keywords: | Fructus Schisandrae Sphenantherae process volatile oil lignans water-soluble lixivium |
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