| 柴胡炮制前后化学成分变化分析 |
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| 引用本文： | 孙雅娜,崔雅慧,张疑,张越素,郑艳春.柴胡炮制前后化学成分变化分析[J].中国民族民间医药杂志,2012(17):49-51. |
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| 作者姓名： | 孙雅娜 崔雅慧 张疑 张越素 郑艳春 |
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| 作者单位： | [1]河北省承德颈复康药业集团有限公司,河北省中药新辅料工程技术研究中心,河北承德067000 [2]辽宁中医药大学药学院,辽宁沈阳100800 |
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| 摘 要： | 目的：研究柴胡炮制前后化学成分变化。方法：采用UV,HPLC,TLC法考察炮制前后化学成分变化。结果：UV,HPLC,TLC法均证明柴胡炮制后化学成分存在变化。结论：柴胡炮制后化学成分变化研究可能是柴胡炮制前后功效发生变化的依据。
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| 关 键 词： | 柴胡 炮制 化学成分 |
Analysis on the chemical constituents of raw and stewing Radix Bupleuri |
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| Institution: | SUN Ya- Na, CUI Ya- Hui, ZHANGYi, ZHANG Yue- Su, ZHENG Van- Chun 1. chengde jingfukang pharmaceutical group Co. Ltd, The new excipients of Traditional Chinese Medicine Engineering Research Center of Hebei Province, Chengde 067000, China; 2. Liaoning University of Traditional Chinese Medicine College of Pharmacy, Shengyang 100800, China) |
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| Abstract: | Aim： To study the difference of the chemical constituents between raw and stewing Radix Bupleuri with vinegar. Methods： UV, HPLC and TLC were used to analyze the chemical constituents of the raw and the processed Radix Bupleuri with vine- gar. Results： The analysis of UV, HPLC and TLC showed that the chemical constituents of Radix Bupleuri changed after processed with vineger. Conclusion： The difference of chemical constituents between the raw and the processed Radix Bupleuri with vinegar may be the evidence for the change of the therapeutic effect. |
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| Keywords: | Radix Bupleuri processed Radix Bupleuri with vinegar chemical constituents |
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