| 女贞子不同炮制品中齐墩果酸含量比较 |
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| 引用本文： | 芦喜珍,张万福,韩建伟,石教淼.女贞子不同炮制品中齐墩果酸含量比较[J].湖北民族学院学报(医学版 ),1998(3). |
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| 作者姓名： | 芦喜珍 张万福 韩建伟 石教淼 |
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| 作者单位： | 湖北中医学院，湖北民族学院医学院中医系，湖北中医学院，湖北中医学院 武汉 430061，恩施 445000，武汉 430061，武汉 430061 |
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| 摘 要： | 以女贞子有效成分齐墩果酸为指标,采用薄层层析、薄层扫描法,对女贞子的生品、白酒蒸品、白酒陈醋拌蒸品、白酒陈醋盐拌蒸品、白酒盐拌蒸品、清蒸品进行含量比较,结果:齐墩果酸含量以白酒陈醋拌蒸品最高,生品最低。
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| 关 键 词： | 女贞子 炮制品 齐墩果酸 薄层层析 薄层扫描 含量测定 |
Comparision of Oleanolic Acid in Fructus Ligustri Lucidi and Processing Ones |
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| Lu Xizhen,Zhang Wanfu Han J ian wei. Hubei Traditional Chinese Medicine Institute,Wuhan.Comparision of Oleanolic Acid in Fructus Ligustri Lucidi and Processing Ones[J].Journal of Hubei Institute For Nationalities(Medical Edition),1998(3). |
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| Authors: | Lu Xizhen Zhang Wanfu Han J ian wei Hubei Traditional Chinese Medicine Institute Wuhan |
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| Institution: | Lu Xizhen,Zhang Wanfu Han J ian wei. Hubei Traditional Chinese Medicine Institute,Wuhan 4300 61 Department of Traditioal Chinese Medicine,Hubei Institute of Nationality,Enshi 445000 |
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| Abstract: | We take effective Parts of oleanolic acid in the fructus ligustri lucidi as the index to do the comparision. By using thin- layer chromatography and thin - layer scanning, We compare the raw fructus ligustri lucidi with the wine steamed ones, wine and Vinegar steamed ones, Wine, Vinegar and salt steamed ones wine and salt teamed ones and Steamed ones. Resalts: It shows that the Oleanolic acid index is the highest in the wine and Vinegar steamed ones and the lowest in raw material. |
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| Keywords: | Fructus Ligustri Lucidi Processing oleanolic acid thin - layer chromato-graphy thin - layer scanning assaying |
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