| 亳白芍产地加工质量的研究 |
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| 引用本文： | 俞年军,金传山,吴德林,李文军,王韵琴. 亳白芍产地加工质量的研究[J]. 现代中药研究与实践, 2005, 19(2): 47-49 |
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| 作者姓名： | 俞年军 金传山 吴德林 李文军 王韵琴 |
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| 作者单位： | 1. 安徽中医学院药学院,安徽,合肥,230031
2. 安徽济人药业有限公司,安徽,亳州,236800 |
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| 摘 要： | 目的建立白芍产地加工的方法,为GAP企业进行白芍的产地加工提供科学的数据。方法用高效液相色谱,研究亳白芍产地加工的不同方法对白芍质量的影响。结果可以用蒸法、煮法进行产地加工,但是水煮时必须控制水温不低于80℃。结论可以用蒸法代替煮法进行产地加工,或二者并行。
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| 关 键 词： | 亳白芍 产地加工 高效液相色谱 |
| 文章编号： | 1004-2199(2005)02-0047-03 |
| 修稿时间： | 2004-12-02 |
Effect of Primary Processing on Quality of Radix Paeoniae Alba in Bozhou |
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| YU Nian-jun,JIN Chuan-shan,WU De-ling,LI Weng-jun,WANG Yun-qing. Effect of Primary Processing on Quality of Radix Paeoniae Alba in Bozhou[J]. Research and Practice on Chinese Medicines, 2005, 19(2): 47-49 |
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| Authors: | YU Nian-jun JIN Chuan-shan WU De-ling LI Weng-jun WANG Yun-qing |
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| Abstract: | Objective To establish the primary processing method of Radix Paeoniae Alba. Methods The effect of the different proceeding methods on quality of Radix Paeoniae Alba was studied. Results The steaming or cooking method was used to process Radix Paeoniae Alba and temperature of water must be highter than 80 ℃ for cooking. Conclusion The cooking method can be used insteaded of streaming method,or both together. |
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| Keywords: | Radix Paeoniae Alba in Bozhou primary processing HPLC |
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