煎煮时间和煎煮次数对三种芍药汤剂中芍药苷含量的影响

目的比较不同煎煮时间和煎煮次数对芍药甘草汤、芍药柴胡汤和芍药汤中芍药苷含量的影响。方法采用高效液相色谱法测定不同煎煮时间(2～4h)和煎煮次数(1～2次)对上述3种汤剂中芍药苷的析出量。结果煎煮时间对芍药甘草汤、芍药柴胡汤和芍药汤中的芍药苷的析出量影响不明显,而煎煮次数明显影响各汤剂中芍药苷的析出量,相同的煎煮时间和用水量,增加煎煮次数能增加汤剂中芍药苷的析出量。结论本研究为传统中医方剂汤液的制备方法的合理性提供了科学依据。

Duration and cydes of decocting process: how they relate to the contents of Paeoniflorin in decocions from three Paeonla iactiflorla recipes

Objective To study the effects of duration and cycles of decocting process on the contents of paeoniflorin in three Paeonia lactifloria formulae, the Shaoyao Tang, Shaoyao-Gancao Tang and Shaoyao-Chaihu Tang. Methods The extracted paeoniflorin in decoctions from these three formulae subjected to various decocting durations （2-4 h） and cycles （1-2 times） were determined using HPLC and compared between each other. Results While decocting duration had little effect on the contents of paeoniflorin among all samples, cycle of decoction was found to play a significant role. Given certain duration and water use, more decocting cycles may result in higher contents of extracted paeoniflorin. Conclusion This study provided scientific basis for proper preparation of traditional herbal decoctions.