| 柴胡的不同炮制方法对其有效成分影响的研究 |
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| 引用本文： | 刘伟,黄国理.柴胡的不同炮制方法对其有效成分影响的研究[J].中药材,1995,18(1):21-24. |
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| 作者姓名： | 刘伟 黄国理 |
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| 作者单位： | 河南中医学院，河南新星药业股份有限公司 郑州 450003，清丰 457331 |
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| 摘 要： | 本文以紫外分光光度法和薄层扫描定量对生，酒灸，醋炙柴胡中主要有效成分挥发油和柴胡皂甙ａ，ｄ分别进行测定。结果表明，影响其炮制品质量的主次因素为：炮制辅料的种类，辅料用量，炮制程度；从挥发油的角度含量高低依次为；酒灸品，醋灸品，生品；从柴胡皂甙（ａ＋ｄ）的百分含量由高到低依次为：酒灸品，生品，醛灸品；同时又得出酒制品优于醋制品。
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| 关 键 词： | 柴胡 炮制 挥发油 皂甙 分光光度法 |
Effects of Different Prepared Methods on the Active Constituents of Radix Bupleuri |
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| Liu Wei.Effects of Different Prepared Methods on the Active Constituents of Radix Bupleuri[J].Jorunal of Chinese Medicinal Materials,1995,18(1):21-24. |
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| Authors: | Liu Wei |
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| Abstract: | The essential oil and Saikosaponin A and B from Radix Bupleuri and prepared samples were analysed by UV and STLC in the paper. The results show that primary and secondary factors to effect preparing quality are complement types and amounts, prepared extent successively; To the content of essential oil, the height/relative order is wine-prepared samples, vinegar-prepared samples, crude samples; To the content of Saikosaponin (a d), the height/relative order is wine-prepared samples, crudes samples, vinegar-prepared samples. : |
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| Keywords: | Radix Bupleuri Prepared sample Essential oil Saikosaponin a d UV STLC |
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