| 温莪术两种产地加工法的饮片质量评价 |
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| 引用本文： | 苏孝共,郑国平,蔡定多,蔡进章.温莪术两种产地加工法的饮片质量评价[J].中华中医药学刊,2011(6):1403-1404. |
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| 作者姓名： | 苏孝共 郑国平 蔡定多 蔡进章 |
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| 作者单位： | 温州医学院附属第二医院;舟山市食品药品检验所;瑞安市卫生进修学校; |
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| 摘 要： | 目的:考察温莪术传统加工法与直接生切干燥法的饮片内、外在质量。方法:检测比较饮片外观性状、挥发油含量、姜黄素和=牛儿酮含量、醇浸出物及灰分含量。结果:除醇浸出物生切片略高于传统加工饮片外,其余有效成分含量传统饮片明显高于生切片,且酸不溶性灰分低于生切片。结论:综合比较两种饮片内外在质量,传统饮片优于生切片,传统加工方法具有一定合理性,值得保留。
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| 关 键 词： | 温莪术 产地加工 饮片质量 挥发油 姜黄素 吉马酮 |
Pieces Quality Evaluation of Curcuma Wenyujin's Two Original Processing Methods |
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| SU Xiao-gong,ZHENG Guo-ping,CAI Ding-duo,CAI Jin-zhang.Pieces Quality Evaluation of Curcuma Wenyujin's Two Original Processing Methods[J].Chinese Archives of Traditional Chinese Medicine,2011(6):1403-1404. |
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| Authors: | SU Xiao-gong ZHENG Guo-ping CAI Ding-duo CAI Jin-zhang |
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| Institution: | SU Xiao-gong1,ZHENG Guo-ping2,CAI Ding-duo3,CAI Jin-zhang1(1.The Second Affiliated Hospital of Wenzhou Medical College,Zhejiang Wenzhou 325027,2.The Food and Drug Control Institution of Zhoushan,Zhejiang Zhoushan 316000,3.Ruian Health College of Technology,Zhejiang Wenzhou 325200) |
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| Abstract: | Objective:This study aimed to investigate the internal and external quality of curcuma wenyujin's pieces processed by traditional method and direct cut drying.Methods:We compared the pieces'appearance,content of volatile oil,curcumin,germacrone,ash and alcohol extract by test.Results:Except alcohol extract,the other active ingredients' content in traditional pieces was significantly higher than raw slices,in addition,acid insoluble ash in traditional pieces was lower than raw slices.Conclusion:Comprehensive... |
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| Keywords: | Curcuma wenyujin Original processing Quality Pieces Volatile oil Curcumin Germacrone |
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