不同辅料蒸制处理对女贞子中齐墩果酸含量的影响*

目的：比较不同辅料蒸制对女贞子中齐墩果酸含量的影响。方法：薄层扫描法对女贞子的4种不同炮制（清蒸、黄酒蒸、醋蒸、盐蒸）品的齐墩果酸含量进行测定。结果：与生品比较,齐墩果酸的溶出量均有不同程度的增加,尤其是以黄酒蒸制溶出量增加最大。结论：临床用药以酒蒸品为好。

Influences of Different Preparation Methods on the Content of Oleanolic Acid in Fructus Ligustri Lucidi

Objective:To compare the influences of different preparation methods on the content of oleanolic acid in Fructus Ligustri lucidi.Methods:The content of oleanolic acid in Fructus Ligustri lucidi and its products prepared with four different preparation methods were determined by thin layer scanning,such as mixed respectively with water,yellow wine,vinegar,salt solution and then steamed.Results:As compared with Fructus ligustri lucidi,oleanolic acid has increased in all products.Especially in Fructus ligustri lucidi mixed yellow wine and then steamed product.Conclusion:The study suggests that it is preferable to use Fructus ligustri lucidi mixed yellow wine and then steamed product in clinical practice.