| 不同醋制方法对大黄蒽醌含量的影响 |
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| 引用本文： | 戴万生,赵荣华. 不同醋制方法对大黄蒽醌含量的影响[J]. 现代中药研究与实践, 2003, 17(2): 30-31 |
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| 作者姓名： | 戴万生 赵荣华 |
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| 作者单位： | 云南中医学院,云南,昆明,650200 |
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| 摘 要： | 目的 研究大黄醋制前后蒽醌含量变化情况。方法 用醋酸镁 -甲醇比色法测定大黄蒽醌。结果 醋制后总蒽醌、结合型蒽醌、氧化型蒽醌、还原型蒽醌含量降低 ,蒸大黄游离蒽醌含量明显增加。结论 大黄加压 (0 .1Mpa,12 0℃ )蒸制 30 min为较好醋制方法
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| 关 键 词： | 大黄 醋制 蒽醌 |
| 文章编号： | 1004-2199(2003)02-0030-02 |
| 修稿时间： | 2003-01-22 |
Influence of Processing Methods with Vinegar on the content of Anthraquinones in Rheum officinale |
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| DAI Wan sheng,ZHAO Rong hua. Influence of Processing Methods with Vinegar on the content of Anthraquinones in Rheum officinale[J]. Research and Practice on Chinese Medicines, 2003, 17(2): 30-31 |
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| Authors: | DAI Wan sheng ZHAO Rong hua |
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| Abstract: | Objective To study the content alteration of the anthraquinones in Rheum officinale and its samples processed with vinegar.Methods The spectrophotometer method with Mg(Ac) 2 CH 3OH as colored indicator was used to determine the content of anthraquinones.Results The content of anthraquinones of the medicinal material decreased after it was processed with vinegar,But the content of free anthraquinones increased obviously in the steamed samples.Conclusion The high temperature steam method is better than others,These are steam pressure of 0.1 MPa,steam temperature of 120 ℃ and steam period of 30 min. |
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| Keywords: | Rheum officinale processing with vinegar anthraquinones |
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