| 高效液相色谱法测定不同厚朴饮片中厚朴酚含量及厚朴姜制原理的研究 |
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| 引用本文： | 胡丽萍,沙明,傅宝庆,赵兰湘.高效液相色谱法测定不同厚朴饮片中厚朴酚含量及厚朴姜制原理的研究[J].中国中药杂志,1991,16(9):535-537. |
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| 作者姓名： | 胡丽萍 沙明 傅宝庆 赵兰湘 |
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| 作者单位： | 辽宁省中医研究院,沈阳110031 |
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| 摘 要： | 用高效液相色谱法对不同厚朴饮片进行含测,结果表明:清炒品厚朴酚含量最高,姜炙、姜煮、姜浸品中以姜炙品含量最高;辅料生姜可使厚朴酚含量有所增加,但其用量多少对厚朴酚含量影响不大。
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| 关 键 词： | 厚朴酚 炮制 |
| 收稿时间： | 9/1/1990 12:00:00 AM |
Determination of Magnolol in Cortex Magnoliae Officinalis and Its Processed Samples by HPLC and Studies on Ginger-processed Principles |
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| Abstract: | The experimental result of the quantitative determination of msgnolol in Cortex Magnoliae Officinalis and its processed samples by HPLC has shown that the stir-fried sample has the highest content of magnolol among all sample and so does the glnger-fried sample among all gingerprocessed samples. As a condiment, ginger can increase the content of magnolol to a certain extent, but the quantity used in processing does not affect the content significantly. |
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| Keywords: | magnolol processed |
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