| 炮制时间对何首乌中蒽醌含量的影响 |
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| 引用本文： | 任丽建,朱彩凤,尹寿玉. 炮制时间对何首乌中蒽醌含量的影响[J]. 中国药房, 2007, 18(3): 193-194 |
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| 作者姓名： | 任丽建 朱彩凤 尹寿玉 |
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| 作者单位： | 延边大学药学院,延吉市,133000 |
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| 摘 要： | 目的考察炮制时间对何首乌中蒽醌含量的影响。方法何首乌分别用黑豆汁拌蒸2、4、6、8、10h,采用直接醋酸镁比色法和酸水解后醋酸镁比色法,分别测定炮制饮片中游离蒽醌和总蒽醌的含量。结果黑豆汁拌蒸品随炮制时间的变化游离蒽醌含量逐渐升高,但总蒽醌没有显著性变化。结论应规范何首乌饮片的炮制时间,使何首乌有效成分可控。
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| 关 键 词： | 何首乌 炮制时间 蒽醌含量 |
| 文章编号： | 1001-0408（2007）03-0193-02 |
| 收稿时间： | 2006-10-05 |
| 修稿时间： | 2006-11-10 |
Influence of Processing Time on Content of Anthraquinone in Radix Polygoni Multiflori |
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| REN Lijian,ZHU Caifeng,YIN Shouyu. Influence of Processing Time on Content of Anthraquinone in Radix Polygoni Multiflori[J]. China Pharmacy, 2007, 18(3): 193-194 |
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| Authors: | REN Lijian ZHU Caifeng YIN Shouyu |
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| Affiliation: | College of Pharmacy, Yanbian University, Yanji 133000, China |
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| Abstract: | OBJECTIVE:To investigate the influence of different times of processing on content of chemical components anthraquinone in Radix Polygonum Muhiflori.METHODS:Radix Polygonum Muhiflori was steamed with black bean sauce for 2,4,6,8,10 h,respectively.The contents of nomadic and total anthraquinone were determined by the magnesium acetate colorimetry directly and after acidolysis,respectively.RESULTS:In the process of black bean sauce stewing,the content of free anthraquinone increased with processing time and total anthraquinone had not obviously changed.CONCLUSION:The time for processing of Radix Polygonum Muhiflorum should be standardized to avoid significant variation of effective ingredients. |
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| Keywords: | Radix Polygoni Multiflori Processing time Content of anthraquinone |
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