| 炮制对虎杖中白藜芦醇苷和大黄素的影响 |
| |
| 引用本文： | 江海燕,朱华,黄慧学,黄拓,蒋利林.炮制对虎杖中白藜芦醇苷和大黄素的影响[J].医学教育探索,2003(5):412-415. |
| |
| 作者姓名： | 江海燕 朱华 黄慧学 黄拓 蒋利林 |
| |
| 作者单位： | 广西中医学院药学院 广西南宁530001
(江海燕，朱华，黄慧学，黄拓)，广西中医学院药学院 广西南宁530001(蒋利林) |
| |
| 基金项目： | 广西自然科学基金资助项目 (0 13 5 0 2 8) |
| |
| 摘 要： | 目的 探讨炮制对虎杖及其炮制品中有效成分的影响。方法 采用薄层色谱法对炮制品中白藜芦醇苷和大黄素进行定性分析，并采用薄层扫谱法和HPLC法对大黄素进行定量分析。结果 酒炙品、醋炙品、盐炙品中大黄素含量与生品相比有不同程度的增加。结论 不同炮制方法、辅料对虎杖中大黄素含量有一定的影响。
|
| 关 键 词： | 虎杖 白藜芦醇苷 大黄素 炮制 影响 有效成分 薄层色谱法 |
Effects of processing on piceid and emodin in Polygonum cuspidatum |
| |
| JIANG Hai-yan,ZHU Hu,HUANG Hui-xue,HUANG Tuo,JIANG Li-lin.Effects of processing on piceid and emodin in Polygonum cuspidatum[J].Researches in Medical Education,2003(5):412-415. |
| |
| Authors: | JIANG Hai-yan ZHU Hu HUANG Hui-xue HUANG Tuo JIANG Li-lin |
| |
| Abstract: | Object To investigate the effects on the active components in Polygonum cuspidatum Sieb. et Zucc. and its different processed products. Methods The qualitative analysis of piceid and emodin are taken by TLC, and content of emodin was determined by TLCS and HPLC. Results The contents of emodin significantly increased in samples fried with rice wine, vinegar and salt compared with the crude. Conclusion Different methods and ajuvants made a certain influence on the contents of emotion in P. cuspidatum. |
| |
| Keywords: | Polygonum cuspidatum Sieb et Zucc piceid emodin processing TLCS HPLC |
|
| 点击此处可从《医学教育探索》浏览原始摘要信息 |
| 点击此处可从《医学教育探索》下载免费的PDF全文 |
