不同方法炮制中药菟丝子对脂肪油含量的影响效果研究

目的:探究不同方法炮制菟丝子脂肪油含量的变化。方法:采用索氏提取法测定菟丝子内脂肪油含量。结果:采用索氏提取法对不同方法炮制后菟丝子内脂肪油含量进行测定,比较得出含量最多的是盐制品为6.96%,最低的是水煮品为5.11%,所有炮制品脂肪油含量从低至高分别为水煮品(5.11%)、清炒品(5.51%)、生品(6.16%)、酒制品(6.48%)、盐制品(6.96%),菟丝子经盐制和酒制后脂肪油含量比其他方法炮制后的含量高。结论:不同炮制方法对菟丝子内脂肪油含量变化产生一定的影响,通过控制炮制后脂肪油含量,可有效发挥菟丝子饮片的安全性与有效性。

Research of Influencing Effect of Different Methods of Processing Semen Cuscutae on Fatty Oil Content

Objective： To observe the influence of different methods of preparing semen cuscutae on fatty oil content. Methods： The soxhlet extraction method was used to measure the influence of different preparation methods on fatty oil content of semen euscutae. Results： The soxhlet extraction method was used to measure the influence of different preparation methods on fatty oil content of semen cuseutae, which could get that the halobacterium salinarum had the most content （6.96%）, and boiled products had the least content（5.11% ）. From the lowest to the highest, the fatty content of all processed products is boiled products （5.11% ）, simple stir-frying products （5.51% ）, raw products （6.16% ）,wine processed products（6.48% ）and halobacterium salinarum（6.96% ）. The fatty oil content of semen euscutae receiving wine processed and halobaeterium salinarum is higher than the other processing methods. Conclusion： Different processing methods have certain influence on fatty content semen euseutae. Controlling the fatty oil content after processing can effectively play the safety and effectiveness of semen cuseutae.