不同炮制方式对杜仲品质的影响

目的 对盐炙、酒炙、蜜炙、清炒、土炒等多种杜仲炮制方法进行比较，考察不同辅料炮制对杜仲品质的影响。方法 以松脂醇二葡萄糖苷等6种有效成分、醇溶性浸出物量和损耗率作为评价指标，采用权重系数综合评分比较不同辅料炮制对杜仲品质的影响。结果 辅料对杜仲炮制品的质量有显著影响，盐炙、清炒、酒炙和糯米炙法所得杜仲成品综合评分高于杜仲原药材，指标成分含量高、损耗少、浸出物得率高。结论 杜仲炮炙采用最多的盐炙法、清炒法和制炭炮制方法所得炮制品质量较优，现今使用的炮制方法合理。

Effects of different processing methods on quality of processed Eucommiae Cortex

Objective To compare the different processing methods for Eucommiae Cortex such as stir-frying with salt-water, wine, and honey and so on, and to investigate the effects of different adjuvant materials on the quality of Eucommiae Cortex. Methods The contents of index components such as pinoresinol diglucoside, ethanol-soluble extractives, and loss rates were chosen as indexes. The effects of different adjuvant materials on the quality of Eucommiae Cortex were investigated by scores of weight coefficients. Results The adjuvant materials had the significant impact on the quality of processed Eucommiae Cortex. Processed Eucommiae Cortex obtained by stir-frying, stir-frying with salt-water, with wine, and with glutinous rice had higher levels of index components, higher rates of ethanol-soluble extractives, and less loss rates. Conclusion The stir-fried, stir-fried with salt-water, and charred Eucommiae Cortex has the better quality. The current processing technologies recorded by Chinese Pharmacopoeia for Eucommiae Cortex are reasonable.