| 炮制方法对杜仲中绿原酸含量的影响 |
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| 引用本文： | 彭修娟,张亚强,宋小妹.炮制方法对杜仲中绿原酸含量的影响[J].亚太传统医药,2009,5(6):29-31. |
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| 作者姓名： | 彭修娟 张亚强 宋小妹 |
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| 作者单位： | 1. 陕西国际商贸学院,陕西,咸阳,712046
2. 陕西中医学院,陕西,咸阳,712046 |
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| 摘 要： | 目的:探讨不同炮制方法对杜仲中绿原酸含量的影响。方法:采用HPLC法测定杜仲生品及6种不同炮制品中绿原酸的含量。结果:绿原酸的含量:盐蒸制>盐制砂炒2>盐制砂炒1>盐炒制2>盐炒制1>清炒>生品。结论:炮制方法对杜仲中绿原酸的含量有影响,且以盐蒸法较为理想。
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| 关 键 词： | 杜仲 炮制方法 绿原酸 |
The Influence of Different Process Technics on the Contents of Chlorogenic Acid in Eucommia Ulmoides Oliv |
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| Abstract: | Objective： To evaluate the influence of different process technics on the contents of Chlorogenic Acid in Eucommia ulmoides Oliv. Methods：The determination of Chlorogenic Acid in raw products and 6 kinds of different processed products of Eucommia ulmoides Oliv was performed by HPLC. Result and Conclusions： Different process technics had a remendous influence on the content of Chlorogenic Acid in Eucommia ulmoides Oliv. And the traditional process technic of Salt-steaming Method. |
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| Keywords: | Eueommia Ulmoides Oliv Process Technics Chlorogenic Acid |
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