| 淡盐水制大黄的两种炮制方法的研究 |
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| 引用本文： | 肖冰梅,张春桃,裴刚,张俊伟. 淡盐水制大黄的两种炮制方法的研究[J]. 中医药学报, 2001, 29(4): 24-25 |
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| 作者姓名： | 肖冰梅 张春桃 裴刚 张俊伟 |
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| 作者单位： | 1. 湖南中医学院药学院,湖南,长沙,410004
2. 湖南鹜马制药有限公司科研所,湖南,长沙,410004 |
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| 摘 要： | 目的：研究两不同炮制方法对淡盐制大黄的影响。方法：用紫外分光光度法测定蒽醌类成分、高效液相测定没食子酸的含量。结果：两种方法对淡盐水制大黄影响不大。结论：微波炉炮制盐大黄可以代替水火炒制盐大黄。
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| 关 键 词： | 大黄 蒽醌 没食子酸 炮制 |
Study on the perparing method of Dahuang(rhubarb) |
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| Xiao Bingmei,Zhang Chuntao,Pei Gang,et al Pharmic Institut of Hunan College of Traditional Chinese Medicine,Changsha. Study on the perparing method of Dahuang(rhubarb)[J]. Acta Chinese Medicine and Pharmacology, 2001, 29(4): 24-25 |
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| Authors: | Xiao Bingmei Zhang Chuntao Pei Gang et al Pharmic Institut of Hunan College of Traditional Chinese Medicine Changsha |
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| Affiliation: | Xiao Bingmei,Zhang Chuntao,Pei Gang,et al Pharmic Institut of Hunan College of Traditional Chinese Medicine,Changsha 410004 |
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| Abstract: | To study the influence of two differently processed methods in low salt concentration Rhubarb. Method: Using the UV spectro photometry to determine the content of Anthraquinones, and HPLC to determine the content of Gallic acid. Results: There is little difference between two methods. Conclusion: We think that the low fire processed product can be changed by the microwave-stove processed product. |
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| Keywords: | rhubarb anthraquinones gallic acid |
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