| 炮制对葛根中总黄酮及葛根素含量的影响 |
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| 引用本文： | 吴可,谢朝晖,王芳. 炮制对葛根中总黄酮及葛根素含量的影响[J]. 中国医药导报, 2011, 8(1): 64-66 |
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| 作者姓名： | 吴可 谢朝晖 王芳 |
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| 作者单位： | 湖南中医药大学第一附属医院药剂科,湖南,长沙,410007 |
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| 摘 要： | 目的：比较不同炮制方法对葛根中总黄酮及葛根素含量的影响。方法：采用乙醇回流及薄层层析，应用紫外分光光度法检测总黄酮及葛根素含量。结果：总黄酮及葛根素含量，麸煨品高于麸烘品和生葛根。结论：总黄酮及葛根素含量以麸煨法为好。
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| 关 键 词： | 葛根 炮制方法 紫外分光光度法 总黄酮 葛根素 |
Processing impact on total flavonoids and puerarin in Pueraria |
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| WU Ke,XIE Zhaohui,WANG Fang. Processing impact on total flavonoids and puerarin in Pueraria[J]. China Medical Herald, 2011, 8(1): 64-66 |
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| Authors: | WU Ke XIE Zhaohui WANG Fang |
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| Affiliation: | (Department of Pharmacy,the First Affiliated Hospital of Hu′nan College of Traditional Chinese Medicine,Changsha 410007,China) |
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| Abstract: | Objective: To Compare the different processing methods in influence of the content of total flavanone and puerarin in Pueraria.Methods: Used the ethyl alcohol backflow and TLC,applied the ultraviolet spectrophotometric method to examine the content of total flavanone and puerarin.Results: The content of total flavanone and puerarin,The wheat bran simmers the law was to be higher than the wheat bran roasting law in Pueraria.Conclusion: The wheat bran method is better than others on content of total flavanone... |
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| Keywords: | Pueraria Processing methods Ultraviolet spectrophotometric Total flavonoids Puerarin |
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