| 姜黄炮制前后化学成分比较研究 |
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| 引用本文： | 吴伯英. 姜黄炮制前后化学成分比较研究[J]. 中药与临床, 2012, 3(3): 10-11 |
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| 作者姓名： | 吴伯英 |
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| 作者单位： | 四川省凉山州食品药品检验所,四川 凉山,615000 |
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| 摘 要： | 目的:研究姜黄炮制前后的化学成分的变化.方法:通过姜黄炮制前后有效成分、指纹图谱的变化进行研究.结果:姜黄炮制后有效成分会有一定的损失,姜黄指纹图谱共标出指纹峰11个,姜黄片则标示出7个.结论:姜黄炮制前后有效成分含量有一定变化,姜黄经炮制后HPLC指纹图谱指纹峰减少,印证了姜黄炮制后有效成分有损失的结论.
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| 关 键 词： | 姜黄 炮制前后 有效成分 指纹图谱 |
Study on the effect of processing on chemical composition of curcuma |
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| WU Bo-ying. Study on the effect of processing on chemical composition of curcuma[J]. Pharmacy and Clinics of Chinese Materia Medica, 2012, 3(3): 10-11 |
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| Authors: | WU Bo-ying |
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| Affiliation: | WU Bo-ying(Sichuan Province Liangshan Institute for Food and Drug Control,Liangshan Yi Autonomous Prefecture 615000,China) |
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| Abstract: | Objective:To investigate the effect of processing on chemical composition of curcuma.Method:The study was carried out by investigating the change of the active ingredient and fingerprint before and after processing.Result:Some loss in the active ingredient of curcuma was found after being processed.11 peaks were found in fingerprint,but 7 peaks were found in curcuma decoction pieces.Conclusion:The change of the active ingredient and fingerprint were found before and after processing of curcuma.The missing peaks in HPLC fingerprint after being processed verify the conclusion that the loss of active ingredient exist in processing. |
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| Keywords: | Curcuma processing effective composition fingerprint |
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