| 不同紫菀饮片中紫菀酮的含量比较 |
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| 引用本文： | 修彦凤,程雪梅,刘蕾,吴弢,王峥涛. 不同紫菀饮片中紫菀酮的含量比较[J]. 上海中医药大学学报, 2006, 20(2): 59-61 |
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| 作者姓名： | 修彦凤 程雪梅 刘蕾 吴弢 王峥涛 |
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| 作者单位： | 上海中医药大学中药研究所,上海,201203;上海中医药大学中药学院,上海,201203;上海中药标准化研究中心,上海,201203;上海雷允上中药饮片厂,上海,200434;上海中医药大学中药研究所,上海,201203;上海中药标准化研究中心,上海,201203 |
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| 摘 要： | 目的:比较不同紫菀饮片中紫菀酮的含量。方法:以紫菀酮为指标,建立了HPLC法的测定条件,并对生紫菀、蒸紫菀、炒紫菀、蜜紫菀、醋紫菀、酒紫菀中该成分的含量进行了测定。结果:紫菀酮的含量大小依次为生紫菀>炒紫菀>蒸紫菀>醋紫菀>酒紫菀>蜜紫菀;以纯紫菀计,不同紫菀饮片中紫菀酮的含量大小依次为蜜紫菀>炒紫菀>生紫菀>醋紫菀>酒紫菀>蒸紫菀。结论:紫菀经过不同方法炮制所得各种紫菀饮片中紫菀酮的含量均较生品低;但以纯紫菀计,紫菀蜜炙后紫菀酮的含量升高。
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| 关 键 词： | 紫菀饮片 紫菀酮 HPLC法 |
| 文章编号： | 1008-861X(2006)02-0059-03 |
| 收稿时间： | 2005-12-23 |
| 修稿时间： | 2005-12-23 |
Comparison of Shionone Content in Different Slices of Prepared Radix Asteris |
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| XIU Yan-feng,CHENG Xue-mei,LIU Lei,WU Tao,WANG Zheng-tao. Comparison of Shionone Content in Different Slices of Prepared Radix Asteris[J]. Acta Universitatis Traditionis Medicalis Sinensis Pharmacologiaeque Shanghai, 2006, 20(2): 59-61 |
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| Authors: | XIU Yan-feng CHENG Xue-mei LIU Lei WU Tao WANG Zheng-tao |
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| Abstract: | Objective:To compare the contents of shionone in different slices of prepared Radix Asteris(RA).Methods:HPLC was used to determine the contents of shionone in different slices of prepared RA,including dried RA,steaming RA,stir-frying RA,stir-frying RA with honey,vinegar or wine.Results:The order of shionone content in different slices of prepared RA is: dried RA>stir-frying RA>steaming RA>stir-frying RA with vinegar>stir-frying RA with wine>stir-frying RA with honey.Regarding pure RA,the content order is: stir-frying RA with honey>stir-frying RA>dried RA>stir-frying RA with vinegar>stir-frying RA with wine>steaming RA.Conclusion:The contents of shionone in different slices of prepared RA are less than that in dried RA,but regarding pure RA,the content of shionone in stir-frying RA with honey is higher. |
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| Keywords: | Slices of prepared Radix Asteris shionone HPLC |
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