| 田基黄不同炮制品总黄酮及鞣质含量的比较 |
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| 引用本文： | 杨青,张璐. 田基黄不同炮制品总黄酮及鞣质含量的比较[J]. 广东医药学院学报, 2013, 0(5): 505-509 |
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| 作者姓名： | 杨青 张璐 |
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| 作者单位： | [1]武警广东省总队医院,广东广州510507 [2]南方医科大学中医药学院,广东广州510515 |
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| 摘 要： | 目的探索不同炮制方法对田基黄药材中总黄酮和鞣质的影响。方法采用紫外分光光度法测定田基黄不同炮制品中总黄酮、鞣质的质量分数，并对其炮制品进行薄层色谱比较研究。结果田基黄酒炙和醋炙后，黄酮与鞣质的质量分数较其他炮制品高。结论本方法操作快速、简便、准确，可用于田基黄药材的质量控制。
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| 关 键 词： | 田基黄 炮制方法 总黄酮 鞣质 槲皮素 含量 |
Study on the contents of total flavonoids and tannins in different processed products of Hypericum japonicum Thumb. |
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| YANG Qin,ZHANG Lu. Study on the contents of total flavonoids and tannins in different processed products of Hypericum japonicum Thumb.[J]. , 2013, 0(5): 505-509 |
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| Authors: | YANG Qin ZHANG Lu |
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| Affiliation: | 1. Department of Pharmacy, Guangdong Provincial Corps Hospital of Chinese People＇s Armed Police Forces, Guangzhou 510507, China ; 2. College of TCM , Southern Medical University, Guangzhou 510515, China) |
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| Abstract: | Objective To invesitage the effect of the different processing methods on total flavonoids and tannins in Hypericum japonicum. Methods UV was used to determine the contents of total flavonoids and tannins in different processed products of H. japonicum, and its processed products were identified by thin layer chromatography. Results Contents of total flavonoids and tannins in wine and vinegar processed products of H. japonicum slightly increased than others. Conclusion This method was simple, rapid, accurate and reproducible, which was suitable for the quality control of H. japonicum. |
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| Keywords: | Hypericum japonicum Thumb. processing method total flavonoids tannins quercetin content |
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