| 酒当归最佳炮制工艺研究 |
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| 引用本文： | 吴志成,杨锡仓,王明伟,等.酒当归最佳炮制工艺研究[J].甘肃中医,2014(1):40-42. |
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| 作者姓名： | 吴志成 杨锡仓 王明伟 等 |
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| 作者单位： | [1]甘肃中医学院附属医院,甘肃 兰州 730020 [2]甘肃中药炮制及质控工程技术研究中心 ,甘肃 兰州 730020 [3]甘肃中医学院中药学院,甘肃 兰州 730020 |
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| 基金项目： | 甘肃中医学院中青年基金项目（编号gsfy-09-22） |
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| 摘 要： | 目的：建立高效液相色谱法测定酒炒当归和酒浸当归中阿魏酸的含量，筛选出最佳的酒当归临方炮制方法。方法：采用C18色谱柱，以乙腈-0.085磷酸溶液（17∶83）为流动相，检测波长为361 nm，对酒当归中阿魏酸的含量进行测定。结果：酒浸当归阿魏酸含量比生当归和酒炒当归阿魏酸含量高。结论：酒浸当归临方炮制工艺最佳；用HPLC方法测定酒当归中阿魏酸的含量，操作简单，可靠，重现性好，可作为当归炮制工艺控制的有效方法。
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| 关 键 词： | 酒炒当归 酒浸当归 炮制工艺 阿魏酸 |
Research on the Optimal Processing Technology of DangGui Prepared with Liquor |
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| WU Zhicheng,YANG Xicang,WANG Mingwei,DOU Xia,LI Yuefeng.Research on the Optimal Processing Technology of DangGui Prepared with Liquor[J].Gansu Journal of Traditional Chinese Medicine,2014(1):40-42. |
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| Authors: | WU Zhicheng YANG Xicang WANG Mingwei DOU Xia LI Yuefeng |
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| Institution: | WU Zhicheng, YANG Xicang, WANG Mingwei, DOU Xia, LI Yuefeng |
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| Abstract: | Objective： To screen the best processing method of DangGui （Angelica sinensis） prepared with liquor by establishing HPLC method for the determination of the contents of ferulic acid in liquor-roasted DangGui and liquor-soaked DangGui. Methods：C18 column was adopted, the mobile phase：acetonitrile-0.085 phosphoric acid solution（17：83）, detection wavelength was 361 nm. The contents of ferulic acid were detected in DangGui processed with liquor. Results：The contents of ferulic acid in liquor-soaked DangGui were higher than those in rude DangGui and liquor-roasted DangGui. Conclusion：The processing technique for liquor-soaked DangGui is the best;the contents of ferulic acid in liquor-processed DangGui are determined by HPLC, the technique is simple, reliable, reproducible, and it could be an effective method for quality control of processed DangGui. |
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| Keywords: | liquor-roasted DangGui liquor-soaked DangGui processing technique ferulic acid |
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