| 半夏姜制对麻黄碱含量的影响 |
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| 引用本文： | 吴皓,谈献和,蔡宝昌,叶定江.半夏姜制对麻黄碱含量的影响[J].中国中药杂志,1996,21(3):157-158. |
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| 作者姓名： | 吴皓 谈献和 蔡宝昌 叶定江 |
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| 作者单位： | 南京中医药大学 210029 |
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| 摘 要： | 经检测,半夏中含有的麻黄碱成分含量为0.00344%,经炮制后,半夏5种炮制品中麻黄碱含量的顺序依次为:姜矾半夏>生半夏>姜浸半夏>姜煮半夏>矾浸半夏。矾水浸和单纯加热对麻黄碱的含量影响最大。
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| 关 键 词： | 半夏姜制 麻黄碱 |
| 收稿时间： | 1995/10/30 0:00:00 |
Effect of Ginger-processing on I-Ephedrine Contents in Rhizoma Pinelliae |
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| Wu Hao ;Tan Xianhe;Cai Baochang; Ye Dingjiang.Effect of Ginger-processing on I-Ephedrine Contents in Rhizoma Pinelliae[J].China Journal of Chinese Materia Medica,1996,21(3):157-158. |
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| Authors: | Wu Hao ;Tan Xianhe;Cai Baochang; Ye Dingjiang |
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| Institution: | Nanjing University of Traditional Chinese Medicine 210029 |
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| Abstract: | The contents of l-ephedrine in Rhizonia Pinelliae have been detemiined to be approximately3. 44×10~3. The contents vary with the five different proressing methods in the following order: Pinellia boiled withginger juice and alum>raw Pinellia>Pinellia dipped in ginger juice>Pinellia boiled only with ginger juice>Pinelliadipped in alum solution. The alum solution and the Pinellia boiled only with ginger juice bear most strongly on thel-ephedrine contents of Pinellia. |
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| Keywords: | Rhizonia Pinelliae procested with gingertl-ephedrine |
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