| 微波煎煮法与传统煎煮法制备驻车方汤剂的比较 |
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| 引用本文： | 陈金月,龚敏阳,文隽,孙蓝峪. 微波煎煮法与传统煎煮法制备驻车方汤剂的比较[J]. 广西中医学院学报, 2007, 10(3): 73-75 |
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| 作者姓名： | 陈金月 龚敏阳 文隽 孙蓝峪 |
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| 作者单位： | 广西中医学院第一附属医院,广西,南宁,530023 |
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| 摘 要： | [目的]比较微波煎煮法与传统煎煮法的煎煮效果。[方法]用紫外分光光度法测定汤剂中小檗碱的含量,以盐酸小檗碱总量及汤剂的总固体量为考察指标来比较两种方法的煎煮效果。[结果]微波煎煮法与传统煎煮法的煎煮效果没有显著差异(P>0.05),但较传统法耗时少节能。[结论]初步提示微波煎煮法可代替传统煎煮法。
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| 关 键 词： | 驻车方 盐酸小檗碱 微波煎煮法 传统煎煮法 |
| 文章编号： | 1008-7486（2007）03-0073-03 |
| 修稿时间： | 2007-05-09 |
MICROWAVE DECOCTING METHOD VS. TRADITIONAL DECOCTING METHOD IN PREPARATION OF ZHUCHE DECOCTION |
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| CHEN Jin-yue,GONG Min-yang,WEN Jun,SUN Lan-yu. MICROWAVE DECOCTING METHOD VS. TRADITIONAL DECOCTING METHOD IN PREPARATION OF ZHUCHE DECOCTION[J]. Journal of Guangxi Traditional Chinese Medical University, 2007, 10(3): 73-75 |
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| Authors: | CHEN Jin-yue GONG Min-yang WEN Jun SUN Lan-yu |
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| Affiliation: | The First Affiliated Hospital of Guangxi Traditional Chinese Medical Universtiy,Nanning,Guangxi,530023,China |
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| Abstract: | [Objective] To compare the decocting effects of microwave method and traditional method in the preparation of Zhuche Decoction.[Methods] The decocting effects of both methods were compared by using two indicators: the total content of hydrochloric acid berberine,which was determined by UV Spectrophotometry,and the total solids of the Zhuche Decoction.[Results] The results of both methods did not show significant difference(P>0.05).But the microwave method was much less time-consuming and more energy-saving.[Conclusions] The microwave method may replace the traditional method in the preparation of herbal decoctions. |
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| Keywords: | Hydrochloric acid berberine Microwave decocting method Traditional decocting method |
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