不同炮制方法对白及中militarine及浸出物含量的影响

目的：测定不同炮制方法对白及药材中militarine及浸出物含量的影响。方法：采用直接切片、煮后切片和蒸后切片等方法对白及进行炮制，采用高效液相色谱法及浸出物含量测定法对白及药材中militarine含量和浸出物含量进行测定。结果：白及药材煮制切片militarine含量2.37%，蒸制切片含量3.09%，直接切片含量1.78%；煮制切片浸出物含量17.88%，蒸制切片含量19.51%，直接切片含量17.72%，可见不同炮制方法对白及药材中militarine含量和浸出物含量有一定的影响。结论：从militarine含量和浸出物含量考察，白及的炮制以蒸法为宜。

Different Effect with Different Processing Methods on Chemical Constituents of Bletillae Rhizoma

Objective: To determine the effects on the content of militarine and extracts in herb Rhizoma Bletillae by different processing methods. Method: Several methods such as direct slices, slices after boiling and slices after steaming have been adopted to concoct Bletillae Rhizoma. The content of militarine and the extract were determined using high performance liquid chromatography (HPLC) and extract content assay. Result: Different processing methods have different effect on the content of militarine and extract of Bletillae Rhizoma. Conclusion: Based on the content of militarine and extract, the best concoct method is slice after steaming.