摘要
目的研究炮制对槐米中芦丁含量的影响。方法采用HPLC法测定芦丁的含量。结果随着炮制温度的升高,炮制时间的延长,芦丁的含量逐渐降低。结论 炮制时间及炮制温度的变化对槐米中芦丁的含量有较大影响。
Objective To explore effect of different processing methods on content of rutin in Flos sophorae.Methods HPLC method was employed to determine the content of rutin in Flos sophorae.Results Processing temperature and time increased,content of rutin decreased gradually.Conclusion The change of processing temperature and time had great effect on content of rutin in Flos sophorae.
出处
《吉林医药学院学报》
2010年第6期330-332,共3页
Journal of Jilin Medical University
关键词
槐米
炮制
芦丁
Flos sophorae
processing
rutin