摘要
目的考察炮制时间对何首乌中蒽醌含量的影响。方法何首乌分别用黑豆汁拌蒸2、4、6、8、10h,采用直接醋酸镁比色法和酸水解后醋酸镁比色法,分别测定炮制饮片中游离蒽醌和总蒽醌的含量。结果黑豆汁拌蒸品随炮制时间的变化游离蒽醌含量逐渐升高,但总蒽醌没有显著性变化。结论应规范何首乌饮片的炮制时间,使何首乌有效成分可控。
OBJECTIVE： To investigate the influence of different times of processing on content of chemical components anthraquinone in Radix Polygonum Muhiflori. METHODS： Radix Polygonum Muhiflori was steamed with black bean sauce for 2,4, 6,8,10 h, respectively. The contents of nomadic and total anthraquinone were determined by the magnesium acetate colorimetry directly and after acidolysis, respectively. RESULTS：In the process of black bean sauce stewing, the content of free anthraquinone increased with processing time and total anthraquinone had not obviously changed. CONCLUSION： The time for processing of Radix Polygonum Muhiflorum should be standardized to avoid significant variation of effective ingredients.
出处
《中国药房》
CAS
CSCD
北大核心
2007年第3期193-194,共2页
China Pharmacy
关键词
何首乌
炮制时间
蒽醌含量
Radix Polygoni Multiflori
Processing time
Content of anthraquinone
