摘要
对蔓荆子生品、炒品、酒制品等水浸出物、醇浸出物及黄酮含量进行了测定。结果表明 ,蔓荆子炒制后 ,水浸出物及醇浸出物含量降低 ,不利于成分煎出 ;酒制后尤以 10 %酒拌碎品总黄酮含量较高。综合考虑 ,蔓荆子入药以疏散风热为主时 ,以生品打碎为宜 ;而治疗上焦病证 ,以镇痛作用为主时 ,诸如太阳头痛等 ,则以 10 %黄酒拌打碎品为宜。
The contents of water extract, ethanolic extract and flavones in crude sample, fried sample and alcohol-broiled sample were determined. As a result, the contents of watery extract and ethanolic extract of fried sample decreased, was not good to components decocting. The contents of the total flavones in alcohol-broiled product especially soaked with 10% wine after being crashed was higher than others. Considering as a whole, when Fructus Viticis is used to dispel wind and heat from the body, crashed crude sample is good; when its analgesic action is used to treat syndrome of the upper-jiao, such as Taiyang headache, and so on, crashed sample soaked with 10% wine is good.
出处
《时珍国医国药》
CAS
CSCD
2000年第6期503-504,共2页
Lishizhen Medicine and Materia Medica Research
关键词
蔓荆子
炮制品
总黄酮
浸出物
中药
Fructus Viticis
Processed product (sample)
Total flavones
Extract
