摘要
目的:比较不同加工工艺对白芷中欧前胡素、总香豆素、浸出物含量的影响。方法:采用RP-HPLC法、紫外分光光度法、重量法对白芷有效成分进行测定。结果:不同加工工艺对白芷中有效成分含量有一定影响。白芷在不同加工工艺条件下含量由高到低依次为:鲜白芷烘至一定程度切片>产地趁鲜直接切片>传统工艺切片。结论:结合饮片外观,鲜白芷产地烘至一定程度直接切片,其质量较好。该方法结果减少了白芷传统加工方法中的软化环节,节约了成本,保证了药材的质量,是一种能够适用于企业规模化生产的新型工艺。
Objective：To study the effect of different processing technology on contents of imperatorin,total coumarin and extract in the Angelica dahurica.Method： Using the RP-HPLC method,ultraviolet spectrophotometry method and the weight method to determine the effective component in the A.dahurica.Result： Different processing technology has an effect on effective component in the A.dahurica.The best method was drying the fresh A.dahurica for several hours,then cut into thick slices and dry at 60 ℃.The second was drying the fresh A.dahurica.The third method was the traditional method.Conclusion：This method not only shorten the soften time in processing,but also save the cost of production to ensure quality of pieces.It is a new processing method for standardized production of Chinese herbal pieces.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第14期88-91,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国际科技合作计划项目(S2012ZR0339)
关键词
白芷
加工工艺
欧前胡素
总香豆素
浸出物
Angelica dahurica
processing technology
imperatorin
total coumarin
extract
