摘要
目的:通过对大青叶压制饮片和普通饮片的煎煮,观察定量压制是否影响大青叶的煎煮质量。方法:分别对大青叶压制饮片和传统饮片进行单味煎煮和在复方中煎煮,以靛玉红含量及干膏率为评价指标。结果:压制中药饮片水煎液中靛玉红含量及干膏收率与传统饮片无明显差异。结论:压制并不影响大青叶饮片的煎煮效果。
Objective：To observe whether the press forming affects the decoction quality of Folium Isatidis by contrast the decoction of compressed pieces and ordinary pieces.Methods：Evaluating the content of indirubin and dry extract yielding rate of compressed pieces and ordinary pieces respectively.Results：No obvious difference of indirubin content nor dry extract yielding rate was found in the decoction between compressed pieces and ordinary pieces.Conclusion：Press forming does not affect the decoction quality of Folium Isatidis pieces.
出处
《亚太传统医药》
2014年第21期14-16,共3页
Asia-Pacific Traditional Medicine
基金
四川省科技计划项目(2011SZ0311)
关键词
大青叶压制饮片
传统饮片
靛玉红
干膏率
Folium Isatidis Compressed Pieces
Ordinary Pieces
Indirubin
Dry Extract Yielding Rate
