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目的考察不同加工方法对黄芩饮片质量的影响。方法对不同加工方法的黄芩饮片进行外观评价;采用HPLC色谱法对黄芩饮片中黄芩苷含量进行测定;同时对其水分、浸出物等进行了测定。结果不同炮制加工方法对黄芩饮片的外观、黄芩苷的含量和浸出物的影响不同,以烘制法制备的黄芩饮片的有效成分的含量最高,传统“二次加工”方法制备的黄芩饮片,含量最低。结论不同炮制方法对黄芩饮片质量影响不同,烘制法炮制加工的黄芩饮片的质量最好。
Objective To investigate the effects of different processing methods on the quality of Radix Scutellariae Pieces. Methods The appearance of Radix Scutellariae was evaluated by different processing methods. The content of baicalin in Radix Scutellariae was determined by HPLC and the contents of water and extract were determined. Results Different processing methods had different effects on the appearance of baicalin, the content of baicalin and the effects of extracts. The content of active ingredients of baicalin prepared by baking method was the highest, and the content of baicalin prepared by the traditional method of “secondary processing” , The lowest content. Conclusion Different processing methods have different effects on the quality of Radix Scutellariae. The quality of Radix Scutellariae processed by baking method is the best.