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目的:探讨不同炮制方法对广西莪术姜黄素含量及体内抗肿瘤作用的影响。方法:用HPLC法测定广西莪术生品、醋煮品、醋炙品姜黄素的含量;比较炮制品对S180肉瘤小鼠抑瘤作用的影响。结果:广西莪术各炮制品姜黄素的含量为:生品>醋炙品>醋煮品;各炮制品对体内移植性肿瘤小鼠有一定的抑制作用,醋煮品、醋炙品抗肿瘤作用稍强。结论:不同炮制方法对广西莪术质量有一定的影响。
OBJECTIVE: To investigate the effects of different processing methods on Curcumin content and antitumor activity in Curcuma. Methods: The content of curcumin in Curcuma product, vinegar product and vinegar product was determined by HPLC method. The effect of product on the antitumor activity of S180 sarcoma mice was compared. Results: The content of curcumin in curd products of Guangxi Curcuma was: raw product> vinegar product> vinegar product; each processed product had certain inhibitory effect on transplanted tumor mice in vivo. The anti-tumor effect of vinegar and vinegar Slightly stronger. Conclusion: Different processing methods have a certain impact on the quality of Curcuma.