摘要
目的:探讨酒蒸南五味子炮制原理。方法:采用挥发油测定法测定挥发油含量,薄层色谱定性鉴别;分光光度法测 定总木脂素含量;用浸出物测定法测定水浸出物含量。结果:酒蒸南五味子挥发油的含量降低了35.3,薄层层析结果 显示增加了一个斑点;总木脂素含量酒蒸品较生品提高了28.9;水浸出物含量酒蒸品较生品降低了2。结论:传统 炮制理论是有一定科学道理的。
AIM: To study the processing principle of Fructus Schisandrae Sphenantherae steamed with wine. METHODS: The content of volatile oil was measured by means of volatile oil measuring method and identified by TLC. The total lignans was determined by spectrophotometry and the water-soluble extractive was measured by determination of extractive method. RESULTS: The volatile oil content in Fruetus Schisandrae Sphenantherae by steaming with wine decreased by 35.3%, TLC showed that a new spot was added; the lignans content had an increase of 28.9% and the water extractive was 2% less than in crude drug. CONCLUSION: Tranditional process is reasonable.
出处
《中成药》
CAS
CSCD
北大核心
2005年第2期176-178,共3页
Chinese Traditional Patent Medicine
关键词
南五味子
炮制
挥发油
木脂素
水浸出物
Fructus Schisandrae Sphenantherae
process
volatile oil
lignans
water-soluble lixivium
