酒的类别对黄芩炮制的影响

Effects of Different Wine on Processing of Radix Scutellariae

以黄芩甙(Baicalin)和黄芩甙元(Baicalein)为指标,用反相高效液相色谱法,考察酒的类别及浓度对黄芩炮制品主要活性成分黄芩甙和黄芩甙元含量的影响,结果表明:酒炙黄芩的黄芩甙和黄芩甙元的含量仅与酒的类别有关,用白酒炙的含量明显高于用黄酒炙(P<0.05)。

The contents of baicalin and baicalain in the Radix Scutellariae processed by different wine were determined by reversed HPLC in order to investigate the quality of the processed samples. The results indicated that the two main components in the processed samples were related in quantity to kinds of wine used in processing. The content in samples was higher for the processing wiht spirits of wine than with yellow rice wine.