半夏姜制对麻黄碱含量的影响

Effect of Ginger-processing on I-Ephedrine Contents in Rhizoma Pinelliae

经检测，半夏中含有的麻黄碱成分含量为０．００３４４％，经炮制后，半夏５种炮制品中麻黄碱含量的顺序依次为：姜矾半夏＞生半夏＞姜浸半夏＞姜煮半夏＞矾浸半夏。矾水浸和单纯加热对麻黄碱的含量影响最大。

The contents of l-ephedrine in Rhizonia Pinelliae have been detemiined to be approximately3. 44×10￣3. The contents vary with the five different proressing methods in the following order: Pinellia boiled withginger juice and alum>raw Pinellia>Pinellia dipped in ginger juice>Pinellia boiled only with ginger juice>Pinelliadipped in alum solution. The alum solution and the Pinellia boiled only with ginger juice bear most strongly on thel-ephedrine contents of Pinellia.