不同加工方法对黄芩炮制品质量影响的研究

Research on Different Processings of Scutellaria baicalensis Georgi

目的:以新鲜黄芩为材料,做了不同加工方法对其炮制品质量影响的比较。方法:分别采用冷浸法、蒸法和煮法三种加工方法,并用HPLC法测定其有效成分含量。结果:蒸法和煮法既可以软化切片,又可以破坏酶的活性,使用过程应根据实际情况选用不同的方法。结论:煮法以等体积水,加热10 m in,80℃干燥为宜;蒸法时间取20 m in,干燥温度以80℃为宜。

Objective： Comparing the different processings of S. baicalensis Georgi with fresh herb. Methods： Watering, cooking and steaming method were adopted and the contents of flavonoids was determined by HPLC. Results： Cooking and steaming method could not only intenerate the slices, but also destroy the activity of enzyme. So different means could be choosen according to practice. Conclusion ： Among them, cooking method with 1 time volume of water, heating 10 min, drying at 80℃ and steaming method taking 20 min, drying at 80℃ is proper.