不同炮制工艺对枳壳质量影响研究

目的:研究不同炮制工艺对枳壳质量的影响。方法:用冷浸法测定枳壳饮片及不同炮制品中水溶性浸出物的含量,用紫外分光光度法测定枳壳饮片及不同炮制品中总黄酮的含量。结果:麸炒枳壳、麸烘枳壳水溶性浸出物的含量均明显高于枳壳饮片,但总黄酮含量均略有下降。比较麸炒枳壳和麸烘枳壳发现,两种炮制工艺对枳壳的有效成分含量影响无显著差异。结论:炮制可增加枳壳有效成分溶出量,麸烘可代替传统麸炒工艺。

Objectlve：To study the effects on the quality of Fructus Aurantii by different processing technics, methods： The water dissolved substances of different processing methods were determined by soakage. T total flavone of different processing methods were determined by UV. results; The water dissolved substances of higher than the extracts of crude material. The total flavone of processed material were fewer than the total flavone of crude material. There is no distinct difference between processed material and crude material. Conclusion~ When Fructus Aurantii was processed,the extrating ratio if effective substance was increased. The method of stir-baked with wheat bran can substitute for stir-fried with wheat bran.