不同炮制方法对白芍中芍药苷含量的影响

Influence of Different Processing Method on the Content of Paeoniflorin in Radix Paeoniae Alba

目的考察不同炮制方法对白芍中芍药苷含量的影响。方法应用清炒、酒炙、醋炙3种炮制方法加工白芍饮片,采用HPLC法测定各种炮制品中的芍药苷含量。结果各炮制品中芍药苷含量由高到低依次为:生白芍>炒白芍>酒白芍>醋白芍。结论不同炮制方法对白芍中芍药苷含量有较大影响。

Objective To observe the influence of different processing method on paeoniflorin content in Radix Paeoniae Alba. Methods Three different methods were used for processing Radix Paeoniae Alba. HPLC method was adopted to determine the paeoniflorin content in different processed products, and the effect of different processing methods was compared. Results There were obvious differences in the paeoniflorin content of which was processed by different methods： Radix Paeoniae Alba without processing 〉 stir-baked Radix Paeoniae Alba 〉 stir-baked Radix Paeoniae Alba with wine 〉 stir-baked Radix Paeoniae Alba with vinegar. Conclusion Different processing method has great influence on the paeoniflorin content of Radix Paeoniae Alba.