摘要
[目的]系统考察了炮制对中药山茱萸药效成分的影响,并初步探讨了山茱萸炮制前后其药理作用发生变化的相关物质基础。[方法]结合试验研究与文献综述,分别对山茱萸生品、酒蒸品中各类药效成分的含量进行考察。[结果]山茱萸酒蒸后苷类成分的含量均有所下降,而有机酸类成分、多糖类成分、与肝肾有关的药用氨基酸及微量元素的含量均有所增加。[结论]山茱萸炮制前后药理作用的差异与其物质基础密切相关。山茱萸临床入药是否进行加工炮制应取决于其具体临床应用。
[ Objective ] Effects of processing on the activated pharmaceutical ingredients from Cornus officinalis were investigated. The correlative substances base for the pharmacology change of Comus officinalis during processing was preliminarily discussed. [ Method ] Combining with the experiment studies and literature review, the contents of activated ingredients in crude products and processed ones were investigated. [ Result ] During processing, the content of glycosides decreased, the contents of organic acids, polysaccharides, pharmaceutical amino acids and microelement were higher. [ Conclusion] The difference of pharmacology of Comus offiinalis during processing was closely related with its correlative substances. Whether processing or not depended on the concrete clinical application of Comus officinalis.
出处
《安徽农业科学》
CAS
北大核心
2008年第35期15529-15531,共3页
Journal of Anhui Agricultural Sciences
基金
河南省重点科技攻关基金资助项目(2005020300)
关键词
炮制
山莱萸
药效成分
药理作用
Processing
Comus officinalis
Activated pharmaceutical ingredients
Pharmacology
