吴茱萸、生姜不同配伍和炮制对吴茱萸碱含量的影响

Rutaecarpine, ginger and different combinations concocted by the The impact of alkali content rutaecarpine

目的:考察吴茱萸不同配伍与炮制方法对吴茱萸碱含量的影响。方法:采用吴茱萸与生姜2:1,3:2,4:3三种不同配伍比例与传统姜制吴茱萸中吴茱萸碱含量作为考察指标,对实验数据进行分析处理。结果:回归方程为:Y吴茱萸碱=9000000x+5403,r=0.9999,吴茱萸不同配伍与炮制方法对吴茱萸碱含量影响差异较大。

The purpose of inspection rutaecarpine compatibility with different methods concocted by the impact of rutaecarpine alkali content. Methods rutaecarpine and ginger 2：1,3：2,4：3 threedifferent combinations of ginger and traditional system of rutaecarpine rutaecarpine alkali content inspection as a target, the experimental data analysis. The results for the regression equation： Y evodiamine = 9000000X ＋ 5403, r = 0.9999, rutaecarpine compatibility with different methods of processing differences greater impact rutaecarpine alkali content.