摘要
目的:研究香附炮制前后总皂苷含量的变化。方法:采用高氯酸显色法,以紫外-可见分光光度法进行测定。结果:香附醋炙后总皂苷含量比生品提高28.21%,酒炙提高22.48%。结论:香附炮制后总皂苷含量明显升高,醋炙比酒炙香附总皂苷含量高。总皂苷是否为香附中的有效成分有待于进一步研究。
Objiective： To determinate the content of total saponins prior to and after processing of Rhizomaa Cyperi. Methods： The content of total saponins in Rhizoma Cyperi frying with vinegar and frying with spirits was detected by UV and eolorimetric method . Results： The content of total saponins increased by 28.21% in Rhizoma Cyperi frying with vinegar and increased by 22.48% in Puhizoma Cypefi flying with spirits than that in Rhizoma Cyperi. Conclusion： It will be studied whether the total saponins in Rhizoma Cyperi is the active ingredients.
出处
《内蒙古中医药》
2010年第11期141-142,共2页
Inner Mongolia Journal of Traditional Chinese Medicine
基金
山东省中医药2007-2008年度科技发展计划项目(编号2007-110)
关键词
香附
炮制
总皂苷
含量
Rhizoma Cyperi
processing
total saponins
content
