何首乌炮制用辅料的研究

Study on Adjuvants for Processing Radix Polygoni Multiflori

对生何首乌、黑豆汁拌蒸３２ｈ制何首乌，以及采用不同用量的女贞子、黄酒蒸煮后何首乌的７个不同炮制品主要有效成分（大黄素、大黄素甲醚）的含量变化作了初步的比较，为何首乌的炮制选用新辅料，大大缩短炮制时间的新工艺提供了理论及实验依据。

The content changes of main active components: emodin and physcion, in the crude of Radix Polygoni Multiflori and 7 different processed products are preliminarily studied. The processed products are the processed Radix Polygoni Multiflori stirred and steamed with the juice of Glycine Max for 32 hours, and steamed with wine and the different amounts of Fructus Ligustri Lucidi. This research provides the theoretical and experimental basis for the choosing of new adjuvants and the shortening of processing time.