摘要
目的:研究水煎煮对茜草、茜草炭饮片化学成分和止血作用的影响,并比较二者的区别。方法:HPLC特征图谱分析水煎对茜草、茜草炭饮片化学成分的影响,结合止血作用比较水煎液与粉末混悬液的区别。结果:与甲醇提取液相比,茜草、茜草炭饮片能煎出大部分成分,并且在煎煮过程中产生了新的成分1,3-二羟基蒽醌,与混悬液相比,水煎液止血作用增强。结论:茜草入煎剂止血效果较好。
OBJECTIVE To study and compare the impacts of decoction on chemical composition and hemostatic effect of Radix Et Rhizoma Rubia Slice before and after charring. METHODS By using fingerprint of HPLC, to analyze the impacts of decoction on chemical composition of Radix Et Rhizoma Rubia Slice before and after charring;to compare the different efficiency of decoction and powder suspension by observation of the hemostatie effects. RESULTS Compared with methanol extract, decoction could boil most of the ingredients and produce a new composition-1, 3-dihydroxy anthraquinone. Compared with powder suspension, decoction had the better hemostatic effect. CONCLUSION The hemostatic effect of decoction of Radix Et Rhizoma Rubia Slice is good.
出处
《中国医院药学杂志》
CAS
CSCD
北大核心
2010年第24期2094-2096,共3页
Chinese Journal of Hospital Pharmacy
基金
国家十五科技攻关课题(编号:2001BA701A55-8)
关键词
煎煮
茜草
化学成分
止血作用
decoction
Radix Et Rhizorna Rubia Slice
chemical composition
hemostatic effect
