干姜煮散颗粒与传统饮片在不同煎煮时间点干膏收率与6-姜辣素含量的对比研究

Comparative Study of Extraction Yield and 6-gingero Content from Zingiberis Rhizome Cooked Powder Particles and Traditional Cut Crude Slices at Different Decoction Time

为探讨干姜煮散颗粒与传统饮片在不同煎煮时间点的煎出效果,测定了干姜煮散颗粒和传统饮片在不同煎煮时间点水煎液的干膏收率,同时采用HPLC法测定了不同时间点两者水煎液中6-姜辣素的含量.实验结果表明,在相同的煎煮条件中,不同煎煮时间点干姜煮散颗粒的水煎液中的干膏收率和6-姜辣素的含量均显著高于干姜传统饮片水煎液(P<0.05).验证了"中药煮散"省材省时之优点,为中药传统饮片应用形式的创新提供了一种新思路.

To discuss the decontion effect of Zingiberis rhizome cooked powder particles and traditional cut crude slices at different decotion time, extraction yield of the two at different decotion time was determined. At the same time, HPLC method was used for the determination of the content of 6-gingerol changes in decoction of Zingiberis rhizome and Zingiberis rhizome powder at various decoction times. With the same decoction condition, the content of 6-gingerol and the yield of extraction in decoction made from powder are both greatly more than in decoction pieces of Zingiberis rhizome at different decoction time and there was a significant difference （P 〈 0.05）. It is concluded that the decoction made from powder has the feature of time-saving and medicinal materials-saving, which provides a new idea for the application innovation of traditional cut crude slices.