不同量值和煎煮法对葛根芩连汤质量的影响

Influence of Different Boiling Methods and Values on Quality of Gegen Qinlian Decoction

目的： 探析本原煎煮法与现代常规煎煮法对葛根芩连汤有效成分煎出率及浸膏得率的影响。 方法： 以干膏率和12个有效成分的含量为指标，选取经方不同量值（一两等于13.8 g及一两等于3 g），通过单因素试验考察2种煎煮方法对葛根芩连汤质量的影响。 结果： 一两等于13.8 g时，本原法煎煮的有效成分煎出量只能达到现代常规法的47%~74%，干膏率达67%;一两等于3 g时，本原法煎煮的有效成分煎出量为现代常规法的102%~148%，干膏率118%。 结论： 不同量值的经方采用不同煎煮方法会影响药物有效成分的煎出量，为经方的古为今用提供参考。

Objective： To compare effects of traditional decoction method and modern decoction method on active ingredients yield and extract yield of Gegen Qinlian decoction. Method： Taking yield of dry extract and contents of twelve active components as indexes,different values of medication in classical formulas included one ounce equals to13.8 g and one ounce equals to 3 gram were adopted,effects of two different decoction methods on quality of Gegen Qinlian decoction were investigated by single factor tests. Result： When one ounce equals to13.8 g, compared with modern decoction method,contents of active components by traditional decoction method reached 47%-74%,dry extract rate was 67%;When one ounce equals to 3 g,compared with modern decoction method,contents of active components by traditional decoction method reached 102%-148%,dry extract rate was 118%. Conclusion： Different decoction methods with different values of classic formulas had effects on contents of active components,this study could provide a reference for making the past serve the present of classical prescriptions.