根及根茎类中药煮散与传统饮片有效成分煎出量对比研究

Comparison of active ingredient contents in the decoction of roots and rhizomes between decocting powders and herbal pieces

目的:对比研究根及根茎类中药煮散与传统饮片的煎煮效果,为煮散的临床应用提供科学依据。方法:葛根芩连汤方中各药味葛根、黄芩、黄连、炙甘草为根及根茎类药材,以上述4味饮片为研究对象,将其制成煮散,对比分析煮散与饮片不同煎煮方法水煎液中有效成分的含量及干膏率。结果:与饮片的两种煎煮方法相比较,煮散水煎液的干膏率及有效成分煎出量均高于传统饮片,并能在较短时间内迅速释放主要有效成分。结论:葛根、黄芩、黄连、炙甘草4种根及根茎类饮片制成煮散,可提高药材使用率,具有省时省材之优点,可以代替传统饮片应用于临床。

Objective： To compare the decoction capabilities of decocting powders with herbal pieces of roots and rhizomes for providing scientific evidence for the application of decocting powders. Methods： Gegenqin- lian decoction, composed of Radix Puerariae, Radix Scutellariae, Rhizoma Coptidis and Radix Glycyrrhizae Preparata, was chosen as the experimental object. The contents of the active ingredients and dry extract yield in the decoction solution were set as the index to compare the decoction capabilities between decocting powders and herbal pieces. Results： With different decoction methods, the dissolution rates and the concentrations of the corresponding ingredients in the decocting powders were higher than those in the herbal pieces. Conclusion： The decocting pow- ders of four kinds of root and rhizome herbs, including Radix Puerariae, Radix Scutellariae, Rhizoma Coptidis and Radix Glycyrrhizae Preparata, can replace traditional pieces to fill the prescription and save medical raw materials.