不同贮存期的桂枝生品与炮制品的质量研究

Study on Quality of Crude Ramulas Cinnamomi in Different Reserve Period and Their Prepared Products

目的:对不同贮存期的桂枝生品和炮制品质量进行比较。方法:用药典方法对挥发油进行含量测定。结果:桂枝炒制后挥发油含量有所降低,蜜制后略有增加;且贮存时间越长,含量越低。密度也随贮存时间的延长而降低,并按生桂枝、蜜制桂枝、炒桂枝的顺序依次减小。但不同贮存期和炮制方法对桂枝挥发油化学组分基本无质的影响。结论:桂枝的炒制和蜜制是有意义的。

Objective: To compare quality of crude Ramulas Cinnamomi in different reserve period and their prepared products. Method: Analyzing the content of volatile oil by pharmacopoeia method. Results: The content of volatile oil in prepared Ramulas Cinnamomi by frying decreased, while that in the prepared Ramulas Cinnamomi with honeybee increased a little. The longer the reserve time was, the less the content of volatile oil were. The density becomed smaller in proper order according to crude Ramules Cinnamomi, product processed with honeybee and product processed by frying. But different store time and preparing methods hardly influenced the component of its volatile oil. Conclusion: It's useful for Ramulas Cinnamomi to be prepared by frying or with honeybee.