摘要
对不同炮制方法所制备的马齿苋药材的质量进行分析与评价。以采于杨凌的马齿苋药材经过晒制、蒸制、烫制方法制备的马齿苋药材为研究对象,采用紫外分光光度法测定马齿苋药材中多糖和总黄酮质量分数。可见马齿苋药材因炮制方法不同,其药材中多糖和总黄酮质量分数存在差异,质量分数由高到低的为蒸制、烫制、鲜品直晒。因此炮制方法是影响马齿苋药材质量的重要因素。
To analyze and evaluate the quality of purslane herbs from different processing methods. purslane from Yanglin was preparated by basked, steamed and scalded. The polysaccharide and total flavonoids in purslane herbs were detected by UV spectrophotometric method. There are some differ- ences in the content of polysaccharide and total flavonoids, the order in the content of the elements from high to low was steamed, scalded and basked. The processing methods are important factor af- fecting the quality of purslane.
出处
《化工科技》
CAS
2015年第2期24-26,50,共4页
Science & Technology in Chemical Industry
基金
陕西省教育厅专项科研计划项目(14JK1623)
关键词
马齿苋
炮制方法
多糖
总黄酮
Purslane Processing methods
Polysaccharides
Total flavonoids