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GC法研究砂仁与白豆蔻有效成分的煎出量随煎煮时间的变化规律 被引量:12

Change Rule of Decocting Quantity of Effective Components in Amomi Fructus and Amomi Fructus Rotundus with Decocting Time by GC
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摘要 目的:研究砂仁、白豆蔻有效成分的溶出量随煎煮时间的变化规律,以确定是否后下及最佳煎煮时间。方法:采用传统水煎法,分时采样,以樟脑、桉油精为指标性成分,GC法研究单煎及合煎时汤液中相关有效成分的溶出量随煎煮时间的动态变化规律。结果:砂仁煎煮3-6 min时汤液中樟脑的总量达到相对高值,煎煮10 min以上损失超过45%;白豆蔻数沸即可,2 min内为宜,煎煮5 min以上汤液中桉油精的总量损失超过50%。结论:砂仁和白豆蔻后下,分别煎煮3-6 min和2 min以内;该分析方法准确、可靠,可用于相关汤剂的质量控制。 Objective:To study the change rule of decocting quantity of the effective components in Amomi fructus and Amomi fructus rotundus with decocting time to determine whether or not decocted later and optimal decocting time. Methods:The herbs were extracted by the traditional water decoction, and at different time points, sampling was carried out. Using camphor and eucalyptol as the index components, the change rule of decocting quantity of the effective components with the decoction time under the condition of single and combined decoction was investigated. Results:When the decoction time of Amomi fructus was within the range of 3-6 min, the total amount of camphor in the decoction reached relatively high value, and the total amount lost more than 45% when the decoction time exceeded 10 min. Amomi fructus rotundus boiled for a short time below 2 min, and when the decoction time was more than 5 min, more than 50% eucalyptol lost. Conclusion:Amomi fructus and Amomi fructus rotundus should be decocted later with decocting time within 3-6min and below 2 min, respectively. The analytical method is reliable and precise in the quality control of relative decoction.
出处 《中国药师》 CAS 2015年第10期1657-1660,共4页 China Pharmacist
关键词 砂仁 白豆蔻 后下 煎煮时间 气相色谱法 Amomi fructus Amomi fructus rotundus Decocted later Decoction time GC
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