摘要
目的:比较凤丹皮趁鲜切制与晒干后软化切制两种加工方法制得的饮片中芍药苷和丹皮酚的含量,探讨牡丹皮的最佳加工方法。方法:收集亳州栽培的凤丹皮根系,将根系中粗细相等的根一部分趁鲜切制,一部分晒干后软化切制。采用HPLC同时测定两种饮片中芍药苷和丹皮酚的含量。结果:趁鲜切制饮片中芍药苷的含量高于晒干后软化切制的饮片,而晒干后软化切制的饮片中丹皮酚的含量高于趁鲜切制的饮片。结论:丹皮采用趁鲜切制的加工方法较为适宜。
Objective： To investigate the best processing method of Cortex Moutan by comparing the content of the paeoniflorin and paeonal in the Cortex Moutan processed in fresh-cut and dried-soften cut. Methods： The root system of the cultivated Cortex Moutan in Bozhou city were collected. Parts of the same thickness roots in the root system were processed in fresh-cut, the others were processed in dried-soften cut. Then the content of paeoniflorin and paeonal in the two samples of Cortex Moutan were determined by HPLC method. Result： The content of the paeoniflorin in fresh-cut was higher than that in dried-soften cut piece. However the content of the paeonal in fresh-cut was lower than that in dried-soften cut piece. Conclusion： The optimal method for Cortex Moutan is fresh-cut processing.
出处
《中国现代中药》
CAS
2016年第8期1039-1041,1047,共4页
Modern Chinese Medicine
基金
国家"十二五"科技支撑计划项目(2011BAI04B05)
安徽省科技平台建设项目(1206c0805005)
安徽省教育厅自然科学研究重点项目(KJ2015A388)
关键词
凤丹皮
加工方法
鲜切
芍药苷
丹皮酚
Cortex Moutan
processing method
fresh-cut
paeoniflorin
paeonal
