清炒法与砂烫法炮制川楝子的比较研究

Comparative Study of Processing Fructus Toosendan by Stir-Frying Method and Sand Scorching Method

目的考察砂烫法代替清炒法炮制川楝子的可行性。方法分别采用清炒法和砂烫法炮制川楝子,并用高效液相色谱(HPLC)法测定各炮制品中川楝素的含量。结果 2种炮制方法所得样品的川楝素测得含量无显著性差异。结论 2种炮制方法对川楝素的含量均无显著影响,但砂烫法用时较少,药材外观色泽较好,无焦斑,故砂烫法可以代替清炒法炮制川楝子。

Objective To study the feasibility of usingsand-scorching toosendan. Methods The Fructus toosendan was processed by the method to replace stir-frying method for processing Fructus sand-scorching method and thestir-frying methodrespective- ly. Content determination of toosendaninwas conducted by HPLC. Results There was no significant difference in the contents of toosen- danin by the two methods. Conclusion The two methods have no obvious effect on the contents of toosendanin, but thesand- scorching method consumes less time,and the appearance shows better color with no focal spot. The method sand- scorching method could replace the stir- frying method for processing Fructus toosendan.