不同煎煮方式对银翘汤有效成分含量的影响

Effect of different decoction methods on the content of effective components in yinqiao soup

目的探讨不同煎煮方法对银翘汤有效成分含量的影响。方法选自医院中药局提供的银翘汤方中的药材,分别采取传统煎煮法和机器煎煮法,以高效液相色谱法(HPLC)将煎煮后药汁的进行有效成分(绿原酸、连翘苷、牛蒡子苷、甘草苷和甘草酸)含量测定。结果经HPLC法含量测定,传统煎煮法的银翘汤有效成分含量明显高于机器煎煮法,差异有统计学意义(P<0.05)。结论银翘汤采用传统煎煮法的有效成分含量较高,在使用中药方剂治疗时应根据中药材特性,尊重传统工艺,使药效能够以最大限度的发挥作用。

Objective To explore the effect of different decoction methods on the content of active ingredients in yin- qiao soup. Methods Selected the herbs in the yinqiao soup, providing by the Chinese Pharmacopoeia in the hospital. The traditional frying method and the machine decocting method were carried out randomly. The active ingredients （ chlorogenic acid, forsythin, arctiin, gtycyrrhizin and glycyrrhizic acid） were detected by high performance liquid chromatography（ HPLC ）. At the same time, the treatment effect of yinqiao soup after different decoction method was compared. Results After determinated by HPLC meihod, the content of active ingredients of yinqiao soup was significantly higher than that of machine decoction,the differ- ence was statistically significant （P 〈 0.05 ）. Conclusion The active ingredient content of yinqiao soup using the traditional boil- ing method is higher. In the use of traditional Chinese medicine prescription treatment should be based on the characteristics of Chinese herbal medicines,respect for the traditional process, so that the efficacy of the maximum to play a role.