不同炮制方法对白芍中芍药苷含量的影响

The Influence of Different Processing Method on Paeoniflorin Content in Radix Paeoniae Alba

不同研究炮制方法对中药材白芍芍药苷含量的影响。采用清炒、酒炙2种炮制方法加工中药白芍饮片,并选用高效液相色谱法检测处理两种方法炮制白芍芍药苷的含量。实验结果:各炮制品中白芍芍药苷含量有很大的差别。不同的炮制方法对白芍芍药苷含量有极为大的影响。其中白芍中芍药苷的含量最高(1.95%),其次是炒白芍中芍药苷含量(1.93%),含量最低的是酒白芍中的芍药苷(1.92%)。

To observe the influence of different processing method on paeoniflorin content in Radix Paeoniae Alba,Two different methods,stir-baking,stir-baking with wine were used for processing Radix Paeoniae Alba. HPLC method was adopted to detect the paeoniflorin content in different processed products,and the effects of different processing methods were compared. Different processing method had different influence on the paeoniflorin content of Radix Paeoniae Alba.