摘要
为比较茵陈蒿汤合煎与分煎的成分 ,利用反相高效液相法分析茵陈蒿汤与茵陈蒿、栀子、大黄的指纹图谱 ,考察中药复方中其化学成分的来源 ,并进行方法学论证。结果显示 ,茵陈蒿汤出峰共 4 7个 ,其中 19个峰来源于茵陈蒿 ,31个峰来源于大黄 ,6个峰来源于栀子。提示 :茵陈蒿汤95 %醇提物所含化学成分可能是茵陈蒿、大黄、栀子三味药材所含成分的加合 ,尚未发现原成分的缺失和新成分的形成。故认为茵陈蒿汤合煎与分煎 。
To compare the active ingredients of compound and divided 'Yinchenhao Decoction', HPLC was adopted to analyze the fingerprints of 'Yinchenhao Decoction' and Herba Artemisiae Scoparia, Fructus Gardenia, and Radix et Rhizoma Rhei. Results: There are 47 ingredients altogether, 19 from Herba Artemisiae, 31 from Radix et Rhizoma Rhei, and 6 from Frutus Gardenia. The ingredients of 'Yinchenhao Decoction' include the ones in Herba Artemisiae Scoparia, Fructus Gardenia, and Radix et Rhizoma Rhei; no ingredients were formed or lost. So compound and divided 'Yinchenhao Decoction' have the same ingredients.
出处
《上海中医药杂志》
北大核心
2004年第2期53-55,共3页
Shanghai Journal of Traditional Chinese Medicine
关键词
茵陈蒿汤
茵陈蒿
栀子
大黄
指纹图谱
Yinchenhao Decoction'
Herba Artemisiae
Radix et Rhizoma Rhei
Frutus Gardenia
fingerprint
