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目的:比较牛膝不同种类酒(乙醇浓度不同)炙品、水炙品及生品中齐墩果酸的含量,确定乙醇含量对牛膝齐墩果酸含量的影响。方法:按酒炙法制备牛膝炮制品,用高效液相色谱法测定其中齐墩果酸的含量。结果:不同种类酒(乙醇浓度不同)炮炙后的牛膝饮片中齐墩果酸的含量有升高的趋势,且高乙醇浓度的白酒炮炙的牛膝中齐墩果酸含量最高。结论:不同辅料用酒对牛膝饮片中齐墩果酸的含量有一定影响,齐墩果酸的含量整体上随着炮炙用酒的含醇量的升高而增大。
OBJECTIVE: To compare the content of oleanolic acid in different types of Achyranthes bidentata (different ethanol concentration), the content of oleanolic acid in sunburn product, waterburn product and raw product, and to determine the effect of ethanol content on oleanolic acid content of bidentate. Methods: Achyranthes bidentata was prepared by wineburn method, and the content of oleanolic acid was determined by high performance liquid chromatography. Results: The content of oleanolic acid in Achyranthes root of different types of wine (ethanol concentration was different) increased with the increasing of alcohol concentration, and the content of oleanolic acid was the highest in the Achyranthes bidentata. CONCLUSION: Different kinds of excipients use wine to influence the content of oleanolic acid in Achyranthes bidentata Pieces. The content of oleanolic acid increases with the increase of alcohol content in the artesanum.