炮制对栀子中栀子甙含量的影响  

Effect of Preparing on the Content of Jasminoidin in Gardenia jasminoides

作　　者：丁安伟[1] 郭戎[1] 林爱琴 朱春江 李军[1] 

机构地区：[1]南京中医药大学,210029

出　　处：《中药材》1995年第11期562-564,共3页Journal of Chinese Medicinal Materials

摘　　要：采用高效液相色谱对栀子生品及用正交试验法炮制的九种炮制品进行了栀子甙的含量分析。结果表明,生品与炮制品检出组分一致,以160℃烘5min(A_2B_1C_2)炮制的样品栀子甙含量为最高。高温炮制使栀子甙含量降低。In this paper, the content of jasminoidin from Gardenia jasminoides and 9 kinds of prepared samples is analyzed with HPLC. The results show that constituents from G. jasmincides and prepared samples are identical. The content of jasminoidin from the samples toasted for 5 mins at 160℃ is the highest (A_2B_1C_2)

关 键 词：栀子甙 中药化学成分 炮制 

分 类 号：R282.710.2[医药卫生—中药学] R283.1[医药卫生—中医学]