四逆汤口服液中附子与甘草配伍前后有效成分变化  

Variation in effective constituents in the oral liquor of Sini Tang before and after combination of radix vaconit lateralis preparata and radix glycyrhiza

作　　者：张宇[1] 陈丽艳 杨义[2] 王朝辉[3] 

机构地区：[1]佳木斯医学院药学系,佳木斯154003 [2]佳木斯生物制药厂 [3]佳木斯医学院药品经销处

出　　处：《佳木斯医学院学报》1996年第1期27-29,共3页

摘　　要：四逆汤具有温中祛寒,回阳救逆之功效,本实验对附子与甘草配伍前后有效成分进行定性、定量分析,结果附子与甘草配伍后乌头类生物碱的含量降低,再加入干姜之后含量又升高,为探讨中医学上所说“附子无干姜不热,得甘草则缓”这一理论提供科学的依据。Sini Tong has been demonstrated to have a effect on warming middle energier and eliminating cold,and recuperating the depleted Yang for resuscitation.Our experiments were done to make both qualitative and quantitativeanalysis on the effective consituents before and after the combina- tion of radixaconiti lateralis preparata and radix glycyrrhiza.As a result,the amount of aconitine alkaloids reduced sfter the combination,white rose after adding rhizoma zingiberis.

关 键 词：四逆汤 附子 甘草 乌头碱 含量 测定 

分 类 号：R289.5[医药卫生—方剂学]