HPLC法分析芫花素模拟醋炙前后的变化  

HPLC Analysis of Mimic Vinegar processing of Genkwanin

作　　者：原思通[1] 张保献[1] 王祝举[1] 夏坤 

机构地区：[1]中国中医研究院中药研究所

出　　处：《中国中药杂志》1996年第11期665-666,共2页China Journal of Chinese Materia Medica

基　　金：国家自然科学基金

摘　　要：用ＨＰＬＣ法分析了芫花素模拟醋炙前后的变化。结果表明：模拟醋炙前后，芫花素质和量均无明显变化。In this paper,the variation of genkwanin content before and after mimic vinegar processing has been analyzed by HPLC.The result has shown that there is no difference between the quantity and quality of genkwanin before and after mimic vinegar processing.It is clarified that acetic acid is not the main reason for the decrease of genkwanin content in the flower of Daphne genkwa during the process of vinegar fry.

关 键 词：芫花素 HPLC 模拟醋制 炮制 

分 类 号：R282.710.2[医药卫生—中药学]