制川乌不同饮片质量比较研究  

Comparative Study on the Qualities of Different Radix Aconiti Preparata Medicinal Slices

作　　者：谢新年[1] 张振凌[1] 沈海涛[1] 

机构地区：[1]河南中医学院,河南郑州450008

出　　处：《时珍国医国药》2006年第9期1724-1725,共2页Lishizhen Medicine and Materia Medica Research

摘　　要：目的比较制川乌有无“白心”对饮片质量的影响。方法按药典法分别测定有“白心”和无“白心”饮片中的酯型生物碱和总生物碱含量。结果浸泡7 d水煮6 h后除去“白心”部分酯型生物碱含量最低,“白心”部分含量较高;加热水煮时间越长总生物碱含量越低。结论有无“白心”对制川乌饮片质量有一定影响,但不能作为唯一的判断依据。Objective To compare the influence of Radix Aconiti Preparata with or without “Bai xin” on the quality of the medicinal slices. Methods To determin the alkaloid of ester type of the different Aconitum Carmichaeli Decoction Slices in the processing method provided by PRC pharmacopoeia. Results The content of the alkaloid of the ester type without “ Baixin” was the lowest in the sample boiled for 6 hours after soaked for 7 days and it was the highest with “ Baixin”. The longer the time of boiling lasted,the lower the content of the total alkaloid was. Conclusion “ Bai xin” has some effect upon the Radix Aconiti Preparata medicinal slices ,but it cant be the only judgment reference.

关 键 词：制川乌 炮制工艺 总生物碱 酯型生物碱 

分 类 号：R283.1[医药卫生—中药学]