不同煨制方法对川木香煨制品质量的比较研究  

Comparative Study on Quality of Differently Processed Products of Radix Vldaimiriae

作　　者：何瑶[1] 胡慧玲[1] 傅超美[1] 瞿艳[1] 付薛衡[1] 

机构地区：[1]成都中医药大学药学院,四川成都610075

出　　处：《成都中医药大学学报》2009年第1期88-90,共3页Journal of Chengdu University of Traditional Chinese Medicine

基　　金：四川省科技厅课题(编号:07JY029-093)

摘　　要：目的:探讨不同煨制方法对川木香煨制品质量的影响。方法:采用4种煨制方法(隔纸煨、面裹煨、滑石粉煨、麦麸煨)对川木香进行煨制,以外观性状、木香烃内酯、去氢木香内酯、挥发油的含量为评价指标,比较不同煨制方法对川木香煨制品质量的影响。结果:不同煨制方法制得的川木香煨制品在性状、有效成分含量、挥发油含量上有一定差异。结论:麦麸煨品、隔纸煨品质量较佳。Objective： To investigate the effects of different processing to the quality of Radix vldaimiriae. Methods： Use different methods to product Radix vldaimiriae, comparing the effects to the quality of Radix vldaimlriae by Appearance of characters , the content of costunolide, dehydrocostuslactone and volatile oil Results： different products of Radix vldalmirlae have some differences on Characters, the contents of Active ingredients, Wheat bran - wei and Paper - wei products can Inhibit small intestinal propulsion. Conclusions： the best Processing methods of Radix vldaimiriae is Wheat bran - wei and Paper - wei.

关 键 词：川木香 木香烃内酯 去氢木香内酯 挥发油 

分 类 号：R283.1[医药卫生—中药学] R283.3[医药卫生—中医学]