丹参不同炮制品中丹参酮Ⅱ_A含量比较  

To Compare the Contents of Tanshinone Ⅱ_A of Radix Salviae Miltiorrhizae Prepared to Varying Degrees

作　　者：程立方[1] 崔秀君[2] 

机构地区：[1]山东省中医药研究院,山东济南250014 [2]济南市妇幼保健院,山东济南250001

出　　处：《中国现代中药》2009年第5期41-43,共3页Modern Chinese Medicine

基　　金：山东省中医药科技发展计划项目(2007-2008年度;编号2007-116)

摘　　要：目的:比较丹参不同炮制品的丹参酮ⅡA含量。方法:按《中国药典》法、高效液相色谱法测定含量。结果:以丹参酮ⅡA的含量计,黄酒炙丹参含量最高,且其含量随加酒量的增大而增高,麸炒丹参质量较好,丹参炭质量较差。结论:酒炙丹参质量最好,具有广泛应用前景。Objective： To compare the contents of tanshinone Ⅱ A of radix salviae mihiorrhizae that prepared by different methods. Methods： High Performance Liquid Chromatograms was used to determine the contents of radix salviae miltiorrhizae and its prepared according to the Chinese Pharmacopoeia（2005） . Results： Tanshinone Ⅱ A ： radix salviae miltiorrhizae prepared with millet alcohol was the best, and the more alcohol, the more tanshinone Ⅱ A - Radix salviae miltiorrhizae prepared with wheat bran was better. However, carbon of radix salviae mihiorrhizae was the worst. Conclusion： Radix salviae mihiorrhizae prepared with millet alcohol was the best quality with wide application.

关 键 词：丹参 炮制 丹参酮ⅡA 含量测定 高效液相色谱法 

分 类 号：R927.2[医药卫生—药学] R283.1