女贞子不同炮制品中齐墩果酸含量比较  

Comparision of Oleanolic Acid in Fructus Ligustri Lucidi and Processing Ones

作　　者：芦喜珍[1] 张万福[2] 韩建伟[1] 石教淼 

机构地区：[1]湖北中医学院,武汉430061 [2]湖北民族学院医学院中医系,恩施445000

出　　处：《恩施医专学报》1998年第3期9-11,共3页

摘　　要：以女贞子有效成分齐墩果酸为指标,采用薄层层析、薄层扫描法,对女贞子的生品、白酒蒸品、白酒陈醋拌蒸品、白酒陈醋盐拌蒸品、白酒盐拌蒸品、清蒸品进行含量比较,结果:齐墩果酸含量以白酒陈醋拌蒸品最高,生品最低。We take effective Parts of oleanolic acid in the fructus ligustri lucidi as the index to do the comparision. By using thin- layer chromatography and thin - layer scanning, We compare the raw fructus ligustri lucidi with the wine steamed ones, wine and Vinegar steamed ones, Wine, Vinegar and salt steamed ones wine and salt teamed ones and Steamed ones. Resalts: It shows that the Oleanolic acid index is the highest in the wine and Vinegar steamed ones and the lowest in raw material.

关 键 词：女贞子 炮制品 齐墩果酸 含量 中药 

分 类 号：R282.710.2[医药卫生—中药学] R284.1[医药卫生—中医学]