不同种类酒炮炙对牛膝饮片齐墩果酸含量的影响  

Effect of Different Types of Wine Preparation on Oleanolic Acid Content of Radix Achyranthis Bidentatae

作　　者：张振凌[1] 吴国学[1] 李君丽[1] 

机构地区：[1]河南中医学院,郑州450008

出　　处：《中国实验方剂学杂志》2010年第6期39-41,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家"十一五"科技支撑计划课题(2006BAI09B06-07)

摘　　要：目的:比较牛膝不同种类酒(乙醇浓度不同)炙品、水炙品及生品中齐墩果酸的含量,确定乙醇含量对牛膝齐墩果酸含量的影响。方法:按酒炙法制备牛膝炮制品,用高效液相色谱法测定其中齐墩果酸的含量。结果:不同种类酒(乙醇浓度不同)炮炙后的牛膝饮片中齐墩果酸的含量有升高的趋势,且高乙醇浓度的白酒炮炙的牛膝中齐墩果酸含量最高。结论:不同辅料用酒对牛膝饮片中齐墩果酸的含量有一定影响,齐墩果酸的含量整体上随着炮炙用酒的含醇量的升高而增大。Objective：To compare oleanolic acid content of Radix Achyranthis Bidentatae prepared by different wines,prepared by distilled water and Radix Achyranthis Bidentatae itself.Method：HPLC was used to determine the content of oleanolic acid.Result：The content of oleanolic acid after prepared by different wines（different concentrations of ethanol） was in a rising trend.And oleanolic acid reached to the highest content when prepared by high alcohol concentration of liquor.Conclusion：Different type of wines had a certain effect in the content of oleanolic acid of Radix Achyranthis Bidentatae.And the content of oleanolic acid increased along with the increase of alcohol content of liquor.

关 键 词：牛膝 齐墩果酸 炮制 

分 类 号：R284.1[医药卫生—中药学]