延胡索产地加工水煮机理研究  

Study on the Boiled Mechanism of Yanhusuo Processing in Producing Place

作　　者：王昌利[1] 郝建萍[1] 孙静[1] 苏卓[1] 朱玲[1] 

机构地区：[1]陕西中医学院.药学院陕西省中药饮片技术工程研究中心,陕西咸阳712046

出　　处：《时珍国医国药》2010年第7期1625-1626,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家科技部"十一五"支撑项目(No.2006BAI06A07-01);陕西省重大科技创新项目专项资金项目(No.2008ZKC05-19)

摘　　要：目的通过研究新鲜延胡索产地水煮处理的机理,为延胡索药材实现产地加工炮制一体化奠定基础。方法通过TLC、HPLC等方法对新鲜延胡索水煮前后干燥所需的时间、主要化学成分定性与定量等方面进行实验研究。结果新鲜延胡索经产地水煮加工后,干燥所需时间明显减少,其所含成分没有变化而延胡索乙素的含量却有所降低。结论延胡索水煮后有利于产地大量的加工生产,而延胡索产地加工方法有待于进一步探讨。Objective In this paper,the boiled mechanism of Yanhusuo processing in producing place was studied in order to establish foundation of achieving the producing and concocting integration processing in production place.Methods Drying time,qualitative and quantitative analysis on main chemical composition between Yanhusuo wetting and drying were researched by TLC and HPLC method.Results The fresh Yanhusuo drying time was decreased obviously after boiled processing in production place.Main chemical compositions were unchanged but the content of tetrahydropalmatine was decreased.Conclusion The boiled fresh Yanhusuo is helpful to a large number of processing,while the method of Yanhusuo processing in producing place need to be explored.

关 键 词：干燥时间 化学成分 延胡索乙素 

分 类 号：R283.3[医药卫生—中药学]