不同炮制方法对蒲黄总黄酮的影响  

Effects of Different Processing Methods on PuHuang and Flavonoids

作　　者：谢绍宏[1] 吴平安[1] 刘峰林[1] 李芸[1] 王继龙[1] 杨峰[1] 

机构地区：[1]甘肃中医学院,甘肃兰州730000

出　　处：《甘肃中医》2010年第7期26-28,共3页Gansu Journal of Traditional Chinese Medicine

摘　　要：目的:验证蒲黄用不同方法炮制前后总黄酮含量是否发生变化。方法:采用紫外-可见分光光度法,测定蒲黄中总黄酮含量。结果:生蒲黄总黄酮的含量为2.459%,炭蒲黄总黄酮的含量为1.156%,醋制蒲黄总黄酮的含量为2.318%。结论:炮制方法对蒲黄中总黄酮含量的影响较大。Objective：To verify the change of the total flavonoid content with PuHuang cooked in different ways before and after.Methods：PuHuang total flavonoid content was determined by UV-visible spectrophotometry.Results：The total flavonoid content of health PuHuang is 2.459 percent,carbon PuHuang is 1.156 percent and vinegar PuHuang is 2.318 percent.Conclusion：The different methods affect typhae processing processing before and after the total flavonoids.

关 键 词：蒲黄 总黄酮 紫外-可见分光光度法 

分 类 号：R283.1[医药卫生—中药学]