红花速煎饮片与传统饮片化学成分对比研究  

Comparative Study of Chemical Composition Contained in Rapid-decocting Safflower Slices and Traditional Safflower Slices

作　　者：付薛衡[1] 傅超美[1] 毛茜[1] 林俊芝 秦素红[1] 

机构地区：[1]成都中医药大学药学院中药材标准化教育部重点实验室,四川成都611137

出　　处：《成都大学学报（自然科学版）》2012年第1期17-20,共4页Journal of Chengdu University（Natural Science Edition）

摘　　要：对比分析红花速煎饮片与传统饮片的煎出效果,并以此为基础确定两者之间的剂量关系,拟为中药现代饮片的开发应用提供研究基础.结合不同时间点红花速煎饮片饮片与传统饮片煎液中羟基红花黄色素A含量与干膏收率,以二者综合加权分数为指标,对比两种饮片煎出效果.结果表明,红花速煎饮片1 g的煎出效果约相当于传统饮片1.06 g;红花速煎饮片有效成分煎出量较传统饮片增加不显著,但是可节省煎煮时间和煎煮次数.To make comparative analysis on the effects of rapid-decocting safflower slices and traditional safflower slices, and to confirm the dose relationship of the two based on the analysis,which will make away for the development of modem slices of herbal medicine, the content of the hydroxysafflor yellow piigment A and dry extract yield at different time points in the decoction solution of the two slices were considered and their integrative weighted scores were used as the index to compare the decoction capability. The decoction effect of 1 g rapid-decocting slices is equal to 1.06 g of traditional slices. It is concluded that decoction rate of active ingredients contained in the solution of rapid-decocting slices has no significant increase compared with traditional slices, but it can save the decocting time and frequency.

关 键 词：红花 传统饮片 速煎饮片 HPLC法 对比研究 

分 类 号：R284.1[医药卫生—中药学]