趁鲜切制法对牡丹皮饮片中丹皮酚含量的影响研究  

Study on the Influence of the Contents of Paeonol in the Cutting Process of Fresh Cortex Moutan

作　　者：龙全江[1] 王晓阁[1] 周宙[1] 赵波[1] 

机构地区：[1]安徽中医药高等专科学校,安徽芜湖241000

出　　处：《中药材》2012年第6期883-886,共4页Journal of Chinese Medicinal Materials

基　　金：安徽省芜湖市科技计划重点项目(2009医药7-3)

摘　　要：目的:考察趁鲜切制法对牡丹皮饮片质量的影响。方法:采用高效液相色谱法,测定不同加工方法样品中丹皮酚的含量。结果:采收4年生凤丹皮药材净制、趁鲜切片、晒干的方法加工牡丹皮饮片。结论:该研究为牡丹皮饮片的产地趁鲜切制提供了科学依据。Objective ： To explore the influence of cutting process on the quality of Cortex Moutan. Methods ： The contents of paeonol in Cortex Moutan collected by different methods were determined by HPLC. Results ： The cutting process of fresh Cortex Moutan was as follows ： collectd the 4-years-Cortex Moutan, cleaned sliced fresh Cortex Moutan, and then dried them in the sun. Conclusion ： This study provides a scientific basis for the cutting process of fresh Cortex Moutan.

关 键 词：牡丹皮 趁鲜切制 高效液相色谱法 丹皮酚 

分 类 号：R283.3[医药卫生—中药学]