柴胡汤剂酸碱度影响因素的考察  

Study on the pH Values of Radix bupleuri Decoction

作　　者：李军[1] 张倩[1] 姜华[1] 张延萍[1] 陈丽娜[1] 

机构地区：[1]河南科技大学化工与制药学院,河南洛阳471023

出　　处：《时珍国医国药》2014年第4期848-850,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.81001615)

摘　　要：目的确定柴胡汤剂酸碱度的影响因素。方法测定不同药店购买的6种柴胡、含柴胡的不同药味组合以及不同用量柴胡煎液的酸碱度。结果柴胡煎液体系的酸性除了与药材中所含酸性成分在煎液中的解离程度有关外,还与煎煮体系对药材中酸性成分溶解程度有关。结论由于药材中的有机酸的在煎液中溶解能力较小,易达到饱和,因而煎液体系的酸碱度有保持稳定的趋势,受配伍合煎药味的影响不大。研究结果为柴胡煎液中有效物质研究基础提供参考。Objective To explore the influence factor on the pH values of radix bupleuri decoction. Methods The pH values of the decoction of radix bupleuri samples purchased from six different drug stores and all its combination with radix liquiritiae ,fructus aurantii immaturus and radix paeoniae alba were determined by a PHS -3C pH meter. Moreover, the pH values of the decoction with different amount of radix bupleuri were also measured. Results Except the dissociation the solubility of the organic acid from the herbal plant in the decoction play an important role. And because of the limited solubility of the organic acid in the decoction the pH values of radix bupleuri decoction tend to be stabilized when being decocted with other herbal medicine. Conclusion The structures of saikosaponins in radix bupleuri are unstable and easily changed into secondary saikosaponin under acidic condition. So this paper provided clues to better understanding of the active substance in the decoction of radix bupleuri.

关 键 词：柴胡 汤剂 酸碱度 

分 类 号：R283[医药卫生—中药学]