蔓荆子及不同炮炙品水煎液的成分比较  

Comparison of Components in Decoctions of Fructus Viticis and Its Processed Products

作　　者：欧阳荣[1] 张志国[1] 王成元[1] 刘红宇[1] 

机构地区：[1]湖南中医学院第一附属医院,长沙市410007

出　　处：《中国药房》2001年第4期247-248,共2页China Pharmacy

摘　　要：目的：对蔓荆子生品及不同炮炙品成分进行比较．方法：采用紫外分光光度法、薄层色谱法等对蔓荆子生品及不同炮炙品水煎液进行定性、定量分析，结果：总黄酮的含量以蒸炙品最高，炒炭品最低；水浸出物的量以蜜炙品最高（与加入的蜂蜜有关），炒炭品最低、结论：蔓荆子各炮炙品的内在质量有明显差异。OBJECTIVE:Comparing the components in decoctions of raw Eructus Viticis and its processed products.METH-ODS : I he methods of UV ?spectrophotometry, TLC.etc .were used for the qualitative and quantitative analysis of decoctions of raw Fructus Viticis and its processed products.RESULTS:The content of total flavone in the steamed Fructus Viticis decoction was the highest and that in the carbonated Fructus Viticis decoction was the lowest; the amount of water extract substances of honey - processed Fructus Viticis was the highest and that of carbonated Fructus Viticis was the lowest .CONCLUSION: It is suggested that there exist significant differences in intrinsic quality among various processed products of Fructus Viticis.

关 键 词：蔓荆子 炮炙品 水煎液 总黄酮 中药 

分 类 号：R283.4[医药卫生—中药学]