枳实煮散与传统饮片煎煮的对比研究  

Comparative study on boiling powder and traditional herbal pieces of Fructus Aurantii Immaturus

作　　者：孙玉雯 刘起华[1] 程艳玲[1] 刘凤麟[2] 陈弘东 

机构地区：[1]中国中医科学院广安门医院,北京100053 [2]哈尔滨市急救中心,黑龙江哈尔滨150020

出　　处：《时珍国医国药》2016年第8期1883-1886,共4页Lishizhen Medicine and Materia Medica Research

基　　金：国家重点基础研究发展计划("973"计划)(No.2010CB530601);北京市科委"十病十药"研发项目(No.Z121102001112010)

摘　　要：目的比较枳实煮散与传统饮片的煎出效果,为枳实煮散的研究和应用提供参考。方法采用HPLC方法检测枳实水煎液中橙皮苷、柚皮苷、新橙皮苷及辛弗林含量,以化合物含量和干膏率为指标,系统考察加水量、煎煮时间对枳实煮散与传统饮片煎煮的影响。结果枳实煮散煎煮工艺为加水量不少于14倍、煎煮时间不少于15min;同等煎煮条件下,煮散化合物含量和干膏率均达饮片2倍以上;煮散加10倍水,煎煮1次,煎煮时间10min,其总化合物含量和得膏率分别为饮片传统煎煮(10倍水,煎煮时间为50min)的3.4倍、2.7倍。结论从药学角度来说,枳实饮片制成煮散,在节省一半以上药材的同时,又能节省4/5的煎煮时间,值得深入研究和推广应用。Objective To compare the efficiency of extraction of boiling powder and traditional herbal pieces of Fructus Aurantii Immaturus, and provide a reference for the research and application of boiling powder of Fructus Aurantii Immaturus. Methods The contents of hesperidin, naringin, neohesperidin and synephrine in the decoction were determined by HPLC. the effect of the amount of water and decocting time on decoction of boiling powder and traditional herbal pieces of Fructus Aurantii Immaturus were systematically investigated according to the contents of active ingredients and dry extract rate in the water decoc- tion. Results The extraction technology for boiling powder： amount of water is not less than 14 times, decocting time is not less than 15rain. In the same decocting condition, the total compound content and dry extract rate were all 2 time more those in the de- coction of traditional herbal pieces. With 10 times of water, decocting 1 times , decoction time 10rain, compound content and dry extract rate of boiling powder were 3.4 times and 2.7 time those in the traditional decoetion of herbal pieces （ 10 times of water, decoction time 50min）. Conehtsion From the point of view of TCM chemistry, boiling powder of Fructus Aurantii Immaturus can save more than half of the amount of traditional herbal pieces, at the same time can save the decocting time 4/5. Therefore, it is worthwhile to study and extend the application of the boiling.

关 键 词：枳实 煮散 传统饮片 加水量 煎煮时间 

分 类 号：R284.2[医药卫生—中药学] R283.6[医药卫生—中医学]