清炒法与砂烫法炮制川楝子的比较研究  

Comparative Study of Processing Fructus Toosendan by Stir-Frying Method and Sand Scorching Method

作　　者：杨磊[1] 黄立辉 张曼华[3] 张志国[1] 

机构地区：[1]湖南中医药大学第一附属医院.国家中医药管理局中药炮制学重点学科,湖南长沙410007 [2]湖南省监狱管理局中心医院,湖南长沙410014 [3]湖南中医药大学,湖南长沙410208

出　　处：《中国药业》2016年第18期29-31,共3页China Pharmaceuticals

基　　金：湖南省中医药管理局基金项目;项目编号:2013134

摘　　要：目的考察砂烫法代替清炒法炮制川楝子的可行性。方法分别采用清炒法和砂烫法炮制川楝子,并用高效液相色谱(HPLC)法测定各炮制品中川楝素的含量。结果 2种炮制方法所得样品的川楝素测得含量无显著性差异。结论 2种炮制方法对川楝素的含量均无显著影响,但砂烫法用时较少,药材外观色泽较好,无焦斑,故砂烫法可以代替清炒法炮制川楝子。Objective To study the feasibility of usingsand-scorching toosendan. Methods The Fructus toosendan was processed by the method to replace stir-frying method for processing Fructus sand-scorching method and thestir-frying methodrespective- ly. Content determination of toosendaninwas conducted by HPLC. Results There was no significant difference in the contents of toosen- danin by the two methods. Conclusion The two methods have no obvious effect on the contents of toosendanin, but thesand- scorching method consumes less time,and the appearance shows better color with no focal spot. The method sand- scorching method could replace the stir- frying method for processing Fructus toosendan.

关 键 词：川楝子 川楝素 清炒法 砂烫法 

分 类 号：R284.1[医药卫生—中药学] R282.71[医药卫生—中医学]