竹叶柴胡炮制前后有效成分含量分析  

Analysis of the content of active components before and after processing of Bupleurum chinensis

作　　者：刘伟 LIU Wei(Department of Pharmacy,Benxi Hospital of Traditional Chinese Medicine,Benxi 117000,China)

机构地区：[1]本溪市中医院药剂科,117000

出　　处：《中国实用医药》2022年第8期200-202,共3页China Practical Medicine

摘　　要：我国每年需要消耗大量柴胡用药,所以使用合适方法发挥其最大效果对于中药行业未来发展具有较强促进意义。当前使用柴胡有两种方法,一种为直接使用,另一种则是进行炮制。为进一步研究其炮制是否让有效成分发生较大变化,本文以竹叶柴胡为试验材料,采用蜂蜜、白酒以及食用醋对其进行炮制,获得蜜柴胡有效成分含量要高于生柴胡这一结论以及醋柴胡、酒柴胡的有效成分含量要低于生柴胡这一重要结论。In our country,a large amount of Bupleurum is consumed every year,so using the appropriate method to maximize its effect is a strong promotion for the future development of the Chinese medicine industry.Currently there are two ways to use Bupleurum,one is for direct use and the other is for concoction.In order to further study whether its processing makes the effective components change greatly,this paper uses the Bupleurum chinensis as the test material,and uses honey,white wine and edible vinegar to process it.It is concluded that the content of active ingredients in honey Bupleurum is higher than that in raw Bupleurum,and the content of active ingredients in vinegar Bupleurum and wine Bupleurum is lower than that of raw Bupleurum.

关 键 词：竹叶柴胡 炮制 有效成分含量 

分 类 号：R284.1[医药卫生—中药学]