炮制对生姜挥发油的影响  

Effect of Processing on Volatile Oil in Rhizoma Zingiberis

作　　者：冯敬群[1] 权建昌 

机构地区：[1]陕西中医学院,712083

出　　处：《中成药》1992年第1期20-22,共3页Chinese Traditional Patent Medicine

摘　　要：为了探讨生姜炮制原理及炮制与临床用药的关系,对生姜、姜皮、去皮生姜、干姜、煨姜、炮姜、姜炭的历代炮制沿革,挥发油理化性质、组织结构作了比较。结果表明,不同炮制品挥发油含量、物理常数及化学组分,组织结构均有不同程度的改变,说明不同规格饮片,其功效不同是有道理的.This paper is aimed at inquiring the principles of processing Rhizoma zingiberis and the relationship between processing and clinical application. For this purpose, the histories of processing Rhizoma zingiberis recens, Exocarpium zingiberis recens, Rhizoma zingiberis, recens without peel Rhizoma zingiberis the stewed baxed and roasted Rhizoma zingiberis have beensstudied in literatures. The physical and chemical characters of their volatile oils and tissue structures were also compared. As a result, it was observed that the changes in different degree existed in content, phy sical constants and chemical compositions of their volatile oils and tissue structures of different processed products, which would be to prove it reasonable that the prepared pieces of different specifications had different curative effects.

关 键 词：生姜 炮制 挥发油 物理常数 含量 

分 类 号：R282.710.2[医药卫生—中药学]