薤白两种炮制方法的品质研究
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摘要
目的探究薤白两种炮制方法之间的品质差异,找出最佳炮制方法。方法对薤白生药分别进行炒制和蒸制,以显微鉴定、水分、总灰分、浸出物、薄层色谱为综合性指标进行检测观察。结果两种炮制方法对比,薤白炒制品的针晶较为破碎,方晶更加明显;水分和总灰分结果大致相同;浸出物含量结果显示,蒸制品浸出物含量为56%,炒制品浸出物含量高达60%;薄层结果显示炒制品比蒸制品色斑更加清晰。结论两种炮制方法所得制成品的相关指标含量存在差异,炒制品的品质优于蒸制品。
Objective To compare the difference of the quality between different processing methods of Allium macrostemon,and find out the best processing method. Methods The crude medicine of Allium macrostemon was steamed and fried respectively,and microscopic identification,water content,total ash content,extract,thin layer chromatography were used as comprehensive indexes to detect and observe. Results The results showed that the square crystal of the fried products of Allium macrostemon was more obvious and the needle crystal was more broken; the results of water content and total ash content were about the same; the content of the extract of steamed products was56% and that of fried products was 60%. Thin-layer chromatography shows that fried products were more clear than steamed products. Conclusion The quality of fried products is better than that of steamed products.
Objective To compare the difference of the quality between different processing methods of Allium macrostemon,and find out the best processing method. Methods The crude medicine of Allium macrostemon was steamed and fried respectively,and microscopic identification,water content,total ash content,extract,thin layer chromatography were used as comprehensive indexes to detect and observe. Results The results showed that the square crystal of the fried products of Allium macrostemon was more obvious and the needle crystal was more broken; the results of water content and total ash content were about the same; the content of the extract of steamed products was56% and that of fried products was 60%. Thin-layer chromatography shows that fried products were more clear than steamed products. Conclusion The quality of fried products is better than that of steamed products.
引文
[1]乔凤仙,蔡皓,裴科,等.中药薤白的研究进展[J].世界中药,2016,11(6):1137-1139.
[2]《中药辞海》编审组.中药辞海:第3卷[M].北京:中国医药科技出版社,1997:1546.
[3]盛华刚.薤白的化学成分和药理作用研究进展[J].药学研究,2013,32(1):42-44.
[4]谢小玲,田芳,黄少花,等.卤素水分测定仪检测端羟基聚二甲基硅氧烷挥发含量的方法研究[J].有机硅材料,2013,27(4):282-285.
[5]国家药典委员会.中华人民共和国药典:第一部[S].北京:中国医药科技出版社,2015:376.
[6]蔡瑜,王兆卫,樊雪妮,等.卤素水分测定仪法测定5种蔬菜水分含量[J].吉林医药学院学报,2018,39(4):246-247.
[2]《中药辞海》编审组.中药辞海:第3卷[M].北京:中国医药科技出版社,1997:1546.
[3]盛华刚.薤白的化学成分和药理作用研究进展[J].药学研究,2013,32(1):42-44.
[4]谢小玲,田芳,黄少花,等.卤素水分测定仪检测端羟基聚二甲基硅氧烷挥发含量的方法研究[J].有机硅材料,2013,27(4):282-285.
[5]国家药典委员会.中华人民共和国药典:第一部[S].北京:中国医药科技出版社,2015:376.
[6]蔡瑜,王兆卫,樊雪妮,等.卤素水分测定仪法测定5种蔬菜水分含量[J].吉林医药学院学报,2018,39(4):246-247.