摘要
目的:探寻山茱萸炮制作用机制。方法:采用高效液相法对加压酒制山茱萸炮制品炮制前后煎煮液中马钱苷、莫诺苷及5-羟甲基糠醛三种成分含量进行测定。结果:山茱萸经过酒制后,山茱萸酒制品煎煮液中马钱苷、莫诺苷煎出率皆高于山茱萸生品,5-羟甲基糠醛含量生品与酒制品变化较大。结论:山茱萸酒制后可以有利于其有效成分煎出,为中医临床应用提供了参考依据。
Objective: To explore the mechanism of processing Cornus officinalis. Methods: Three components of loganin,monod glycosides and 5-hydroxymethyl furfural in Cornus officinalis are determined with the method of high performance liquid chromatography( HPLC) before and after it was pressurized with wine processing. Results: With wine processing,the decocting rates of loganin and morroniside were significantly higher than crude Cornus officinalis. The amount of 5-hydroxymethyl furfural changed greatly. Conclusion: It's of great benefit to decocting effective ingredients with wine processing and it provides a reference for clinical application of traditional Chinese medicine.
引文
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