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目的:观察菟丝子脂肪油含量测定及不同炮制方法对其含量的影响。方法:称取一定量菟丝子中药材,按量粉碎成粗粉,分别采用清炒、酒制、盐制、水煮、生品不同方法对粗粉进行炮制,以乙醚为提取溶剂,采用索氏提取法对炮制后药材脂肪油含量进行测定,并对比分析不同炮制方法对菟丝子脂肪油含量的影响。结果:测量结果显示菟丝子药材生品的平均脂肪油含量为5.46%,药材经过炮制后其平均脂肪油含量为4.83%~6.37%;脂肪油含量测定结果显示,盐制品脂肪油含量6.37%最高,水煮品脂肪油含量4.83%最低,所有炮制品脂肪油含量由高到低分别为:盐制品(6.37%)>酒制品(6.17%)>清炒品(5.63%)>生品(5.46%)>水煮品(4.83%)。结论:菟丝子不同的炮制方法对其脂肪油含量影响有一定差异,其中酒制品、盐制品中脂肪油含量较高,临床中可选择最佳炮制加工方法以控制脂肪油含量进而有效掌握菟丝子的临床疗效。
Objective: To observe the content of dodder fatty oil and the effects of different processing methods on its content. Methods: Weigh a certain amount of dodder Chinese herbal medicine, the amount of crushed into coarse powder, respectively, using fried, wine, salt, water, raw and processed different methods of processing coarse meal, with ether as the extraction solvent, using Soxhlet The extraction method was used to determine the content of fatty oil in processed Chinese medicinal materials. The effects of different processing methods on the content of fatty oil in Dodder were compared. Results: The results showed that the average fatty oil content of crude drug was 6.46%, the average fat content of crude drug was 4.83% ~ 6.37% after processing. The content of fatty oil in crude oil was 6.37% The content of fatty oil in boiled products is the lowest, which is 4.83%. The content of fatty oil in all processed products is from high to low: salt products (6.37%)> wine products (6.17%)> fried products (5.63%)> raw products )> Boiled products (4.83%). Conclusion: There are some differences in the content of fatty oil between different processing methods of dodder. Among them, the content of fatty oil in alcoholic products and salt products is high, and the best method of processing can be chosen to control the content of fatty oil in clinic so as to effectively master the clinical application of dodder Efficacy.