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黄连是一种常用中药材,具有清热燥湿,泻火解毒等作用。黄连的主要成分为小檗碱,在传统炮炙过程中,因加热程度的不同,有不同程度的破坏,其抗菌作用也随小檗碱的含量减少而减弱。笔者拟定了酒制黄连新工艺,并对新工艺与传统工艺的酒制品作了小檗碱的含量测定比较,其结果如下。 1 材料及仪器:①原料:本品购自佳木斯药材站,经笔者鉴定为毛莨科植物黄连Coptischinensis Franch的干燥根茎。②样品制备:a、生品:取净黄莲粉碎过3号筛,并除去40目以上
Coptis chinensis is a commonly used Chinese herbal medicine, with heat and dampness, Xiehuo detoxification and other effects. The main component of Rhizoma Coptidis is berberine. In the traditional artillery process, due to the different degree of heating, there are different degrees of damage, and its antibacterial effect also decreases with the decrease of berberine content. The author developed a new process for the production of Coptis chinensis and compared the content of berberine in the wine products of the new process and the traditional process. The results are as follows. 1 Materials and equipment: 1 Materials: This product was purchased from Jiamusi medicine station and was identified by the author as the dried rhizome of Coptis chinensis Coptischinensis Franch. 2 sample preparation: a, raw product: take net Huanglian smashed over No. 3 sieve, and remove more than 40 mesh