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目的:考察不同炮制方法对僵蚕中草酸铵、槲皮素和山奈酚的含量影响。方法:采用薄层色谱法对僵蚕6种炮制品进行薄层鉴别研究;采用高效液相色谱法测定各炮制品中草酸铵、槲皮素和山奈酚的含量。结果:僵蚕各炮制品的薄层色谱未见明显差异,但僵蚕经过炮制后体内草酸铵含量都有不同程度的下降。其中糖麸炒僵蚕的含量最低,而麸炒僵蚕中草酸铵含量下降的最少。僵蚕经过炮制后所含槲皮素与山奈酚的含量变化不大,与生品较为接近,但姜炙僵蚕与姜麸炒僵蚕中槲皮素与山奈酚的含量降低得较为明显。结论:不同炮制方法对僵蚕的化学成分含量有一定程度的影响,但影响幅度不尽相同。并且,不同的炮制方法功效各异,各有所长。为提高临床疗效和便于患者服用,可根据需要对其炮制方法灵活选择。
Objective: To investigate the effects of different processing methods on the content of ammonium oxalate, quercetin and kaempferol in silkworm. Methods: Thin layer chromatography was used to study the thin layer of six processed products of silkworm eggs. The contents of oxalic acid ammonium, quercetin and kaempferol in the processed products were determined by high performance liquid chromatography. Results: There was no significant difference in the thin layer chromatography of the processed products of silkworm, but the contents of oxalic acid ammonium in the silkworm decreased with different degrees. Among them, the content of fried silkworm fried silkworm was the lowest, while the content of ammonium oxalate in the fried fried silkworm was the least. The contents of quercetin and kaempferol contained in silkworm’s silkworm did not change much after the processing, and the content of quercetin and kaempferol in ginger-fried silkworm was significantly lower than that in raw silkworm. Conclusion: Different methods of processing have a certain degree of impact on the chemical composition of silkworm, but the impact range is not the same. And, different methods of processing different efficacy, their own strengths. To improve clinical efficacy and ease of use for patients, according to their needs flexible processing methods.