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目的探讨阳春砂仁最佳煎煮时间和火候,为临床应用提供参考。方法采用水蒸气蒸馏法提取阳春砂仁和不同煎煮时间、不同火候(文火、武火)的阳春砂仁水煎液挥发油。采用气相色谱-质谱联用(GC-MS)技术测定各挥发油的总离子流图。结果阳春砂仁挥发油的文火、武火煎出率呈波浪状变化,文火和武火分别在1,2.5 min之后挥发油煎出率总体呈向下趋势,文火时大部分时间点挥发油煎出率和大部分物质如乙酸龙脑酯煎出量大于武火。结论阳春砂仁以文火煎煮1~2.5 min为最佳煎煮方式。
Objective To investigate the optimum decocting time and heat time of Amomum villosum, providing a reference for clinical application. Methods Volatile oil from Amomum villosum and Amomum villosum decoction at different boiling time and different heat (Wenhuo and Wuhuo) was extracted by steam distillation. Total ion chromatogram of each volatile oil was determined by gas chromatography-mass spectrometry (GC-MS). Results Volatile oil of Amomum villosum, Wuhuo decoction rate showed a wave-like changes, Wenhuo and Wuhuo 1,25 min after the volatile oil fried rate showed a downward trend, Wen Wenhuo most of the time point volatile oil rate and most of the time Materials such as borneol acetate fried amount greater than the fire. Conclusion Morus alba was decocted by slow fire for 1 ~ 2.5 min.