论文部分内容阅读
选择赤芍中鞣质单体没食子酸,d-儿茶精的含量作为指标,用反相高效液相色谱法考察了酒炙时间长短对其鞣质单体的含量影响,从而对赤芍炮制工艺的合理性提供了部分实验依据。结果提示:赤芍中没食子酸的含量随炮制时间增长而增大,d-儿茶精则相反。
The content of gallic acid gallic acid and d-catechin in red peony was selected as an indicator. The effect of the amount of dregs on the content of tannin monomer was investigated by reversed-phase high-performance liquid chromatography. The rationality of the process provides some experimental evidence. The results suggest that the content of gallic acid in red peony increases with the processing time, while that of d-catechin is the opposite.