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目的:比较浙贝母、干姜、山药、天花粉、白芷等淀粉类中药饮片煎煮溶出度,探索该类中药饮片的最佳煎煮工艺,为临床用药提供一定参考依据。方法:对以上5种含淀粉类中药饮片的煎煮质量进行评价与分析,并考察饮片形态、浸泡时间和煎煮时间等因素对饮片煎煮溶出度的影响,为该类中药饮片建立一套科学规范的煎煮工艺。结果:饮片形态、浸泡时间和煎煮时间是影响淀粉类中药饮片煎煮溶出率的主要因素,该类中药经过捣碎,浸泡30min以上,煎煮1h以上后水溶性浸出物的溶出度最大。结论:淀粉类中药饮片需经过捣碎、合理浸泡和煎煮才能保证临床疗效。
OBJECTIVE: To compare the decoction dissolution rate of traditional Chinese medicine Pieces, such as Fritillaria nigra, dried ginger, yam, TCS and Angelica dahurica, and to explore the best decoction process for this kind of Chinese herbal Pieces. Methods: The boiling quality of the above five kinds of starch-containing Chinese Herbal Pieces was evaluated and analyzed. The influence of the shape of the decoction pieces, soaking time and decocting time on the decocting dissolution of the decoction pieces was investigated. Scientific and standardized boiling process. Results: The shape, immersion time and decocting time of the slices were the main factors that affected the decocting rate of the decoction of the starch-type Chinese Herbal Pieces. The traditional Chinese medicine was mashed and soaked for more than 30 minutes. The dissolution rate of the water-soluble extractives after boiling for more than 1h was the highest. Conclusion: The starchy Chinese herbal medicine slices need to be mashed, soaked and decocted reasonably to ensure the clinical efficacy.