摘要
目的 :考察不同炮制方法对莪术挥发油的影响。方法 :对三种不同来源的不同炮制品中挥发油含量进行测定。结果 :挥发油含量高低依次为 :生品 >炒制品 >醋制品 >酒制品。结论 :为筛选莪术合理的炮制工艺提供了实验依据。
Object: To inspect the effect of different preparing methods on volatile oil of Rhizoma Zedoariae. Method: The content of volatile oil of three kinds of prepared products with different origins were determined. Result: The order of volatile oil(from higher to lower) was crude Rhizoma Zedoariae,parch Rhizoma Zedoariae,vinegar Rhizoma Zedoariae,wine Rhizoma Zedoariae. Conclusion: It provided experience basis for selecting reasonable preparing technology.
出处
《湖南中医药导报》
2000年第3期36-37,共2页
Hunan Guiding Journal of Traditional Chinese Medicine and Pharmacology
关键词
莪术
炮制品
挥发油
中药
Rhizoma zedoariae
Preparing products
Volatile oil
