摘要
目的:通过菊花压制饮片和普通饮片的煎煮质量比较,进行菊花压制饮片的煎煮质量评价。方法:采用传统煎煮法,以绿原酸和干膏率为评价指标,考察菊花压制饮片和普通饮片的煎煮溶出情况及两者在复方菊花汤中的煎煮溶出情况。结果:在单味饮片和复方菊花汤的煎煮中,压制饮片干膏和绿原酸煎出总量均比普通饮片略高,但无统计学差异。结论:菊花压制饮片不影响菊花成分的煎煮溶出,可保证汤剂煎煮质量。
Objective： To evaluate decoction quality of compressed chrysanthemum decoction pieces by contrasting decoction quality with ordinary chrysanthemum pieces Method： The method of traditional decoction extraction, the content of chlorogenic acid and dry extract yielding rate were used as indexs to investigate the decotion quality of ordinary chrysanthemum pieces and compressed chrysanthemum decoction pieces in chrysanthemum decoction and Juhua Tang. Result： The content of chlorogenic acid and dry extract yielding rate in compressed chrysanthemum pieces were a little higher than ordinary chrysanthemum pieces in the chrysanthemum decoction and Juhua Tang, but the difference is not significant. Conclusion： Compressed chrysanthemum decoction pieces dosen＇t affect the ingredients boiled out from the herbal, which can assure the decoction quality.
出处
《中国实验方剂学杂志》
CAS
北大核心
2012年第21期115-118,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
压制中药饮片汤剂煎出质量及其规律研究(ZRYB200912)
关键词
菊花
压制饮片
煎煮质量
Chrysanthemum
compressed decoction pieces
decoction quality
