| 元胡产地醋制法的化学评价 |
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| 引用本文： | 王浴铭,朱凤云,张君增,李国茹,王哲孝,陈刚正,刘丽敏,李中心,张金玲.元胡产地醋制法的化学评价[J].中国中药杂志,1990,15(9):19-21. |
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| 作者姓名： | 王浴铭 朱凤云 张君增 李国茹 王哲孝 陈刚正 刘丽敏 李中心 张金玲 |
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| 作者单位： | 河南中医学院,郑州450003;*河南中医学院,郑州450003中国医学科学院药物研究所研究生;**浙江省金华卫生学校;河南中医学院,***郑州450003中药系八三级实习生;****河南中医学院,郑州450003中药系八二级实习生 |
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| 摘 要： | 对产地醋制法和传统醋制法的元胡炮制品进行了定性定量分析,其结果证明,两种方法的元胡炮制品主要化学成分相同,而元胡总生物碱及延胡索乙素含量则产地醋制法高于传统醋制法。
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| 关 键 词： | 元胡产地醋制法 电位滴定法 薄层扫描法 总生物碱 延胡索乙素 |
Chemical Evaluation of Vinegar-Processing Method for Fresh Rhizoma Corydalis |
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| Wang Yuming,Zhu Fengyun,Zhang Junzeng,Li Guoru,Wang Zhexiao,Chen Gangzheng,Liu Limin,Li Zhongxin Zhang Jinling.Chemical Evaluation of Vinegar-Processing Method for Fresh Rhizoma Corydalis[J].China Journal of Chinese Materia Medica,1990,15(9):19-21. |
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| Authors: | Wang Yuming Zhu Fengyun Zhang Junzeng Li Guoru Wang Zhexiao Chen Gangzheng Liu Limin Li Zhongxin Zhang Jinling |
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| Affiliation: | Henan College of Traditional Chinese Medicine, Zhengzhou. |
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| Abstract: | Qualitative and quantitative analysis were carried out on the samples of Rhizoma Corydalis in both the locally vinegar-processed (fresh) and traditionally vinegar-processed forms. No difference was found in the main chemical constituents. However. both the total alkaloids and the corydalis B content of the former are higher than those of the latter. |
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| Keywords: | vinegar-processing method of fresh Rhizoma Corydalis in growing ares: potentiometric titration: TLC-scanning: total alkaloids: corydalis B |
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