醋炙法炮制香附增强疗效的作用研究

目的：探讨醋炙法炮制香附增强疗效的作用原理。方法：对香附生品、醋炙品中总皂苷含量和挥发油中r-香附酮进行定量对比测定分析。结果：实验测得香附生品总皂苷含量为2.340%,醋炙品总皂苷含量为3.000%,香附醋炙后总皂苷含量提高了28.21%;生品香附r-香附酮为0.174 mg/mL,醋炙后为0.208 mg/mL,香附醋炙后r-香附酮溶出量提高了17%。结论：香附炮制后总皂苷和r-香附酮含量明显升高。

Study on Enhancing Clinical Effects of Processed XiangFu by Stir-baking with Vinegar

Objective： To explore the principles of enhancing curative effects of processed XiangFu （Cyperus rotundus） by stir-baking with vinegar. Methods： The contents of total saponins and r-cyperolone in crude XiangFu and processed XiongFu were compared, detected and analyzed quantitatively. Results： The experiments showed that the content of total saponins in crude XiangFu reached 2.340%, and total saponins in processed one was 3.000%, after the processing, the contents of total saponins was increased to 28.21%; the concentration of r-cyperolone in crude XiangFu was 0.174 mg/mL, after the processing, it was 0.208 mg/mL, dissolved content r-cyperolone was raised by 17%. Conclusion： The contents of total saponins and r-cyperolone in processed XiangFu are raised obviously.