基于化学成分和药理效应分析天麻饮片一体化工艺与传统工艺

钱岩; 单鸣秋; 张丽

doi:10.13422/j.cnki.syfjx.2016180005

您当前的位置：

首页 >

文章列表页 >

基于化学成分和药理效应分析天麻饮片一体化工艺与传统工艺

药剂与炮制 | 更新时间：2024-01-04

- 基于化学成分和药理效应分析天麻饮片一体化工艺与传统工艺
- Comparison on Chemical Constituents and Pharmacological Effect of Gastrodiae Rhizoma Between Traditional Processing and Integration Processing
- 中国实验方剂学杂志 2016年22卷第18期页码：5-8
- 作者机构：
- 作者简介：
- 基金信息：
  
  江苏省中药资源产业化过程协同创新中心项目（ZDXM-1-3）;江苏省高校优势学科建设工程项目（PAPD）;江苏省高校品牌专业建设工程项目（PPZY2015A070）
- DOI：10.13422/j.cnki.syfjx.2016180005
  中图分类号： R284;R285
- 纸质出版日期：2016
- 稿件说明：
移动端阅览
钱岩, 单鸣秋, 张丽. 基于化学成分和药理效应分析天麻饮片一体化工艺与传统工艺[J]. 中国实验方剂学杂志, 2016,22(18):5-8.

QIAN Yan, SHAN Ming-qiu, ZHANG Li. Comparison on Chemical Constituents and Pharmacological Effect of Gastrodiae Rhizoma Between Traditional Processing and Integration Processing[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(18): 5-8.
钱岩, 单鸣秋, 张丽. 基于化学成分和药理效应分析天麻饮片一体化工艺与传统工艺[J]. 中国实验方剂学杂志, 2016,22(18):5-8. DOI： 10.13422/j.cnki.syfjx.2016180005.

QIAN Yan, SHAN Ming-qiu, ZHANG Li. Comparison on Chemical Constituents and Pharmacological Effect of Gastrodiae Rhizoma Between Traditional Processing and Integration Processing[J]. Chinese journal of experimental traditional medical formulae, 2016, 22(18): 5-8. DOI： 10.13422/j.cnki.syfjx.2016180005.

摘要

目的：比较天麻一体化加工饮片与传统加工饮片在化学成分含量和药理效应方面的差异，阐述天麻饮片一体化加工工艺的合理性。方法：以天麻素和巴利森苷A，B，C，E的含量为指标，比较2种工艺所得产品化学成分含量的差异；以戊四氮致惊厥药理模型考察天麻2种工艺生产饮片的息风止痉药理作用。结果：天麻一体化加工饮片中天麻素和巴利森苷A，B，C，E质量分数分别为0.79%，2.04%，0.91%，0.23%，0.57%，传统加工饮片中则依次为0.39%，1.12%，0.64%，0.15%，0.54%。2种工艺所得饮片均具抗惊厥作用，但一体化加工饮片的抗惊厥作用强于传统分段加工工艺的饮片。结论：与传统分段加工工艺相比，一体化加工工艺降低了天麻的生产成本，提高了生产效率，且所得饮片有效成分含量较高、药理作用较好。

Abstract

Objective: To elucidate the rationality of integration processing technology based on comparison on chemical constituents and pharmacological effect of Gastrodiae Rhizoma between traditional processing and integration processing. Method: Taking contents of gastrodin and parishins as indexes

chemical constituents difference in Gastrodiae Rhizoma between traditional processing and integration processing was compared

effects of Gastrodiae Rhizoma on eclampsia model induced by pentylenetetrazole were observed to compare products with different processing technology. Result: Contents of gastrodin

parishin A

parishin B

parishin C and parishin E in products of integration processing were 0.79%

2.04%

0.91%

0.23%and 0.57%

they were 0.39%

1.12%

0.64%

0.15%and 0.54%in products of traditional processing.The anti-eclampsia effect of Gastrodiae Rhizoma produced with integrated processing technology was better than traditional processing technology. Conclusion: Compared with the traditional processing technology

the integrated processing technology is better in guaranteeing the quality of pieces

reducing the cost of production and increasing the production efficiency.

关键词

Keywords

references

浏览量

下载量

CSCD

文章被引用时，请邮件提醒。

提交

工具集

关联资源

不同粒径天麻粉中有效成分的体外溶出度比较

天麻最佳煎煮时间的探讨

天麻有效成分巴利森苷的降解规律分析

动态优化法在天麻提取工艺优化中的应用

天麻超微粉碎工艺考察