| 龙胆酒炙前后整体化学成分变化研究 |
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| 引用本文： | 赵红岩.龙胆酒炙前后整体化学成分变化研究[J].陕西教育学院学报,2010,26(1):107-109. |
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| 作者姓名： | 赵红岩 |
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| 作者单位： | 陕西教育学院生命科学系,陕西西安,710061 |
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| 基金项目： | 陕西省教育厅科研基金，陕西教育学院科研基金 |
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| 摘 要： | 为了研究龙胆酒炙前后化学成分的整体变化，寻求炮制增效，改变药性及减毒的物质基础，揭示炮制机理。取龙胆生品和酒炙品，分别用甲醇和水提取。将提取液进行高效液相色谱分析。比较龙胆生品和酒炙品醇提液和水煎液的色谱图。经仔细核对各色谱图，结合紫外光谱分析，发现酒炙品中化学成分确实发生了量的和质的变化。研究表明，龙胆酒炙品药性的显著变化正是其化学成分整体变化所导致的，有效成分溶出增加，药效增强。
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| 关 键 词： | 龙胆 HPLC 酒炙 化学成分 |
Study of the Chemical Changes in the Preparing Process of Longdan |
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| ZHAO Hong-yan.Study of the Chemical Changes in the Preparing Process of Longdan[J].Journal of Shaanxi Institute of Education,2010,26(1):107-109. |
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| Authors: | ZHAO Hong-yan |
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| Institution: | ZHAO Hong-yan(Department of Life Sciences,Shaanxi Institute of Education,Xi\'an 710061,China) |
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| Abstract: | OBJECTIVE:Study the chemical changes in the preparing process of Longdan,in order to reveal the mechanism of increasing effectiveness and detoxication in the preparing process.METHODS: Extract the raw and prepared Longdan with water and methanol,then analyze with HPLC respectively.RESULTS: There are obvious chemical changes in the perpared drugs through comparing the chromatograms.CONCLUSIONS: The changes of characteristics of Longdan are because of its chemical changes in the preparing process. |
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| Keywords: | HPLC |
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