中医学报2012，Vol.27Issue(7)：865-866,2.
熟地黄炮制方法的研究
Study of Shudihuang Processing Method
摘要
Abstract
Objective: Analyze the polysaccharide. Methods : Amino acids of Shudihuang after steaming with yellow wine for the nine evaporation nine sun according to the traditional method,so that we can determine the best frequency of steam processing. Determine the best frequency of steam processing based on the content of polysaccharide and amino acids. Results: Both the content of polysaccharide and amino acids are increased gradually for 1 to 3 times and reach peak time at third and fourth time. But it is gradually declined for 5 to 9 times. Conclusion:Steaming with yellow wine for 3 ~4 times is advisable compared with nine evaporation nine sun.关键词
熟地黄/多糖/氨基酸/九蒸九晒/黄酒蒸制法Key words
Shudihuang/polysaccharide/amino acids/nine evaporation nine sun/steaming with yellow wine分类
医药卫生引用本文复制引用
高涌..熟地黄炮制方法的研究[J].中医学报,2012,27(7):865-866,2.
