中国医药科学Issue(19)：58-60,3.
不同炮制方法对大黄炮制品浸出物的影响
The effect of different processing methods on the extracts from different processed products of rhubarb
李保珍 1王智玮 1侯海若 1刘雪芳1
作者信息
- 1. 南方医科大学附属深圳市妇幼保健院药剂科，广东深圳518000
- 折叠
摘要
Abstract
Objective To study the leaching rates of raw rhubarb and processed products from the alcohol-soluble and water-soluble extracts. Methods Different processing methods were used to make the raw rhubarb into wine rhubarb,vinegar rhubarb and cooked rhubarb. The extracts were got by the hot-dip method.Then the leaching rates of the extract using different methods were compared. Results The leaching rates of the alcohol-soluble and water-soluble extracts from wine rhubarb, vinegar rhubarb and cooked rhubarb were all significantly improved than those from raw rhubarb. Conclusion The leaching rate of extracts from different processed products of raw rhubarb can be significantly improved. The methods are scientific and can be widely used.关键词
大黄/炮制品/制法/浸出物Key words
Rhubarb/Processed products/Techniques/Extract分类
医药卫生引用本文复制引用
李保珍,王智玮,侯海若,刘雪芳..不同炮制方法对大黄炮制品浸出物的影响[J].中国医药科学,2013,(19):58-60,3.
