渭南师范学院学报2017，Vol.32Issue(8)：52-56,5.
大黄牡丹汤合煎和单煎液有效成分变化研究
Comparison of the Active Ingredient Contents in the Dahuangmudantang before and after Zufang
摘要
Abstract
The active ingredient contents,peoniflorin,paeonol and parietic acid in the dahuangmudantang before and after Zufang were detected by HPLC to confirmation if this recipel is suit for clinical use.The content of 5 kinds of metal elements were compared by AAS.The results show that there are more those three constituents in the joined-boiled solution.The drug effect will be clearer.This experiment shows that joined-boiled solution is more suit for clinical application.关键词
大黄牡丹汤/单煎/合煎/有效成分/变化Key words
dahuangmudantang/separated-boiled/joined-boiled/active ingredient/difference分类
医药卫生引用本文复制引用
李吉锋..大黄牡丹汤合煎和单煎液有效成分变化研究[J].渭南师范学院学报,2017,32(8):52-56,5.基金项目
陕西省军民融合研究基金项目:军民两用方剂行军散有效成分分析(2017JMR38) （2017JMR38）
渭南师范学院重点科研计划项目:陕西黄河湿地珍稀药用植物指纹图谱分析(16YKF001) （16YKF001）
渭南师范学院特色学科项目:秦东化工、材料技术调查(14TSXK04) （14TSXK04）
