安徽中医药大学学报2017，Vol.36Issue(3)：74-77,4.DOI:10.3969/j.issn.2095-7246.2017.03.021
不同制备工艺对桃红四物汤中5种成分含量的影响
Influence of Different Preparation Processes on the Content of Five Constituents in Taohong Siwu Decoction
李峥嵘 1李培培 2张伟 3李正 4王雅丽 3许凤清 3王桐生 3吴德玲4
作者信息
- 1. 驻马店市中医院,河南 驻马店 463000
- 2. 亳州职业技术学院,安徽 亳州 236800
- 3. 安徽中医药大学,安徽 合肥 230012
- 4. 安徽省中药研究与开发重点实验室,安徽 合肥 230012
- 折叠
摘要
Abstract
Objective To investigate the influence of different preparation processes on the content of five constituents in Taohong Siwu Decoction.Methods High-performance liquid chromatography was used to measure the content of gallic acid, 5-hydroxymethyl furfural, hydroxysafflor yellow A, paeoniflorin, and ferulic acid in Taohong Siwu Decoction.Results The mean content of these five constituents was 82.9, 11.1, 235.7, 917.3, and 49.3 mg/L in Taohong Siwu Decoction solution A and 126.6, 13.2, 187.3, 1 040.4, and 28.6 mg/L in Taohong Siwu Decoction solution B, which suggested that different preparation processes led to significant differences in the content of these five constituents in Taohong Siwu Decoction.Conclusion Different preparation processes can result in the changes in the type and content of chemical constituents in Taohong Siwu Decoction.关键词
桃红四物汤/含量测定/制备工艺Key words
Taohong Siwu Decoction/Content determination/Preparation process分类
医药卫生引用本文复制引用
李峥嵘,李培培,张伟,李正,王雅丽,许凤清,王桐生,吴德玲..不同制备工艺对桃红四物汤中5种成分含量的影响[J].安徽中医药大学学报,2017,36(3):74-77,4.
