北京中医药大学学报2017，Vol.40Issue(12)：1025-1029,5.DOI:10.3969/j.issn.1006-2157.2017.12.010
多指标综合评分法对肉桂不同软化方法的比较研究
Multi-index comprehensive evaluation and comparison of different soften-ing methods for cortex cinnamomi
摘要
Abstract
Objective To compare the effects of three different softening methods ( soaking, sprinkle-moistening and decompression-quenching methods) on cortex cinnamomi, contents of water extraction, volatile oil content and cinnamaldehyde and cinnamic acid were analyzed to determine the best softening method of cinnamon. Methods Water extraction and volatile oil contents of each sample were deter-mined according to China Pharmacopoeia criteria. And the high performance liquid chromatography ( HPLC) method was used for determining the content of cinnamic acid and cinnamicaldehyde. Multi-in-dex comprehensive evaluation method was used to analyze the results. Results The order of comprehen-sive evaluation scores was decompression-quenched > soaked > the original medicine> sprinkle-moin-stening. Conclusion Cortex cinnamomi processed by the softening method of decompression-quenching seems to have the characteristic of the best luster and richest fragrance; furthermore, this method seems to take the least time and damage to the fewest effective components of the medicine, proving itself to be the best softening process.关键词
肉桂/软化方法/肉桂酸/肉桂醛Key words
vougui/softening method/cinnamic acid/cinnamaldehyde分类
医药卫生引用本文复制引用
骆声秀,王英姿,李文华,张瑜,孙振阳,聂瑞杰,王思雨,张景珍..多指标综合评分法对肉桂不同软化方法的比较研究[J].北京中医药大学学报,2017,40(12):1025-1029,5.基金项目
国家中医药管理局公益性行业科研专项资助项目(No. 201507002-2) SATCM Public welfare industry research project(No. 201507002-2) （No. 201507002-2）
