【摘要】 目的　探讨炮制对虎杖及其炮制品中有效成分的影响。方法　采用薄层色谱法对炮制品中白藜芦醇苷和大黄素进行定性分析 ,并采用薄层扫谱法和HPLC法对大黄素进行定量分析。结果　酒炙品、醋炙品、盐炙品中大黄素含量与生品相比有不同程度的增加。结论　不同炮制方法、辅料对虎杖中大黄素含量有一定的影响。更多还原

【Abstract】 Object To investigate the effects on the active components in Polygonum cuspidatum Sieb. et Zucc. and its different processed products. Methods The qualitative analysis of piceid and emodin are taken by TLC, and content of emodin was determined by TLCS and HPLC. Results The contents of emodin significantly increased in samples fried with rice wine, vinegar and salt compared with the crude. Conclusion Different methods and ajuvants made a certain influence on the contents of emotion in P. cuspidatum.更多还原