【摘要】 目的　观测芳香性药物在不同煎煮时间下 ,汤液中有效成分的含量。方法　对九味羌活汤在一煎、二煎中不同煎煮时间下 ,汤液中挥发油、浸出物、黄芩苷的含量进行检测。结果　一煎中 ,煎煮 2 0～ 3 0min时 ,挥发油含量相对较高 ,浸出物和黄芩苷的含量随着煎煮时间的延长 ,呈上升趋势 ;二煎中 ,3 0min时挥发油含量最高 ,同时浸出物和黄芩苷的含量相对较高。结论　芳香性药物的溶出度随煎煮时间的变化而变化。更多还原

【Abstract】 Objective To observe the content of effective components on aromatic h erbs at different times. Methods The contents of volatile oil, extract and baica lin in the decoction were detected for the Notoptreygium Decoction of Nine Ingre dients at the first and second time of coction. Result At the first time of coc tion about 20～30 min. the content of volatile oil was relatively higher, the co ntents of extract and baicalin tend to increase with the prolonging time of coct ion; at the second time of coction about 30 min, the content of volatile oil was the highest and at the same time the contents of extract and baicalin were rela tively higher. Conclusion The lysate of aromatic herbs varies with the change of coction time.更多还原