【摘要】 目的:验证蒲黄用不同方法炮制前后总黄酮含量是否发生变化。方法:采用紫外-可见分光光度法,测定蒲黄中总黄酮含量。结果:生蒲黄总黄酮的含量为2.459%,炭蒲黄总黄酮的含量为1.156%,醋制蒲黄总黄酮的含量为2.318%。结论:炮制方法对蒲黄中总黄酮含量的影响较大。更多还原

【Abstract】 Objective:To verify the change of the total flavonoid content with PuHuang cooked in different ways before and after.Methods:PuHuang total flavonoid content was determined by UV-visible spectrophotometry.Results:The total flavonoid content of health PuHuang is 2.459 percent,carbon PuHuang is 1.156 percent and vinegar PuHuang is 2.318 percent.Conclusion:The different methods affect typhae processing processing before and after the total flavonoids.更多还原