【摘要】 目的改进砂烫法炮制马钱子的工艺,使制马钱子的质量易于控制。方法高效液相色谱法测定制马钱子中马钱子碱、士的宁的含量,采用综合评分法考察炒制时间、油砂量及油砂余温加热时间对炮制马钱子的影响。结果以综合评分为指标,炒制时间对马钱子炮制品质量有显著影响,油砂用量与油砂余温炒制时间均有较显著影响。结论与传统砂烫法炮制马钱子相比,本方法制备的炮制品质量易于控制。更多还原

【Abstract】 Objective To innovate semen strychni stir-baked in sand to control the quality of its processed products.Methods The content of strychnine and brucine in semen strychni and its processed products were detected by HPLC.We investigated the effect of the stir-baking time,the amount of oil sand and the stir-baking time of rest heat.Results Evaluated by grading methods,the effect of stir-baking time was obvious.Both the amount of oil and the stir-baking time of rest heat can affect the quality of the processed products of semen strychni.Conclusion The quality of processed semen strychnine by improved method is more easily controlled than the traditional one.更多还原