【摘要】 [目的]研究加工炮制对白芍化学成分的影响。[方法]通过HPLC法对经过切制、清炒、酒炙三种方法加工炮制过的白芍中芍药苷、苯甲酸、苯甲酰白芍苷的含量进行测定,以此为标准进行判断。[结果]切制白芍中三种测定成分均为最高,清炒制白芍次之,酒炙白芍最少。[结论]鉴于以上结果,切制白芍对白芍化学成分的影响最小。更多还原

【Abstract】 [Objective]To study the processing concocted the impact of white peony root chemical composition.[ Methods]HPLC method for processing after three Methods of cutting,fried,roasted by wine concocted of white peony of paeoniflorin,benzoic acid,benzoyl Albiflorin the levels were measured as a standard to judge.[Results]cutting peony root of three measurement components are fried system peony root,followed by wine Sunburn peony root at least.[Conclusion]In view of the above results,the cutting peony root peony root chemical composition ofminimalimpact.更多还原