【作者】 程立方；

【Author】 Chenglifang(Shandong academy of Chinese medicine,jinan250014)

【机构】 山东省中医药研究院；

【摘要】 目的:探讨丹参及其炮制品的质量。方法:按《中国药典》法、紫外分光光度法、高效液相色谱法,测定丹参生品及其炮制品的水浸出物、醇浸出物、水分、总丹参酮、丹参酮Ⅱ_A的含量。结果:以丹参酮Ⅱ_A的含量计,黄酒炙丹参含量最高,且其含量随加酒量的增大而增高,以总丹参酮含量计,黄酒炙丹参和麸炒丹参含量最高,而从各指标考虑丹参炭质量均较差。结论:酒炙丹参质量最好,具有广泛应用前景。更多还原

【Abstract】 Objective:To study the quality of Radix Salviae Miltiorrhizae and its prepared medicine.Methods:According to the Chinese Pharmacopoeia(2005),UV spectrophotometry, High Performance Liquid,to determine the contents of water extract,alcohol extract?water,total tanshinone,tanshinoneⅡ_A of the Radix Salviae Miltiorrhizae and its prepared medicine. Results:TanshinoneⅡ_A:Radix Salviae Miltiorrhizae with wine is the best,what’s more,the more wine,the more tanshinoneⅡ_A.total tanshinone:Radix Salviae Miltiorrhizae with wine is the best,Radix Salviae Miltiorrhizae prepared with wheat bran is also good.However,carbon of Radix Salviae Miltiorrhizae is the worst. Conclusion:Radix Salviae Miltiorrhizae with wine is the best quality,with wide application.更多还原