【摘要】 采用HPLC法对不同软化方法、微泡时间、蒸制时间的玄参进行测定,考察了不同炮制工艺对玄参中哈巴俄苷和肉桂酸含量的影响。清蒸法制备的玄参中哈巴俄苷的含量最高,浸润法制备的玄参中肉桂酸的含量最高。玄参炮制以直接蒸制法为好,蒸制时间应以多种指标综合确定。更多还原

【Abstract】 The influence of different processing methods to the content of harpagoside and cinnamic acid in Radix Crophalariae processed by different methods were determined by HPLC. The harpagoside had the highest content when steamed with water and the cinnamic acid had the highest content when soaked. The best processing of Radix crophalariae was steamed with water. The steaming time should be investigated by multi-index.更多还原