【摘要】 目的:研究杜仲盐制前后质量的变化。方法:通过杜仲盐制前后松脂醇二葡萄糖苷的含量、醇溶性浸出物以及指纹图谱的变化进行比较研究。结果:杜仲盐制后松脂醇二葡萄糖苷的含量均有不同程度的下降,醇溶性浸出物因产地的不同而呈现出不同的变化趋势,杜仲指纹图谱共标出指纹峰11个,盐杜仲则标示出8个。结论:杜仲经盐制后松脂醇二葡萄糖苷的含量下降,醇溶性浸出物也发生改变,杜仲盐制后HPLC色谱指纹图谱指纹峰减少,且大部分成分含量下降。更多还原

【Abstract】 Objective: To study the quality changes in pre-and post-processed pieces of Eucommia ulmoides Oliv.Methods: The changes of the content of pinoresinol diglucoside,extract and fingerprint were studied.Results: Pinoresinol diglucoside contents in post-processed pieces were lower than those in pre-processed and alcohol extract had different changes because of its different habitats.Eucommia ulmoides consists of 11 common peaks,the one processed by salt-water consists of 8 Peaks.Conclusion: Processing can reduce the content of pinoresinol diglucoside.Alcohol extract has different changes.Eucommia ulmoides common peaks of its fingerprint reduce and mostly components descend after processed by salt-water.更多还原