Di Liu-Qing, Liu Sheng-Jin, Zhao Xiao-Li, Bi Xiao-Lin, Shan Jin-Jun, Mao Yan-Cao, Ma Rong, Song Yan
Nanjing University of Traditional Chinese Medicine, Nanjing 210029, China.
Zhong Yao Cai. 2007 May;30(5):525-9.
To study the quality changes in pre- and post-processed pieces of Eucommia ulmoides Oliv.
The changes of the content of pinoresinol diglucoside, extract and fingerprint were studied.
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.
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.
研究杜仲炮制前后饮片质量的变化。
考察杜仲炮制前后松脂醇二葡萄糖苷含量、提取物及指纹图谱的变化。
炮制后饮片松脂醇二葡萄糖苷含量低于炮制前,不同产地的杜仲醇提取物变化不同。杜仲共有11个共有峰,盐炙后有8个共有峰。
炮制可降低杜仲松脂醇二葡萄糖苷含量,醇提取物变化不同,盐炙后杜仲指纹图谱共有峰减少,多数成分含量下降。