OBJECTIVE

To investigate the factors influencing on the ephedrine contents in different compositions of Maxingshigan decoction.

METHOD

Adopt mixed uniform design to dismantle recipes, employ the stepping regression analysis to deal with experimental statistics, use the partial correlational analysis to analyze the correlation coefficients and the results were validated.

RESULT

The regressive equation was of significance, that is Y = 4.36719347 + 7.752707437X1 + 1.2557197041X3 (r = 0.85564, P = 0.0189). The main influencing factors on ephedrine content in Maxingshigan decoction were gypsum and amygdalin. The influent factor of amygdalin on ephedrine content had great significance, and gypsum had significance.

CONCLUSION

The collective effects of amygdalin and gypsum affect the content of ephedrine in Maxing Shigan decoction which the content-effect relationship was in direct correlation.