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目的确定柴胡汤剂酸碱度的影响因素。方法测定不同药店购买的6种柴胡、含柴胡的不同药味组合以及不同用量柴胡煎液的酸碱度。结果柴胡煎液体系的酸性除了与药材中所含酸性成分在煎液中的解离程度有关外,还与煎煮体系对药材中酸性成分溶解程度有关。结论由于药材中的有机酸的在煎液中溶解能力较小,易达到饱和,因而煎液体系的酸碱度有保持稳定的趋势,受配伍合煎药味的影响不大。研究结果为柴胡煎液中有效物质研究基础提供参考。
Objective To determine the factors affecting the pH value of Chaihu decoction. Methods Determination of the different pharmacies to buy 6 kinds of Bupleurum, Bupleurum containing different combinations of medicinal herbs and different dosage of Chai decoction of pH. Results In addition to the acidity of the decoction contained in the decoction, the acidity of Chaihu decoction was also related to the degree of dissolution of the acidic components in the medicinal materials by the boiling system. Conclusion As the organic acids in the herbs are less soluble in the decoction, it is easy to reach saturation. Therefore, the pH of the decoction tends to be stable, which is not affected by the compatibility of herbs and herbs. The results provide a reference for the research foundation of effective substances in the decoction of Chaihu.