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目的:研究配伍生姜对小柴胡汤中柴胡皂苷a和黄芩苷在水煎液中溶出的影响。方法:采用水煎煮法,以HPLC测定柴胡皂苷a和黄芩苷的含量,考察配伍生姜对小柴胡汤中柴胡皂苷a和黄芩苷溶出的影响。结果:配伍生姜对小柴胡汤中黄芩苷的溶出没有显著性影响(P>0.05),而不配伍生姜组的柴胡皂苷a的含量高于配伍生姜组,且两者存在显著性差异(P<0.05)。结论:配伍生姜对黄芩苷的溶出无影响,而对柴胡皂苷a的溶出有影响,且生姜降低小柴胡汤中柴胡皂苷a的含量。
Objective: To study the effect of compatibility ginger on dissolution of saikosaponin a and baicalin in Xiao Chaihu Tang. Methods: Decoction method was used to determine the contents of saikosaponin a and baicalin by HPLC. The effects of compatibility ginger on the dissolution of saikosaponin a and baicalin in Xiao Chai Hu Tang were investigated. Results: The compatibility of ginger had no significant effect on the elution of baicalin in Xiao Chai Hu Tang (P> 0.05), while the content of saikosaponin a in the non-compatible ginger group was higher than that of the ginger group (P <0.05) ). Conclusion: The compatibility of ginger has no effect on the dissolution of baicalin, but has an effect on the dissolution of saikosaponin a, and ginger reduces the content of saikosaponin a in Xiao Chai Hu Tang.