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对蔓荆子生品、炒品、酒制品等水浸出物、醇浸出物及黄酮含量进行了测定。结果表明 ,蔓荆子炒制后 ,水浸出物及醇浸出物含量降低 ,不利于成分煎出 ;酒制后尤以 10 %酒拌碎品总黄酮含量较高。综合考虑 ,蔓荆子入药以疏散风热为主时 ,以生品打碎为宜 ;而治疗上焦病证 ,以镇痛作用为主时 ,诸如太阳头痛等 ,则以 10 %黄酒拌打碎品为宜。
The contents of water extracts, alcohol extracts and flavonoids in raw Vitex negundo seeds, fried products, and wine products were measured. The results showed that the contents of water extracts and alcohol extracts were reduced after frying the vitex, but it was not conducive to the frying of the ingredients. The content of total flavonoids in the 10% wine-mincer was higher after the wine was made. Considering comprehensively, Vitex negundo herb is mainly used for evacuation of wind and heat, and it is better to break it up with raw products; while for treatment of Shang Jiao, when it is mainly for analgesia, such as sun headache, it is mixed with 10% rice wine. Broken goods is appropriate.