3首中药方剂代煎后的稳定性研究 点击下载
| 论文标题： | 3首中药方剂代煎后的稳定性研究 |
| 英文标题： | |
| 中文摘要： | 目的：初步考察3首中药方剂代煎后的稳定性，为保证代煎药液储存质量、提高用药安全性提供参考。方法：选用3首出自《伤寒杂病论》的经典方即葛根黄芩黄连汤（A方）、五苓散（B方）、抵当汤（C方），以自动煎药机煎煮并包装后分别置于常温（25 ℃）与冷藏（4 ℃）条件下储存，分别于第1、7、14、21、28天检测药液中微生物、沉淀量、pH及总黄酮、生物碱、多糖、总蛋白含量。结果：与第1天比较，在第28天时，A方常温组总黄酮、多糖含量显著升高（P＜0.05），冷藏组多糖含量显著升高（P＜0.05）；B方常温组多糖含量显著降低（P＜0.05）；C方常温组与冷藏组的pH及总蛋白含量均显著升高（P＜0.05或P＜0.01）；其余指标在试验期内均未见明显变化。结论：在常温与冷藏条件下，上述代煎中药保存至第4周时，药液成分开始出现变化，提示中药代煎后的保质期以3周内为宜。 |
| 英文摘要： | OBJECTIVE： To preliminarily study the stability of 3 pieces of Chinese medicinal formula （CMF） after decoction， and provide reference for guaranteeing storage quality of decocted liquid and improving safety of drug use. METHODS： 3 representative formulas of Gegen Huangqin Huanglian decoction （A formula）， Wuling powder （B formula） and Didang decoction （C formula） from Shanghan Zabing Lun were selected， the decocted liquid were stored under ambient temperature （25 ℃） and refrigerated temperature （4 ℃） after decocting by automatic boiling-machine and packing. The microorganism， precipitation， pH and contents of total flavonoids， alkaloid， polysaccharide， total protein after 1， 7， 14， 21， 28 d were detected. RESULTS： Compared with the first day， contents of total flavonoids， polysaccharide in formula A at ambient temperature group were significantly increased on the 28th （P＜0.05）， content of polysaccharide in refrigerated temperature group was significantly increased （P＜0.05）. Content of polysaccharide in formula B at ambient temperature group was significantly decreased （P＜0.05）. The pH and content of total flavonoids in formula C at ambient temperature group and refrigerated temperature group were significantly increased （P＜0.05 or P＜0.01）. Other indexes showed no obvious changes during the trial period. CONCLUSIONS： Under ambient temperature and refrigerated temperature， liquid ingredients of above decocted CMF will change when storing for 4 weeks. It indicates that the storage time of decocted CMF should not be more than 3 weeks. |
| 期刊： | 2017年第28卷第19期 |
| 作者： | 吴绍康，万晓青，毛根祥，李佳媚，顾亚君 |
| 英文作者： | WU Shaokang，WAN Xiaoqing，MAO Genxiang，LI Jiamei，GU Yajun |
| 关键字： | 代煎；中药方剂；储存温度；储存时间；稳定性 |
| KEYWORDS： | Decoction； Chinese medicinal formulae； Storage temperature； Storage time； Stability |
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