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近来药理实验表明,大黄鞣质具有降低血尿素氮等作用。本文用正交试验法研究汤剂制备的不同温度、时间及粒度对大黄鞣质含量的影响。结果表明:温度、时间及粒度均对汤液大黄鞣质含量有极显著影响,大黄粒度影响最大,其次是时间和温度。在本实验条件下,汤剂制备的最佳条件为大黄细粉、100℃煎煮30分钟。本文还讨论了这些条件在临床应用及汤剂制备中的作用。
Recent pharmacological experiments have shown that rhubarb tannins have the effect of lowering blood urea nitrogen. In this paper, orthogonal experiments were used to study the effect of different temperature, time and particle size of decoction preparation on the content of rhubarb tannin. The results showed that the temperature, time and particle size all had a significant effect on the rheum content of rhubarb soup. Rhubarb particle size had the greatest effect, followed by time and temperature. Under the experimental conditions, the best conditions for preparation of decoction were rhubarb powder and boiling for 30 minutes at 100°C. This article also discusses the role of these conditions in clinical applications and decoction preparation.