杭白芍产地加工炮制一体化技术研究(3)
[2] 中国药典. 一部[S]. 2010：192.
[3] 于定荣，顾雪竹，张村，等. 白芍中芍药苷提取工艺的对比研究[J]. 中国实验方剂学杂志，2013，19(15)：49.
[4] 杨毅，孙乙铭，徐建中，等.延胡索加工炮制一体化饮片与传统炮制饮片镇痛作用比较[J].中国现代应用药学，2013，30(10)：1074.
[5] 杨俊杰，张振凌.药用植物产区加工的目的和意义[J].时珍国医国药，2005，16(5)：323.
[6] 杨俊杰，张振凌.中药材产区加工与中药饮片炮制一体化的探讨[J].时珍国医国药，2005，16(9)：817.
[7] 康辉，张振凌.重视中药材产地加工研究与管理[J]. 中国民族民间医药杂志，2010(3)：24.
Study on method of Paeonia Radix Alba producing and
concocting integration processing
XU Jian-zhong， SUN Yi-ming， YU Xu-ping， WANG Zhi-an
(Zhejiang Research Institute of Traditional Chinese Medicine， Hangzhou 310023， China)
[Abstract] Objective： To study the origin pre-treating and processing integration techniques of Paeonia Radix Alba. Method： Different processing integration techniques were adopted and compared with traditional processing techniques to determine drying rate， aqueous extracts and peoniflori content. Result： Half-dry slices baked at 100 ℃ for 20 min and steamed at 100 ℃ for 10 min had the highest peoniflori contents. Half-dry slices baked at 100 ℃ for 20 min had the highest content of aqueous extracts. Products processed with conventional method and sulfur-fumigation had the lowest content of aqueous extracts. Conclusion： The origin processing integration techniques of Paeonia Radix Alba lose less active ingredients than conventional processing methods.
[Key words] Paeonia Radix Alba； origin processing； processing； integration
doi：10.4268/cjcmm20141329
[责任编辑 马超一], http://www.100md.com(徐建中 孙乙铭 俞旭平 王志安)
[3] 于定荣，顾雪竹，张村，等. 白芍中芍药苷提取工艺的对比研究[J]. 中国实验方剂学杂志，2013，19(15)：49.
[4] 杨毅，孙乙铭，徐建中，等.延胡索加工炮制一体化饮片与传统炮制饮片镇痛作用比较[J].中国现代应用药学，2013，30(10)：1074.
[5] 杨俊杰，张振凌.药用植物产区加工的目的和意义[J].时珍国医国药，2005，16(5)：323.
[6] 杨俊杰，张振凌.中药材产区加工与中药饮片炮制一体化的探讨[J].时珍国医国药，2005，16(9)：817.
[7] 康辉，张振凌.重视中药材产地加工研究与管理[J]. 中国民族民间医药杂志，2010(3)：24.
Study on method of Paeonia Radix Alba producing and
concocting integration processing
XU Jian-zhong， SUN Yi-ming， YU Xu-ping， WANG Zhi-an
(Zhejiang Research Institute of Traditional Chinese Medicine， Hangzhou 310023， China)
[Abstract] Objective： To study the origin pre-treating and processing integration techniques of Paeonia Radix Alba. Method： Different processing integration techniques were adopted and compared with traditional processing techniques to determine drying rate， aqueous extracts and peoniflori content. Result： Half-dry slices baked at 100 ℃ for 20 min and steamed at 100 ℃ for 10 min had the highest peoniflori contents. Half-dry slices baked at 100 ℃ for 20 min had the highest content of aqueous extracts. Products processed with conventional method and sulfur-fumigation had the lowest content of aqueous extracts. Conclusion： The origin processing integration techniques of Paeonia Radix Alba lose less active ingredients than conventional processing methods.
[Key words] Paeonia Radix Alba； origin processing； processing； integration
doi：10.4268/cjcmm20141329
[责任编辑 马超一], http://www.100md.com(徐建中 孙乙铭 俞旭平 王志安)