加压酒制山茱萸炮制机制研究

摘要

目的：探寻山茱萸炮制作用机制。方法：采用高效液相法对加压酒制山茱萸炮制品炮制前后煎煮液中马钱苷、莫诺苷及5－羟甲基糠醛三种成分含量进行测定。结果：山茱萸经过酒制后，山茱萸酒制品煎煮液中马钱苷、莫诺苷煎出率皆高于山茱萸生品，5－羟甲基糠醛含量生品与酒制品变化较大。结论：山茱萸酒制后可以有利于其有效成分煎出，为中医临床应用提供了参考依据。%Objective:To explore the mechanism of processing Cornus officinalis.Methods:Three components of loganin, monod glycosides and 5-hydroxymethyl furfural in Cornus officinalis are determined with the method of high performance liquid chromatography (HPLC) before and after it was pressurized with wine processing.Results:With wine processing, the decocting rates of loganin and morroniside were significantly higher than crude Cornus officinalis.The amount of 5-hydroxymethyl furfural changed greatly.Conclusion:It's of great benefit to decocting effective in-gredients with wine processing and it provides a reference for clinical application of traditional Chinese medicine .