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滇黄精3种炮制方法的比较研究

Wansheng DAI,Shenglan ZHAO,Penghui ZHANG,Guanhua CAO,Zhaoxi XU,Zhiyun ZHU

Western Journal of Traditional Chinese Medicine（2016）

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Abstract
目的:优选滇黄精炮制方法.方法:采用紫外分光光度法测定3种不同方法炮制滇黄精品中还原糖、小分子总糖、多糖和总皂苷的含量,并按药典方法测定其浸出物含量,以此综合评判优选.结果:6个指标综合评判Y值为:方法一Y=0.6833,方法二Y=-5.0375,方法三Y=4.2812.结论:滇黄精直接蒸制(法三)优于煮后蒸制(法一和法二).
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Key words
DianHuangJing,processing method,comprehensive index
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