| 钱冬女,邢加慧,杨可晨.不同的炮制品及煎煮方法对肉桂水提液有效成分的影响[J].浙江中西医结合杂志,2019,29(6): |
| 不同的炮制品及煎煮方法对肉桂水提液有效成分的影响 |
| Effects of the effective components in aqueous extract of Cinnamon by different processed products and decoction methods |
| 投稿时间：2018-08-22 修订日期：2019-05-16 |
| DOI： |
| 中文关键词: 肉桂 桂皮醛 炮制品 煎煮方法 HPLC 法 |
| 英文关键词:cinnamon cinnamaldehyde processed product decoction method HPLC method |
| 基金项目: |
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| 摘要点击次数: 913 |
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| 中文摘要: |
| 目的：研究肉桂有效成分随煎煮时间的变化规律,找出肉桂最佳的炮制、煎煮方法。方法：1,浸泡时间分浸泡0min(直接后下)与浸泡30min煎煮两种方式；2,炮制分块状、切丝、打粉；3,煎煮时间分别以5、10、15、20、30、40min的时间节点,以这3个因素采用正交试验,提取肉桂水提液,用HPLC法测定桂皮醛含量。结果：粉末状肉桂和丝状肉桂的桂皮醛提取率高于块状肉桂,直接后下的煎煮方法的桂皮醛提取率高于浸泡煎煮。结论：切丝的炮制品和直接后下5min的煎煮方法是最有效保存肉桂水提液有效成分的方法。 |
| 英文摘要: |
| Objective：To study the effective components variation of Cinnamomum cinnamon with the decocting time, and to explore the best processing and decocting method of Cinnamomum cinnamon. Methods： Firstly, the soaking time was divided into two kinds of methods: 0min and 30min; secondly, the processed product was block, shredded, powdered; thirdly, the decoction time was divided into 5, 10, 15, 20, 30 and 40min, respectively. The water extract of cinnamon was extracted by orthogonal design with these three factors, the content of cinnamaldehyde was determined by HPLC. Results：the extraction rate of cinnamaldehyde in powder cinnamon and filamentous cinnamon was higher than that in block cinnamon, rearward decoction was higher than steeping decoction. Conclusion：the shredding processing method and rearward decoction of 5 min are the most effective methods to preserve the effective components of cinnamon water extraction. |
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