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[摘要]
采用薄层扫描法测定生品、炒黄、炒焦、姜炙厚朴及市售商品厚朴、姜炙厚朴中厚朴酚、和厚朴酚的含量,结果表明,厚朴炮制后,该2成分含量均有下降,炒焦降低3O%以上,炒黄、姜炙降低约20%。市售商品厚朴含量差异较大。
[Key word]
[Abstract]
Contents of magnolol and honokiol in Magnolia officinalis Rehd. et Wils. and its processed products,yellow-fried, burn-fried and ginger-fried M. officinalis Rehd. et Wils. as well as commercially available M.officinalis Rehd. et Wils. and its processed products were assayed by TLC Scanning. Results showed that contents of the two constituents decreased after M. officinalis Rehd. et Wils. was processed. Among them the burn-fried product showed a most pronounce decrease of 30%, while both yellow-fried and ginger-fried products decreased about 20%. The contents of magnolol and honokiol in commercial M. officinalis Rehd. et Wils. and its ginger-fried product available in other provinces and cities differed greatly with some almost contain no magnolol and honokiol.
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