A Comparative Study on Processed Chih-Shao

赤芍炮製品之比較研究

許順吉(Shuenn-Jyi Sheu)；詹逸州(Yih-Joe Jan)

Chih-Shao, processing ； quantitative analysis

藥物食品分析

3卷2期（1995 / 07 / 01）

107 - 113

英文

赤芍經悶潤、炒炭、酒炒、醋炒後以高效液相層析儀分析，發現彼此間有很大差異。總萃取率以悶潤炮製品增加17.31%為最多，炒炭炮炙品增加11.92%居次。個別成分增加情形分別為：gallic acid以悶潤12小時增加最多，而oxypaeoniflorin, albiflorin, paeoniflorin, benzoic acid和paeonol等五成分的萃取則均以炒炭30或40分鐘為最佳。

Samples of Chih-Shao processed by wrap-moistening, stir-baking to char, stir-baking with wine and stir-baking with vinegar were analyzed by high-performance liquid chromatography and found to differ greatly from each other. The total extraction yield increased most in the wrap- moistening article (17.31% increase) followed by the stir-baking to char sample (11.92% increase). The highest increases in individual constituents were found to be gallic acid when processed by wrap-moistening for 12 hours, and the other five compounds including oxypaeoniflorin, albiflorin, paeoniflorin, benzoic acid and paeonol when processed by stir-baking to char for 30 or 40 minutes. The results of the present investigation show significant changes in the extraction yields of various chemical constituents of Chih-Shao subsequent to various methods of preparation.