| 桂枝汤化学成分的分析研究（10） |
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| 引用本文： | 赵长琦,党高潮.桂枝汤化学成分的分析研究（10）[J].西北大学学报,1997,27(6):515-516,548. |
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| 作者姓名： | 赵长琦 党高潮 |
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| 作者单位： | 西北大学生物学系 710069(赵长琦)，西北大学化学系 西安(党高潮) |
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| 基金项目： | 国家自然科学基金资助课题 |
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| 摘 要： | 在对方剂桂枝汤中主要成分桂皮醛，甘草酸，甘草次酸，芍药甙的煎出量进行动态分析的基础上，为了探明该方剂中主药对其余单味药主要成分煎出量的影响，测定了其主药对桂枝，芍药及桂枝，芍药，炙甘草，生姜配伍后，其成分的变化，并与桂枝汤全方中成分的变化做了比较分析。
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| 关 键 词： | 桂枝汤 化学成分 液相色谱 中药 |
An Analysis on the Chemical Composition of Guizhi-Tang Compound(10) |
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| Zhao Changqi,Dang Guochao.An Analysis on the Chemical Composition of Guizhi-Tang Compound(10)[J].Journal of Northwest University(Natural Science Edition),1997,27(6):515-516,548. |
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| Authors: | Zhao Changqi Dang Guochao |
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| Institution: | Zhao Changqi Dang GuochaoDepartment of Biology, Department of Chemistry,Northwest University,710069,Xi'an |
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| Abstract: | Based on the analysis of the dynamic changes of decocting quantity of Cinnamaldehyde, Paeoniflorin, Glycyrrhizic acid in Guizhi-Tang, the change of constituents of the main component of medicinal herbs were determined after the compatibility of Guizhi and Shoyo, and the comparason of Guizhi, Shaoyao, Broil-gancao, Shengjiang. Their changes were also compared with the changes of the whole Guizhi-Tang, in order to show the influence of the main pair of medicinal herbs and other single herbs on the decocting quantity of the principal composition. |
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| Keywords: | Guizhi-Tang chemical composition analysis HPLC |
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