CAJ | 학술논문

目的：研究大黄生品和炮制品的醇溶性浸出物和水溶性浸出物的浸出率。方法将生大黄用不同炮制方法分别炮制成酒大黄、醋大黄和熟大黄，然后采用热浸法提取浸出物，比较同一炮制品在不同的炮制方法下其浸出物的浸出率。结果酒大黄、醋大黄、熟大黄三者的醇溶性浸出物浸出率和水溶性浸出物浸出率与生大黄比较，均有所提高。结论生大黄经炮制后，浸出物的浸出率能有效的提高，方法科学，值得推广。
목적：연구대황생품화포제품적순용성침출물화수용성침출물적침출솔。방법장생대황용불동포제방법분별포제성주대황、작대황화숙대황，연후채용열침법제취침출물，비교동일포제품재불동적포제방법하기침출물적침출솔。결과주대황、작대황、숙대황삼자적순용성침출물침출솔화수용성침출물침출솔여생대황비교，균유소제고。결론생대황경포제후，침출물적침출솔능유효적제고，방법과학，치득추엄。
Objective To study the leaching rates of raw rhubarb and processed products from the alcohol-soluble and water-soluble extracts. Methods Different processing methods were used to make the raw rhubarb into wine rhubarb,vinegar rhubarb and cooked rhubarb. The extracts were got by the hot-dip method.Then the leaching rates of the extract using different methods were compared. Results The leaching rates of the alcohol-soluble and water-soluble extracts from wine rhubarb, vinegar rhubarb and cooked rhubarb were all significantly improved than those from raw rhubarb. Conclusion The leaching rate of extracts from different processed products of raw rhubarb can be significantly improved. The methods are scientific and can be widely used.