CAJ | 학술논문

目的：探讨醋炙法炮制香附增强疗效的作用原理。方法：对香附生品、醋炙品中总皂苷含量和挥发油中r-香附酮进行定量对比测定分析。结果：实验测得香附生品总皂苷含量为2.340％，醋炙品总皂苷含量为3.000％，香附醋炙后总皂苷含量提高了28.21％；生品香附 r-香附酮为0.174 mg/mL，醋炙后为0.208 mg/mL，香附醋炙后r-香附酮溶出量提高了17％。结论：香附炮制后总皂苷和r-香附酮含量明显升高。
목적：탐토작자법포제향부증강료효적작용원리。방법：대향부생품、작자품중총조감함량화휘발유중r-향부동진행정량대비측정분석。결과：실험측득향부생품총조감함량위2.340％，작자품총조감함량위3.000％，향부작자후총조감함량제고료28.21％；생품향부 r-향부동위0.174 mg/mL，작자후위0.208 mg/mL，향부작자후r-향부동용출량제고료17％。결론：향부포제후총조감화r-향부동함량명현승고。
Objective:To explore the principles of enhancing curative effects of processed XiangFu (Cyperus rotundus) by stir-baking with vinegar. Methods:The contents of total saponins and r-cyperolone in crude XiangFu and processed XiangFu were compared, detected and analyzed quantitatively. Results:The experiments showed that the content of total saponins in crude XiangFu reached 2.340%, and total saponins in processed one was 3.000%, af-ter the processing, the contents of total saponins was increased to 28.21%;the concentration of r-cyperolone in crude XiangFu was 0.174 mg/mL, after the processing, it was 0.208 mg/mL, dissolved content r-cyperolone was raised by 17%. Conclusion:The contents of total saponins and r-cyperolone in processed XiangFu are raised obviously.