作　　者： (陈哲杰）; (李文）; (王丽娟）; (傅超美）; (李杰）; (吕雨蒙）;

机构地区： 成都中医药大学药学院,成都611137

出　　处： 《中药与临床》 2017年第2期31-33,37,共4页

摘　　要： 目的:对比分析三黄泻心汤合煎液与分煎液的汤液相态之间的汤液相态差异。方法:采用电导率仪、旋转黏度计、表面张力测定仪、pH计,分别测定20,40,60℃时三黄泻心汤分煎液与合煎液的理化指标,并运用激光粒度仪测定分煎液与合煎液中微粒粒径,进而分析三黄泻心汤不同煎煮方法对汤液相态的影响。结果:三黄泻心汤分煎液与合煎液的理化参数确有较为明显差异,提示在三黄泻心汤制备过程中由于受到温度的影响,采用复方合煎与单煎合并的汤液其有效成分分子之间的反应、结合程度存在差异。结论:证实不同煎煮方法对三黄泻心汤汤液相态确实能造成较大影响,为研究三黄泻心汤不同煎煮方法对其代谢途径、临床疗效的影响奠定了研究基础。 Objective： To compare the difference of the liquid phase of mixed medicine decoction and respective decoction of Sanhuang Xiexin Decoction. Method： Conductivity meter, rotary viscometer, surface tension tester and pH tester were used to measure the physicochemical indexes of mixed medicine decoction and respective decoction of Sanhuang Xiexin Decoction at 20,40,60℃. The particle sizes of different decoctions were measured by laser particle size analyzer to analyze the effect of different decoction methods on liquid phase of Sanhuang Xiexin Decoction. Result： Significant differences were found in the physicochemical parameters of mixed medicine decoction and respective decoction of Sanhuang Xiexin Decoction. The results suggested that active ingredients of mixed medicine decoction and respective decoction of Sanhuang Xiexin Decoction had different levels of combination and reaction, due to the impact of temperature on the molecules reaction and integration degree of active ingredionts during the decoction process. Conclusion： It is proved that the different decoction methods of Sanhuang Xiexin decoction have great impact on its liquid phase. This research has set up a foundation for the research on the differences of metabolic pathways and the clinical effect caused by Sanhuang Xiexin Decoction＇s different liquid phase.

关 键 词： 三黄泻心汤 制备方法 汤液相态 理化性质