CN103006760A - Processing method of salt processed fructus psoraleae - Google Patents
Processing method of salt processed fructus psoraleae Download PDFInfo
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- 150000003839 salts Chemical class 0.000 title claims abstract description 83
- 238000003672 processing method Methods 0.000 title abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 40
- 239000011780 sodium chloride Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims description 71
- ZCCUUQDIBDJBTK-UHFFFAOYSA-N psoralen Chemical compound C1=C2OC(=O)C=CC2=CC2=C1OC=C2 ZCCUUQDIBDJBTK-UHFFFAOYSA-N 0.000 claims description 26
- XDROKJSWHURZGO-UHFFFAOYSA-N angelicin Chemical compound C1=C2OC=CC2=C2OC(=O)C=CC2=C1 XDROKJSWHURZGO-UHFFFAOYSA-N 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 14
- VXGRJERITKFWPL-UHFFFAOYSA-N 4',5'-Dihydropsoralen Natural products C1=C2OC(=O)C=CC2=CC2=C1OCC2 VXGRJERITKFWPL-UHFFFAOYSA-N 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 12
- MLMVLVJMKDPYBM-UHFFFAOYSA-N pseudoisopsoralene Natural products C1=C2C=COC2=C2OC(=O)C=CC2=C1 MLMVLVJMKDPYBM-UHFFFAOYSA-N 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 5
- 239000003814 drug Substances 0.000 abstract description 10
- -1 fructus psoraleae Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 10
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 9
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- 230000032696 parturition Effects 0.000 description 7
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- 238000010025 steaming Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
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- 244000241463 Cullen corylifolium Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
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- 235000013757 Juglans Nutrition 0.000 description 1
- 241000758789 Juglans Species 0.000 description 1
- 241000208204 Linum Species 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- 206010047642 Vitiligo Diseases 0.000 description 1
- 208000004631 alopecia areata Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229960000956 coumarin Drugs 0.000 description 1
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- 235000021374 legumes Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
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- GBMDVOWEEQVZKZ-UHFFFAOYSA-N methanol;hydrate Chemical compound O.OC GBMDVOWEEQVZKZ-UHFFFAOYSA-N 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 229930003658 monoterpene Natural products 0.000 description 1
- 235000002577 monoterpenes Nutrition 0.000 description 1
- YTJSFYQNRXLOIC-UHFFFAOYSA-N octadecylsilane Chemical compound CCCCCCCCCCCCCCCCCC[SiH3] YTJSFYQNRXLOIC-UHFFFAOYSA-N 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to a processing method of salt processed fructus psoraleae. The processing method comprises the steps of moistening traditional Chinese medicine, fructus psoraleae, and saline water until the saline water is sufficiently absorbed by the fructus psoraleae, wherein the weight ratio of fructus psoraleae to salt to water is (25:1)-(4:10), and then the moistened fructus psoraleae is dried, thus obtaining the salt processed fructus psoraleae. The processing method provided by the invention defines the saline water quantity, the moistening time, the drying temperature and the drying time, is easy to control and operate in temperature and time, and is efficient and quick.
Description
Technical field
The present invention relates to the concocting method of Fructus Psoraleae, be specifically related to a kind of concocting method of salt Fructus Psoraleae (processed).
Background technology
Fructus Psoraleae is the dry mature fruit of legumes psoraleae Psoralea corylifolia L., is large Chinese crude drug commonly used, and its property is hot, bitter, temperature.Return kidney, spleen channel, have warming the kidney to activate YANG, helping inspiration to relieve asthma, warming spleen and stopping diarrha; External pathogenic wind expelling speckle dispelling.Be used for insufficiency of kidney-YANG, impotence and seminal emission, enuresis frequent micturition, chills and pain of the waist and kness is suffered from a deficiency of the kidney and is done to breathe heavily Diarrhoea; The external curing vitiligo, alopecia areata.Large quantity research is found in recent years, and Fructus Psoraleae mainly contains coumarin and flavonoid, also contains in addition monoterpene phenols, lipid, volatile oil, resin, saponin, polysaccharide etc.The Changeement of chemical constituent is more before and after concocting about Fructus Psoraleae, but all with the content of psoralen, isopsoralen as evaluation index.Modern pharmacological research proves, psoralen, isopsoralen mainly have white, antitumor, the effect such as antibacterial of rising.
The tradition of Fructus Psoraleae is concocted theory and is seen the earliest " Thunder God is concocted opinion " and say " this large noxious dryness of property ", thereby the method that has proposed to concoct is to reach the purpose of separating noxious dryness.The improvement that later age medicine scholar does the method, as " salt stir-frys ", " little stir-fry ", " salt water logging stir-fry ", and his medicine close system etc. all to go noxious dryness as purpose.Property theory and cooked theory to Fructus Psoraleae in " detailed outline " have more comprehensive analysis, say: " Fructus Psoraleae belongs to water ... Juglans wood, moisturizes and nourishes blood, and blood pertaining to YIN is disliked dry, so oily to moisten it, the assistant Fructus Psoraleae has the wonderful of wooden fiery interpromoting relation in five elements "." must join " clearly and say: " probably its property is dry, and breast is mixed steaming, the linum Semen Juglandis mix steaming also can, probably its heat enters heart, urine of baby boys soaks steaming ".Relevant with curative effect have " stir-fry of stopping leak face ", " stir-fry of the kidney invigorating pockmarks core ", " warm part of the body cavity above the diaphragm housing the heart and lungs wine is fried and steamed, and warming the kidney saline is fried ", " it is immoderate urinate, kidney qi deficiency and coldness, broken solid paper wine steams ", " the emerging positive controlling nocturnal emission with astringent drugs salt wine of warm soreness of waist and knee joint is fried and used ".
In clinical practice, the concocting method of " Fructus Psoraleae " is mainly " salt method for making ", and the purpose of putting down in writing at present the salt Fructus Psoraleae (processed) in the endemicity concocted specification is mainly priming and enters kidney, strengthens the effect of temperature compensation kidney spleen, and reduced toxicity relaxes the property that suffering is altered warm-dryness syndrome.
" Pharmacopoeia of People's Republic of China 2010 editions " recorded the salt Fructus Psoraleae (processed), stipulates every 100kg Fructus Psoraleae, uses Sal 2kg, shines method of stir-baking medicine with salt solu-tion (appendix II D) to surface black or pitchy, little heaving.
Yu Lingying (doctor of Chengdu University of Traditional Chinese Medicine) processs in principle and the correlation research in the paper Fructus Psoraleae salt that deliver in April, 2010, Fructus Psoraleae 100g is disclosed, add saline solution 50ml(saliferous 2g), moistening 24h under the room temperature, place 150 ℃ parch container, with 40 beats/mins of frequencies that stir-fry, 10min stir-fries.
But above book on Chinese herbal medicine record and regulation are not all carried out standard to the processing procedure of salt Fructus Psoraleae (processed).But considering that salt is processed technique (saline ratio, fire are processed temperature and time etc.) can be on the impact of Fructus Psoraleae quality, so the processing procedure of standard salt Fructus Psoraleae (processed) is most important.In addition, not completely situation of moistening also appears in the salt Fructus Psoraleae (processed) process.Variety of issue in view of in the present salt Fructus Psoraleae (processed) process of preparing Chinese medicine provides the present invention to solve these problems.
Summary of the invention
The concocting method that the purpose of this invention is to provide a kind of salt Fructus Psoraleae (processed).
The concocting method of a kind of salt Fructus Psoraleae (processed) provided by the invention may further comprise the steps:
To fully be absorbed by Fructus Psoraleae to saline in Effects of Bu Gu fat and the saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1-4:10, then, with the oven dry of the Fructus Psoraleae behind the moistening, and get final product.
In the said method:
When described moistening was fully absorbed by Fructus Psoraleae to saline, the moistening time was 1-3 hour;
During described oven dry, the temperature of oven dry is 100-190 ℃, and the time of oven dry is 30-40min; Described bake out temperature is preferably 170-190 ℃.
Preferably, described concocting method may further comprise the steps:
At room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1-4:10, and the moistening time is 1-3h, the Fructus Psoraleae of then moistening being crossed oven dry, and bake out temperature is 170-190 ℃, drying time is 30-40min.Oven dry lets cool to room temperature after finishing, and namely gets salt and processs the benefit bone.
Further preferred, described concocting method may further comprise the steps:
At room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1:10, the moistening time is 1-3h, the Fructus Psoraleae of then moistening being crossed oven dry, and bake out temperature is 170-190 ℃, drying time is 30-40min, oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Further preferred, described concocting method may further comprise the steps:
At room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1:10, and the moistening time is 3h, the Fructus Psoraleae of then moistening being crossed oven dry, and bake out temperature is 190 ℃, drying time is 40min.Oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Further preferably, described concocting method may further comprise the steps: at room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:4:10, and the moistening time is 1h, the Fructus Psoraleae oven dry of then moistening being crossed, bake out temperature is 190 ℃, and drying time is 35min, after oven dry finishes, let cool to room temperature, namely get the salt Fructus Psoraleae (processed).
The salt Fructus Psoraleae (processed) that the present invention also provides said method to concoct, the content of psoralen, isopsoralen is respectively 1.944-2.384mg/g, 1.548-1.930mg/g in the described Fructus Psoraleae, is preferably 2.084-2.384mg/g, 1.652-1.930mg/g.
The concocting method that the invention provides a kind of salt Fructus Psoraleae (processed) has the following advantages:
1, concocting method provided by the invention is clear and definite, and the salt water yield, moistening time, bake out temperature and drying time are easy to control and operation at temperature and time, and efficient, quick.
2, according to index composition (psoralen and isopsorapen) assay of the Pharmacopoeia of the People's Republic of China (2010 editions) Fructus Psoraleae, psoralen, isopsoralen content are up to 1.903mg/g, 1.526mg/g in the salt Fructus Psoraleae (processed) that the employing traditional method prepares; The content of psoralen and isopsorapen is no less than 1.944mg/g, 1.548mg/g in the salt Fructus Psoraleae (processed) that the inventive method provides, and reaches as high as 2.384,1.930mg/g.
The specific embodiment
Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
During oven dry, material is tiled in the moistening container, and thickness is no more than 4cm, in order to can evenly dry, can not do because of the blocked up baking of local material, also can not become paste in the process so that medical material is smoked because local temperature is too high.
Embodiment 1: the concocting method of salt Fructus Psoraleae (processed)
1, the preparation of saline: be that 1:10 carries out proportioning with salt and water according to weight ratio, be prepared into saline, for subsequent use;
2, at room temperature, the Fructus Psoraleae product of giving birth to are put moistening in the saline, wherein the mass ratio of Fructus Psoraleae, salt and water is 25:1:10, moistening 1h;
3, the Fructus Psoraleae of moistening is put in the baking oven dried, bake out temperature is 170 ℃, and drying time is 30min, and oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Embodiment 2: the concocting method of salt Fructus Psoraleae (processed)
1, the preparation of saline: be that 1:10 carries out proportioning with salt and water according to weight ratio, be prepared into saline, for subsequent use;
2, at room temperature, the Fructus Psoraleae product of giving birth to are put moistening in the saline, wherein the mass ratio of Fructus Psoraleae, salt and water is 25:1:10, moistening 2h;
3, the Fructus Psoraleae of moistening is put in the baking oven dried, bake out temperature is 180 ℃, and drying time is 35min, and oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Embodiment 3: the concocting method of salt Fructus Psoraleae (processed)
1, the preparation of saline: be that 1:10 carries out proportioning with salt and water according to weight ratio, be prepared into saline, for subsequent use;
2, at room temperature, the Fructus Psoraleae product of giving birth to are put moistening in the saline, wherein the mass ratio of Fructus Psoraleae, salt and water is 25:1:10, moistening 3h;
3, the Fructus Psoraleae of moistening is put in the baking oven dried, bake out temperature is 190 ℃, and drying time is 40min, and oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Embodiment 4: the concocting method of salt Fructus Psoraleae (processed)
1, the preparation of saline: be that 2:10 carries out proportioning with salt and water according to weight ratio, be prepared into saline, for subsequent use;
2, at room temperature, the Fructus Psoraleae product of giving birth to are put moistening in the saline, wherein the mass ratio of Fructus Psoraleae, salt and water is 25:2:10, moistening 1h;
3, the Fructus Psoraleae of moistening is put in the baking oven dried, bake out temperature is 180 ℃, and drying time is 40min, and oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Embodiment 5: the concocting method of salt Fructus Psoraleae (processed)
1, the preparation of saline: be that 2:10 carries out proportioning with salt and water according to weight ratio, be prepared into saline, for subsequent use;
2, at room temperature, the Fructus Psoraleae product of giving birth to are put moistening in the saline, wherein the mass ratio of Fructus Psoraleae, salt and water is 25:2:10, moistening 2h;
3, the Fructus Psoraleae of moistening is put in the baking oven dried, bake out temperature is 190 ℃, and drying time is 30min, and oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Embodiment 6: the concocting method of salt Fructus Psoraleae (processed)
1, the preparation of saline: be that 4:10 carries out proportioning with salt and water according to weight ratio, be prepared into saline, for subsequent use;
2, at room temperature, the Fructus Psoraleae product of giving birth to are put moistening in the saline, wherein the mass ratio of Fructus Psoraleae, salt and water is 25:4:10, moistening 1h;
3, the Fructus Psoraleae of moistening is put in the baking oven dried, bake out temperature is 190 ℃, and drying time is 35min, and oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
Comparative Examples 1: the concocting method of salt Fructus Psoraleae (processed)
The method preparation of the salt Fructus Psoraleae (processed) of reference " Pharmacopoeia of People's Republic of China 2010 editions ", concrete preparation method is:
Every 100kg Fructus Psoraleae is used Sal 2kg, shines method of stir-baking medicine with salt solu-tion (appendix II D) to surface black or pitchy, little heaving.
The salt method of processing is shown in the appendix II D: get clean medical material, add saline and stir, and vexed, put in the pot, heat, when frying the degree of extremely stipulating, take out with slow fire, cool.
Comparative Examples 2: the concocting method of salt Fructus Psoraleae (processed)
The method that the paper Fructus Psoraleae salt of delivering in April, 2010 with reference to Yu Lingying (doctor of Chengdu University of Traditional Chinese Medicine) is processed, concrete grammar is:
Among the Fructus Psoraleae 100g, add saline solution 50ml(saliferous 2g), moistening 24h under the room temperature places 150 ℃ parch container, and with 40 beats/mins of frequencies that stir-fry, 10min stir-fries.
Experimental example 1: method relatively
The concocting method that contrast embodiments of the invention 3 provide and official method, the existing process of Comparative Examples 2() compare, the results are shown in Table 1:
Table 1: salt Fructus Psoraleae (processed) official method and the newly contrast of concocting method
Table 1 result shows:
With official method, relatively controllability is stronger with embodiment 3 for Comparative Examples 2, all is better than official method;
Compare but embodiment 3 with Comparative Examples 2, embodiment 3 weak points consuming time and processed product outward appearance are better.
The result shows, concocting method temperature provided by the invention, time are controlled, weak point consuming time, and outward appearance is good, and effect is better than prior art.
Experimental example 2: content relatively
According to Pharmacopoeia of the People's Republic of China version in 2010, the content assaying method under the Fructus Psoraleae is measured according to high performance liquid chromatography (appendix IV D) method, and the salt Fructus Psoraleae (processed) of embodiment and the preparation of Comparative Examples method is investigated, and concrete grammar is:
Chromatographic condition and system suitability: take octadecylsilane chemically bonded silica as filler; Take methanol-water (55:45) as mobile phase; The detection wavelength is 246nm.Number of theoretical plate calculates by the psoralen peak should be not less than 3000.
The preparation of reference substance solution: get the psoralen reference substance, the isopsoralen reference substance is an amount of, and is accurately weighed, add respectively methanol and make the solution that every 1ml contains 20 μ g, and get final product.
The preparation of need testing solution: get the about 0.5g of this product powder (crossing sieve No. three), accurately weighed, put in the apparatus,Soxhlet's, it is an amount of to add methanol, heating and refluxing extraction 2 hours lets cool, and is transferred in the 100ml measuring bottle, adds methanol to scale, shake up, filter, get subsequent filtrate, and get final product.
Algoscopy: precision is drawn reference substance solution and each 5-10 μ l of need testing solution respectively, and the injection liquid chromatography is measured, and be get final product.
Content detection the results are shown in Table 2:
The assay of the salt Fructus Psoraleae (processed) that table 2: embodiment and Comparative Examples method provide
| ? | Psoralen (mg/g) | Isopsoralen (mg/g) |
| The product of giving birth to | 1.360 | 1.032 |
| Comparative Examples 1 | 1.684 | 1.276 |
| Comparative Examples 2 | 1.903 | 1.526 |
| Embodiment 1 | 2.246 | 1.652 |
| Embodiment 2 | 2.303 | 1.671 |
| Embodiment 3 | 2.384 | 1.930 |
| Embodiment 4 | 1.976 | 1.606 |
| Embodiment 5 | 1.944 | 1.548 |
| Embodiment 6 | 2.084 | 1.856 |
Table 2 result shows: the content of psoralen and isopsorapen is up to 1.903mg/g, 1.526mg/g in the salt Fructus Psoraleae (processed) that the concocting method that adopts Comparative Examples 1,2 to provide prepares, and in the salt Fructus Psoraleae (processed) that embodiments of the invention 1-6 method obtains, the content of psoralen and isopsorapen is no less than 1.944mg/g, 1.548mg/g, reaches as high as 2.384mg/g, 1.930mg/g.
The result shows: the concocting method of salt Fructus Psoraleae (processed) provided by the invention is better than existing method.
Although, above used general explanation, the specific embodiment and test, the present invention is described in detail, on basis of the present invention, can make some modifications or improvements it, and this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. the concocting method of a salt Fructus Psoraleae (processed), it is characterized in that described concocting method may further comprise the steps: will fully be absorbed by Fructus Psoraleae to saline in Effects of Bu Gu fat and the saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1-4:10, then the Fructus Psoraleae behind the moistening is dried, and get final product.
2. concocting method according to claim 1 is characterized in that, when described moistening was fully absorbed by Fructus Psoraleae to saline, the moistening time was 1-3 hour.
3. concocting method according to claim 1 is characterized in that, during described oven dry, the temperature of oven dry is 100-190 ℃, and the time of oven dry is 30-40min.
4. concocting method according to claim 1 is characterized in that, described bake out temperature is 170-190 ℃.
5. each described concocting method according to claim 1-4, it is characterized in that described concocting method may further comprise the steps: at room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1-4:10, the moistening time is 1-3h, the Fructus Psoraleae of then moistening being crossed oven dry, and bake out temperature is 170-190 ℃, drying time is 30-40min, oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
6. concocting method according to claim 5, it is characterized in that described concocting method may further comprise the steps: at room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1:10, the moistening time is 1-3h, the Fructus Psoraleae of then moistening being crossed oven dry, and bake out temperature is 170-190 ℃, drying time is 30-40min, oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
7. concocting method according to claim 6, it is characterized in that described concocting method may further comprise the steps: at room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:1:10, the moistening time is 3h, the Fructus Psoraleae of then moistening being crossed oven dry, and bake out temperature is 190 ℃, drying time is 40min, oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
8. concocting method according to claim 5, it is characterized in that described concocting method may further comprise the steps: at room temperature, with Effects of Bu Gu fat and saline moistening, the weight ratio of Fructus Psoraleae and salt, water is 25:4:10, the moistening time is 1h, the Fructus Psoraleae of then moistening being crossed oven dry, and bake out temperature is 190 ℃, drying time is 35min, oven dry lets cool to room temperature after finishing, and namely gets the salt Fructus Psoraleae (processed).
9. the salt Fructus Psoraleae (processed) of each described concocting method preparation of claim 1-8 is characterized in that the content of psoralen, isopsoralen is respectively 1.944-2.384mg/g, 1.548-1.930mg/g in the described salt Fructus Psoraleae (processed).
10. salt Fructus Psoraleae (processed) according to claim 9 is characterized in that, the content of psoralen, isopsoralen is respectively 2.084-2.384mg/g, 1.652-1.930mg/g in the described salt Fructus Psoraleae (processed).
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105232621A (en) * | 2014-11-11 | 2016-01-13 | 天津中医药大学 | Processing method of fructus psoraleae medicinal materials, fructus psoraleae extract and pharmaceutical composition |
| CN107595919A (en) * | 2017-10-13 | 2018-01-19 | 河南省三禾药业有限公司 | A kind of Herba Epimedii Preparata and its concocting method |
| CN109432164A (en) * | 2018-12-17 | 2019-03-08 | 亳州市张仲景中药饮片有限责任公司 | A kind of technique of salt toast psoralea corylifolia |
| CN112315994A (en) * | 2020-11-12 | 2021-02-05 | 遵义廖元和堂药业有限公司 | Processing method of salt-roasted fructus psoraleae |
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| 郭晏华: "补骨脂炮制原理研究", 《中国博士学位论文全文数据库》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105232621A (en) * | 2014-11-11 | 2016-01-13 | 天津中医药大学 | Processing method of fructus psoraleae medicinal materials, fructus psoraleae extract and pharmaceutical composition |
| CN107595919A (en) * | 2017-10-13 | 2018-01-19 | 河南省三禾药业有限公司 | A kind of Herba Epimedii Preparata and its concocting method |
| CN109432164A (en) * | 2018-12-17 | 2019-03-08 | 亳州市张仲景中药饮片有限责任公司 | A kind of technique of salt toast psoralea corylifolia |
| CN112315994A (en) * | 2020-11-12 | 2021-02-05 | 遵义廖元和堂药业有限公司 | Processing method of salt-roasted fructus psoraleae |
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