摘要
考察黄连配伍呈茱萸前后氨基酸的含量变化,采用日立835型氨基酸分析仪,定量测定黄连配伍吴茱萸前后煎液中氨基酸的含量.结果共测定了18种氨基酸的含量,发现黄连与吴茱萸配伍后氨基酸的煎出量呈上升趋势,其上升幅度与吴茱萸的比例有关.
To Study the changes of chemical constituents of Coptis chinensis Franch after compatibility with Evodia rutaecarpa (Juss. ) Benth; to determine the amount of amino acid in the decoction. 835 amino acid analyzer. 18 amino acids were determined. The amount of amino acid in the decoction is increased, and the increased degree is related with the ratio of Evodia rutaecarpa (Juss . ) Benth .
出处
《内蒙古民族大学学报（自然科学版）》
2003年第6期530-531,共2页
Journal of Inner Mongolia Minzu University：Natural Sciences
基金
国家自然科学基金资助项目(39900191)
关键词
黄连
吴茱萸
氨基酸
配伍
成分分析
含量测定
Coptis chinensis Franch
Evodia rutaecarpa(Juss.) Benth
Amino acid
