论文部分内容阅读
利用溶出度、红外光谱、飞行时间质谱、透射电子显微镜等方法对生脉散及麦冬,五味子,党参的单煎合煎液中溶出各种组分的变化和彼此之间相互作用进行了初步研究.发现几个单方共煎可以产生协同溶出效应,亦可抑制某些组分的溶出,还发现合煎液中有新物质生成.通过对麦冬、五味子、党参单煎,合煎液的溶出物进行透射电子显微镜观察发现,在合煎液溶出物中有空泡结构存在,说明溶出物之间的相互作用可使它们形成复杂的聚集态结构.上述实验表明麦冬、五味子、党参合煎液不是各味中药单煎液之间的简单加和.各味中药在溶出过程中所发生的相互作用对深化理解复方中药的药理提供了一条新思路.
Using dissolution, infrared spectroscopy, time-of-flight mass spectrometry, transmission electron microscopy, and other methods, the changes in the components of Shengmaisan and the decoctions of Radix Ophiopogonis, Schizandra, and Dangshen were studied. Research found that several unilateral co-decoctions can produce a synergistic dissolution effect and can also inhibit the dissolution of certain components. It has also been found that there are new substances in the decoction. Through decoction of Ophiopogon, Schisandra, Codonopsis pilosana and decoction The lysate was observed by transmission electron microscopy. It was found that vacuolar structures existed in the combined decoction eluent, indicating that the interaction between the eluents allowed them to form complex aggregate structures. The above experiments showed that Ophiopogon japonicus, Schisandra chinensis, and Dangshen The decoction is not a simple addition between the decoctions of each Chinese herbal medicine. The interactions of various herbs in the dissolution process provide a new idea for understanding the pharmacology of the compound Chinese medicine.