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基于种子类中药逢子必炒探讨中药炮制共性机理及特征性质量标准

蔡宝昌 2 3*

蔡宝昌, 2, 3*. 基于种子类中药逢子必炒探讨中药炮制共性机理及特征性质量标准[J]. 南京中医药大学学报, 2017, 33(5): 443-447.
引用本文: 蔡宝昌, 2, 3*. 基于种子类中药逢子必炒探讨中药炮制共性机理及特征性质量标准[J]. 南京中医药大学学报, 2017, 33(5): 443-447.
CAI Bao-chang, 2, 3*. Exploration of the Common Processing Mechanism and Characteristic Quality Standard Based on the Theory of Seed Drugs Be Stir-Heated[J]. Journal of Nanjing University of traditional Chinese Medicine, 2017, 33(5): 443-447.
Citation: CAI Bao-chang, 2, 3*. Exploration of the Common Processing Mechanism and Characteristic Quality Standard Based on the Theory of Seed Drugs Be Stir-Heated[J]. Journal of Nanjing University of traditional Chinese Medicine, 2017, 33(5): 443-447.

基于种子类中药逢子必炒探讨中药炮制共性机理及特征性质量标准

Exploration of the Common Processing Mechanism and Characteristic Quality Standard Based on the Theory of Seed Drugs Be Stir-Heated

  • 摘要:  种子类中药逢子必炒的炮制理论具有丰富的科学内涵,但在种子类中药炒制机理研究中,其炒制过程的内在变化过程和变化规律尚不清楚,药效物质不明确,且缺少特征性质量标志物,难以有效控制质量。揭示种子类中药逢子必炒共性规律,对于建立中药饮片特征性质量标准具有指导意义。基于逢子必炒炮制理论的研究,提出采用谱效相关分析的研究方法,研究炒制过程化学成分及药效作用变化,阐明其药效物质基础,揭示炒制过程共性变化规律;同时,结合体内过程研究,阐明炒制过程对药效物质的影响,进而明确中药的体内药效物质基础;在此基础上,采用一测多评技术和液质联用技术等方法,研究建立中药饮片特征性质量标准,指导中药饮片规范化炮制和临床合理使用。

     

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出版历程
  • 收稿日期:  2017-04-26
  • 修回日期:  2017-06-20
  • 刊出日期:  2017-09-10

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