[1]朱逸超,任娟,仇雪,等.酒地黄炮制过程中4种活性成分含量变化[J].中国中医药信息杂志,2020,27(2):48-52.[doi:10.3969/j.issn.1005-5304.201903351]
 ZHU Yichao,REN Juan,QIU Xue,et al.Changes of Contents of Four Active Components in Processing of Rehmanniae Radix Roasting with Wine[J].zhongguo zhongyiyao xinxi zazhi,2020,27(2):48-52.[doi:10.3969/j.issn.1005-5304.201903351]
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酒地黄炮制过程中4种活性成分含量变化

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[2] 杨飞飞,李胜男,郭怀忠,等.古法炮制地黄与市售地黄成分的比较[J].河北大学学报(自然科学版),2017,37(1):47-55.

[3] 曹建军,梁宗锁,杨东风,等.地黄HPLC-DAD多波长指纹图谱的建立及其在熟地黄炮制中的应用[J].中草药,2014,45(2):265-270.

[4] 刘明,李更生,王慧森,等.地黄九蒸九晒炮制过程中益母草苷的含量测定及其动态变化[J].中国药学杂志,2009,44(9):658-660.

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[7] 邱建国.熟地黄炮制的渊源及炮制终点判断依据研究进展[J].中草药, 2012,43(8):1656-1660.

[8] 蔡瑞利,刘高胜,龚千锋.地黄炮制的历史沿革及现代研究[J].江西中医药大学学报,2006,18(3):40-41.

[9] 赵丹,张振凌,韩宁宁,等.酒炖炮制时间对熟地黄质量的影响[J].中医学报,2017,32(7):1231-1235.

[10] 陈天朝,翟来超.HPLC同时测定地黄中梓醇与毛蕊花糖苷的含量[J].中国实验方剂学杂志,2011,17(5):105-107.

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[13] 岳超,高杰,石上梅,等.HPLC测定地黄炮制前后3种苷类物质的含量[J].中国实验方剂学杂志,2015,21(4):71-74.

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备注/Memo

基金项目:国家中医药管理局公益性行业专项(201507002-2);国家中药标准化项目(ZYY-2017-062)

更新日期/Last Update:

2019-12-30