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期 刊 ：中国中药杂志 1998年 23卷 09期 页码：531.

关键词：四物汤；用酒方法；阿魏酸；芍药甙；

Keywords:Siwu decoction, method of YRW, ferulic acid, paenoniflorin,

摘 要 ：目的:比较不同用酒方法对四物汤成分的影响。方法:用薄层扫描法测定了5种四物汤中阿魏酸、芍药甙及乙醚溶出物的含量。结果:四物汤酒煎方,所测成分含量最高。酒制当归、熟地黄后水煎方含量最低。结论:四物汤用酒煎或兑酒较用酒炮制当归、熟地黄更有利于成分溶出。

Abstract:Objective:To compare the influence of different methods with YRW (yellow rice wine)on the composition of Siwu decoction.method:TCL-SM was used to determine the ferulic acid,paeoniflorin and matters dissolved in ether in Siwu decoction.Result:The Siwu decoction with YRW preparation has the highest contents,while the Siwu decoction containing Chinese Angelica root and Rehmammia root prepared with YRW has the lowest contents.Conclusion:The Siwu decoction prepared with YRW or added with YRW is more helpful for ferulic acid and paeoniflorin tole dissolve out than the Siwu decoction containing Chinese Angelica root and Rehmannia root prepared with YRW.

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