焦栀子炮制机理及质量研究-中药学专业论文.docxVIP

目 录 引言 ························································································································· 1 第一部分 栀子炮制古今文献研究 ········································································ 3 1 栀子炮制历史沿革研究················································································ 3 1．1 古代炮制方法·························································································· 3 1．2 现代炮制方法·························································································· 4 1．3 炮制目的 ································································································· 4 1．4 临床应用 ································································································· 5 1．5 小结与讨论······························································································ 6 2 栀子炮制现代研究概况················································································ 7 2．1 炮制对栀子化学成分的影响 ······························································· 9 2．2 炮制对栀子药理作用的影响 ·································································· 11 2．3 栀子炮制工艺研究·················································································· 11 2．4 栀子饮片质量研究·················································································· 11 2．5 成分分离、测定方法及指纹图谱方面研究··········································· 12 2．6 小结与讨论······························································································ 12 第二部分 栀子不同炮制品已知化学成分的定量比较 ········································· 13 1 实验材料 ······································································································· 13 1．1 仪器与药品······························································································ 13 1．2 样品的制备······························································································ 13 2 方法与结果 ··························································································