Objective; To explore and establish experimental detecting method for the five flavours of traditional Chinese drugs. Methods; By the synchronic and blind method , ten trained experimental persons taste ,grade and get the synthetic evaluation from ten decoction pieces (such as Huangbai, etc. ) , six Chinese herbal formula (like Huanglian Jiedu Decoction, etc. ) , and seven active Chinese herbal ingredients ( like Berberine, etc. ) Thus, studying and establishing detecting method for the five flavours of traditional Chinese drug. Results: ( 1) The detecting result of the five flavours of the decoction pieces ( such as Huangbai, Zhizi, Kushen, Shengshaishen, Zhimu, Shengdahuang, Shenghuangqi, and Zhiwuzhuyu) largely approximate the delineation in { Pharmacopoeia of the People ' s Republic of China) (2005 ) and have a better discrimination. Apart from them, individual medicine(like Yinyanghuo and Zhifuzi) have bitter taste primarily, but pungent taste, sweet taste. (2) It is the first time that the five flavours of the six Chinese herbal formula(Huanglian Jiedu Decoction, Liaoben Zishen Pill, Dahuang Fuzi Decoction, Zuojin Pill, Shenfu Decoction and Wuzhuyu Decoction) have a good description. (3) The five flavours of the active Chinese herbal ingredients( Berberine, chrysophanol, emodin, jasminoidin, timosaponin, icariin and myoctonine) are firstly inscribed and similar to corresponding decoction pieces, excepting chrysophanol and timosaponin. Conclusion; By this method, the five flavours of traditional Chinese drug( Chinese herbal formula, Chinese herbal formula ,the active Chinese herbal ingredients) can be detected and quantified accurately , it is beneficial to have the existing traditional Chinese medicine confirmed and have the contemporary new traditional Chinese medicine medicine get a standard research and development%目的:探索和建立标准化中药五味检验方法.方法:试验人员经培训后,10人同步、盲法对黄柏等10味中药饮片和黄连解毒汤等6张小复方标准水煎剂以及小檗碱等7个中药有效组分溶液进行品味和打分及综合评价,并研究和建立标准化中药五味检验的方法.结果:(1)知母、黄柏、生栀子、生大黄、苦参、生黄芪、生晒参、淫羊藿、制附子、制吴茱萸等10味中药饮片五味检验结果多与2005《中华人民共和国药典》所载近似,但有较为准确的程度刻画与区分；个别药物如淫羊藿、制附子以苦味为主,而非《药典》所载的辛、甘；(2)首次对黄连解毒汤、大黄附子汤、左金丸、参附汤、吴茱萸汤、疗本滋肾丸等6个小复方的五味进行了检验与刻画；(3)首次对菝葜皂苷元、小檗碱、栀子苷、大黄酚、大黄素、淫羊藿苷、乌头碱等7个中药有效组分进行了检验与刻画,发现这些组分多与其对应饮片的五味近似,惟大黄素、大黄酚未能检出生大黄的苦味,而菝葜皂苷元的苦味也远弱于知母.结论:所建立的中药五味的标准化检验方法能准确、客观、量化地检出中药、中药小复方和中药有效组分的五味,这对于验证已有中药五味及当代中药新药标准化研发是有益的.
展开▼
