在汤剂制备中,影响质量的因素是多方面的。除饮片含有效成分的多少外,大致有粒度、煎法、煎液量、煎制时间等因素。本实验以主要药效成分黄芩甙煎出量为指标,拟采用正交设计法对粒度、煎法、煎液量这三个因素进行考察,以便弄清其对黄芩成分煎出的影响,对选择合适的煎制条件,提高汤剂质量有实际意义。结果报道如下。 In decoction preparation, the factors that affect quality are many. In addition to the number of active ingredients in the decoction pieces, there are roughly factors such as particle size, decoction, decoction volume, and frying time. In this experiment, the amount of the main medicinal component of Astragalus was used as an indicator. The orthogonal design method was used to examine the three factors of particle size, decoction, and volume of decocted water in order to clarify the influence of the Astragalus components on decocting. It is of practical significance to choose proper frying conditions and improve the quality of decoction. The results are reported below.