第一篇 炒法 一、清炒 ?。ㄒ唬┏袋S 實驗一 槐米的炮制及其各炮制品中鞣質、蘆丁的含量測定 1 The Processing of Flos Sophorae and the Assay of the Content of Rutin and Tannin 實驗二 酸棗仁的炮制和不同炮制晶中酸棗仁皂苷A、B含量測定 2 The Processing of Semen Ziziphi Spinosae and the Assay of Jujuboside A and Juiuboside B ?。ǘ┏唇?br /> 實驗三 山楂的炮制及其總有機酸和總黃酮含量測定 3 The Processing of Fructus Crataegi and the Assay of the Total Flavone and Organic Acid 二、輔料炒 ?。ㄒ唬煶?br /> 實驗四 蒼術的炮制及炮制前后揮發(fā)油的定性、定量分析 4 The Processing of Rhizoma Atractylodis and the Assay of Volatile oil 實驗五 枳殼的炮制和不同炮制品中總揮發(fā)油的含量測定 5 The Processing of Fructus Aurantii and the Determination of Volatile Oil （二）砂炒 實驗六 骨碎補的炮制及總黃酮的含量測定 6 The Processing of Rhizoma Drynariae and the Assay of the Total Flavones ?。ㄈ┟壮?br /> 實驗七 斑蝥的炮制及其不同炮制晶的毒性 實驗 7 The Processing of Mylabris and the Change of Toxic Action in Crude and Prepared Drugs 第二篇 炙法 一、酒炙 實驗八 當歸的炮制及阿魏酸的含量測定 8 The Processing of Radix Angelicae Sinensis and the Assay of Ferulic Acid 實驗九 白芍的炮制及芍藥苷的含量測定 9 The Processing of Radix Paeolfiae Alba and the Assay of Paeoniflorin 實驗十 丹參的炮制及各炮制品中丹參素、丹參酮ⅡA、總酚酸性成分的含量測定 10 The Processing of Radix Salviae Miltiorrhizae and the Assay of the Content of TanshionⅡA Danshensu and Total Phenol Compositions 實驗十一 黃連炮制及其成分在炮制前后的變化 11 The Processing of Rhizoma Coptidis and Its Component^s Change after Processing 二、醋炙 實驗十二 柴胡的炮制及其總揮發(fā)油和總皂苷的含量測定 12 The Processing of Radix Bupleuri and the Assay of the Volatile Oil and Saikosaponin 實驗十三 延胡索的炮制及炮制前后生物堿的含量測定和藥理作用比較 13 The Processing of Rhizoma Corydalis and Comparative Studies on the Alkaloids and Pharmaceutical Effects between the Crude and the Processed Drugs 三、蜜炙 實驗十四 馬兜鈴的炮制及馬兜鈴酸A的含量測定 14 The Processing of Fructus Aristolochiae and the Assay of Aristalochine A 實驗十五 甘草炮制前后甘草酸含量及藥理作用的比較 15 Compare of the Content of Glycyrrhizic Acid and Pharmacological Action between Radix Glycyrrhizae and Radix Glycyrrhizae Preparata 實驗十六 麻黃及其炮制品中總生物堿、l—麻黃堿、d—偽麻黃堿的含量 測定 16 The Determination of Alkaloids in Herba Ephedrae and Processed Drugs 四、姜炙 實驗十七 厚樸的炮制及厚樸酚與和厚樸酚的含量測定 17 The Processing of Cortex Magnoliae Officinalis and the Assay of Magnolol and Honokio 五、鹽炙 實驗十八 補骨脂的炮制及補骨脂素的含量測定 18 The Processing of Fructus Psoraleae and the Assay of the Psoralen and Isopsoralen 實驗十九 杜仲的炮制及其各炮制品中綠原酸、松脂醇二葡萄糖苷含量的測定 19 The Processing of Cortex Eueommiae and the Assay of the Content Of Chlomgenic Acid and Pinoresinol di-O-β-D—glucopyranoside 六、油炙 實驗二十 馬錢子的炮制原理及其中馬錢子堿和士的寧的測定 20 The Processing of Semen Strychni and the Assay of the Strychnin and Bmcine 實驗二十一 淫羊藿的炮制及總黃酮的測定 21 Quantitative Determination of Flavones in Herba Epimedii and Processed Product 第三篇 煅法 第四篇 蒸法 第五篇 （火單）法 第六篇 復制法 第七篇 其他制法
鄂公網(wǎng)安備 42010302001612號 