The amount of amino acid in the decoction is increased, and the increased degree is related with the ratio of Evodia rutaecarpa (Juss . ) Benth .

• 结果共测定了18种氨基酸的含量,发现黄连与吴茱萸配伍后氨基酸的煎出量呈上升趋势,其上升幅度与吴茱萸的比例有关。