首页|五指毛桃饮片标准汤剂的质量评价研究

五指毛桃饮片标准汤剂的质量评价研究

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目的 制备五指毛桃饮片标准汤剂,并进行质量标准研究.方法 采用水煎煮法将19批不同产地的五指毛桃饮片制成标准汤剂,考察标准汤剂的出膏率、补骨脂素和佛手柑内酯的含量及转移率,建立标准汤剂的高效液相色谱(HPLC)特征图谱,分别对19批五指毛桃饮片标准汤剂进行相似度评价.结果 19批五指毛桃饮片标准汤剂的出膏率、补骨脂素含量、佛手柑内酯含量及这两个指标性成分的转移率分别为4.9%~12.4%、109.3~791.5 μg/g、45.0~175.0 μg/g、10.0%~35.0%和8.0%~35.0%.HPLC特征图谱共确定了8个共有峰,6号、7号峰分别为补骨脂素和佛手柑内酯峰.19批五指毛桃饮片标准汤剂的相似度大于0.95.结论 本研究建立的五指毛桃饮片标准汤剂的质量标准准确、可靠,可为五指毛桃饮片标准汤剂、配方颗粒及相关制剂的质量控制提供参考.
Study on Quality Standard of Standard Decoction of Fici Hirtae Radix Medicinal Slices
Objective To prepare standard decoction of Fici Hirtae Radix medicinal slices and conduct quality standard research.Methods The standard decoction of 19 batches of Fici Hirtae Radix medicinal slices from different origins was obtained by water decocting method.The extraction rate of the standard decoction and the contents and transfer rate of psoralen and bergapten were evaluated,and the HPLC characteristic chromatogram was established.The similarity of 19 batches of Fici Hirtae Radix standard decoction was evaluated respectively.Results The extraction rates,psoralen content,bergapten content and the transfer rates of these two index components of 19 batches of standard decoction of Fici Hirtae Radix medicinal slices were 4.9%-12.4%,109.3-791.5 μg/g,45.0-175.0 μg/g,10.0%-35.0%and 8.0%-35.0%,respectively.A total of eight common peaks were identified by HPLC characteristic chromatogram,and peaks labelled 6 and 7 were peaks of psoralen and bergapten,respectively.The similarity of 19 batches of Fici Hirtae Radix standard decoction was greater than 0.95.Conclusion The quality standard of Fici Hirtae Radix standard decoction established in this study is accurate and reliable,which can provide reference for the quality control of the standard decoction,formula granules and related preparations.

Fici Hirtae Radix medicinal slicesstandard decoctionquality standardcharacteristic chromatogram

苏静红、梁永娟、李锦清、陈清、蒋林、林青华

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广西中医药大学药学院,广西南宁 530200

广西中医药大学广西壮瑶药工程技术研究中心,广西南宁 530200

五指毛桃饮片 标准汤剂 质量标准 特征图谱

2024

食品与药品
山东省生物药物研究院

食品与药品

CSTPCD
影响因子:0.537
ISSN:1672-979X
年,卷(期):2024.26(6)