Improvement of Quality Standard of Tribuli Fructus Stir-baked with Salt Water
Objective To revise and improve the quality standard of Tribuli Fructus stir-baked with salt water.Methods 10 batches of Tribuli Fructus stir-baked with salt water were selected as research object,which the appearance characters and mi-croscopic identification of powder were observed.The Terrestrosin K was identified by the thin-layer chromatography(TLC).The moisture,total ash,acid-insoluble ash and water-soluble extracts were detected according to the method stated in 2020 e-dition of Chinese Pharmacopoeia.The content of Terrestrosin K was determined and the characteristic spectrum was established by HPLC-ELSD.Results The appearance characters and microscopic identification of powder were clarified.The Terrestrosin K could be identified by TLC in 10 batches of Tribuli Fructus stir-baked with salt water.The inspection of acid-insoluble ash was canceled,the limits of moisture and total ash were revised,and the limits of water-soluble extract,the content of Terrestrosin K and the characteristic spectrum were added.The results of HPLC-ELSD methodological investigation of showed that the method meet the requirements of content determination.Conclusion The established method is simple,feasible,specific and reproduci-ble,which can be used for the quality control of Tribuli Fructus stir-baked with salt water.
Tribuli Fructus stir-baked with salt waterQuality standardTerrestrosin KContent determinationChar-acteristic spectrum
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