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目的:比较栀子不同饮片中藏红花素含量。方法:采用高效液相色谱法。Kromasil色谱柱,200×4.6mm,5μm;流动相:甲醇-水(50:50),检测波长:440nm;流速为1.0mL/min。结果:用HPLC法测得不同产地10批次栀子、炒栀子、焦栀子中藏红花素的含量随着炮制程度的加重依次明显递减。结论:各地栀子饮片中藏红花素的含量比较稳定:生品平均含量为0.8%,炒黄品平均含量为0.6%,炒焦品平均含量为0.22%。用藏红花素的含量来监控栀子饮片的炒制程度具有一定的科学意义。
Objective: To compare the content of crocin in different slices of gardenia. Methods: Using high performance liquid chromatography. Kromasil column, 200 × 4.6 mm, 5 μm; mobile phase: methanol-water (50:50), detection wavelength: 440 nm; flow rate 1.0 mL / min. Results: The HPLC method was used to determine the contents of 10 batches of Gardenia jasminoides, Fructus gardeniae and Jiaozizi in different producing areas. Conclusion: The content of crocin in Zhizi Pieces is relatively stable: the average content of raw products is 0.8%, the average content of fried yellow products is 0.6% and the average content of fried charcoal products is 0.22%. It is of scientific significance to monitor the degree of frying of Gardenia Pieces with the content of crocin.