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目的:考察不同加工方法对茯苓及茯苓皮中茯苓酸含量的影响。方法:采用高效液相色谱法测定各种不同茯苓加工品中茯苓酸的含量,采用Apollo C18色谱柱(250 mm×4.6 mm,5μm),以乙腈-0.5%磷酸水溶液为流动相,流速:1.0 ml·min-1,检测波长:210 nm,柱温:30℃。结果:茯苓皮中茯苓酸的含量>茯苓,且经蒸制后两者的含量均明显降低,其中生切品>传统法蒸品>高压蒸品。结论:茯苓酸对热压不稳定,茯苓经过蒸制后,其含量降低。本研究可为茯苓饮片的规范化加工炮制和质量控制提供参考。
Objective: To investigate the effect of different processing methods on the content of tannic acid in loquat and tannin peel. Methods: The content of citric acid in various processed products was determined by high performance liquid chromatography (HPLC). Apollo C18 column (250 mm×4.6 mm, 5 μm) was used. Acetonitrile-0.5% phosphoric acid aqueous solution was used as the mobile phase. The flow rate was 1.0. Ml·min-1, detection wavelength: 210 nm, column temperature: 30°C. Results: The content of tannic acid in tanned skin was higher than that of tannin, and the contents of both tannins were significantly reduced after steaming. The raw cuts> traditional steamed products> steamed steamed products. Conclusion: Citric acid is not stable to hot pressing, and its content is reduced after steaming. This study can provide reference for standardized processing and quality control of quail-decoction tablets.