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目的完善醋莪术饮片的质量控制方法。方法用薄层色谱鉴别醋莪术饮片;检测吸光度、水分、总灰分、酸不溶性灰分、醇浸出物;测定挥发油的含量;采用HPLC测定醋莪术中姜黄素的含量。结果姜黄素与峰面积的线性关系良好(r=0.9999,n=6),平均加样回收率为96.02%(RSD=2.80%,n=6),拟定醋莪术中姜黄素的含量不得少于40μg.g-1;挥发油含量测定的结果明显低于2010年版《中国药典》中醋莪术项下的有关规定。结论采用HPLC法测定醋莪术中姜黄素的方法简便、灵敏、重复性好,能更好地控制其质量。
Objective To improve the quality control method of Curcuma Curcuma Pieces. Methods Thin layer chromatography was used to identify the Curcuma Pieces. Absorbance, moisture, total ash, acid-insoluble ash and alcohol extract were determined. The content of volatile oil was determined. The content of curcumin in Curcuma phaeocaulis was determined by HPLC. Results The curcumin had a good linear relationship with the peak area (r = 0.9999, n = 6), and the average recovery was 96.02% (RSD = 2.80%, n = 6) 40μg.g-1; the content of volatile oil was significantly lower than the results of the 2010 edition of “Chinese Pharmacopoeia” Curcuma under the relevant provisions. Conclusion The method for the determination of curcumin in Curcuma phaeocaulis by HPLC is simple, sensitive and reproducible, and its quality can be better controlled.