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目的:制定炒南葶苈子饮片的质量标准,为2010年版药典质量标准提供依据。方法:按照2005版药典附录规定进行了炒南葶苈子饮片的HPLC含量测定方法和薄层色谱鉴别研究。结果:11批炒南葶苈子饮片中槲皮素-3-O-β-D-葡萄糖-7-O-β-D-龙胆双糖苷的质量分数为0.076%～0.132%。薄层鉴别用聚酰胺薄膜法,展开剂为乙酸乙酯-甲醇-水(7∶2∶1),对照品获得良好分离度。结论:炒南葶苈子饮片中指标成分槲皮素-3-O-β-D-葡萄糖-7-O-β-D-龙胆双糖苷的质量分数不得少于0.08%,南葶苈子炒制过程对于指标成分没有影响,因此薄层色谱和高效液相质量分数上无法区别南葶苈子药材和炒制饮片。
Objective: To formulate the quality standard of Nanxiao Baizi Pieces and provide the basis for the 2010 edition of Pharmacopoeia quality standards. Methods: According to the Appendix of Pharmacopoeia of 2005 version, the method of HPLC determination and thin layer chromatography identification were studied. Results: The mass fraction of quercetin-3-O-β-D-glucose-7-O-β-D-gentiobioside in 11 batches of Nanxun Razor Pieces was 0.076% ~ 0.132%. Thin layer identification with polyamide film method, developing agent is ethyl acetate - methanol - water (7: 2: 1), the reference substance obtained good resolution. Conclusion: The mass fraction of quercetin-3-O-β-D-glucose-7-O-β-D-gentiobioside in the fried Nanxunzizi decoction is not less than 0.08% Frying process has no effect on the index components, so TLC and HPLC can not distinguish between the quality scores of southern razor clam herbs and fried Pieces.