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目的:探讨天然维生素E对当归油稳定性的影响,为保证当归油制剂的稳定性提供科学依据。方法:采用初均速法进行恒温加速试验,检测其折光率的变化。结果:在293 K时,当归油分解10%,20%,30%的时间依次为t0.9=8.68 d,t0.8=18.37 d,t0.7=29.36 d;当加入的天然维生素E与当归油的体积比为0.01∶1时,当归油分解10%,20%,30%的时间依次延长为t0.9=22.25 d,t0.8=47.10 d,t0.7=75.29 d。结论:天然维生素与当归油的体积比为0.01∶1时,当归油的稳定性可提高2.56倍。天然维生素E对当归油的稳定性有显著的增强作用。
Objective: To investigate the effect of natural vitamin E on the stability of Angelica sinensis and provide a scientific basis for the stability of the Angelica sinensis oil preparation. Methods: The initial mean velocity method was used to carry out constant temperature accelerated test to test the change of refractive index. Results: At 293 K, Angelica sinensis oil decomposition 10%, 20%, 30% of the time were t0.9 = 8.68 d, t0.8 = 18.37 d, t0.7 = 29.36 d; when adding natural vitamin E and Angelica oil volume ratio of 0.01: 1, Angelica oil decomposition 10%, 20%, 30% of the time extended to t0.9 = 22.25 d, t0.8 = 47.10 d, t0.7 = 75.29 d. Conclusion: When the volume ratio of natural vitamin and Angelica oil is 0.01:1, the stability of angelica oil can be increased by 2.56 times. Natural vitamin E has a significant enhancement of the stability of Angelica oil.