目的:建立辅料糠的质量标准,为相关饮片的制备与质量控制提供参考。方法:采用直观描述法描述糠的外观性状,按《中国药典》2015年版中方法测定糠中水分、总灰分、酸不溶性灰分及水溶性浸出物含量,采用紫外分光光度法测定糠中总黄酮含量,检测波长510 nm。结果:10批糠的性状、总灰分、酸不溶性灰分、水溶性浸出物、总黄酮含量均存在差异,总黄酮(以芦丁计)在3.232~16.16 mg·L-1线性关系良好(r=0.999 5),平均回收率99.31%。结论:建立的方法简便易行、重复性好,可用于糠的质量控制。建议糠的水分≤14.0%,总灰分≤17.0%,酸不溶性灰分≤15.0%,水溶性浸出物≥1.5%,总黄酮质量分数≥0.16%(以芦丁计)。 Objective: To establish the quality standard of the excipient bran and to provide reference for the preparation and quality control of the relevant slice. Methods: The appearance character of bran was described by visual description. The contents of water, total ash, acid-insoluble ash and water-soluble extract in bran were determined by Chinese Pharmacopoeia 2015 edition. The content of total flavonoids in bran was determined by ultraviolet spectrophotometry , Detection wavelength 510 nm. Results: The content of total ash, acid-insoluble ash, water-soluble extract and total flavonoids of 10 batches of bran were different. The total flavonoids (rutin) had a good linear relationship at 3.232-16.16 mg · L -1 (r = 0.999 5), the average recovery rate of 99.31%. Conclusion: The established method is simple, reproducible and can be used for the quality control of bran. It is suggested that moisture of chaff should be ≤14.0%, total ash ≤17.0%, acid insoluble ash ≤15.0%, water soluble extract ≥1.5% and total flavonoid content ≥0.16% (based on rutin).