| 敖格日乐图,孙丽君,肖志彬,等.蒙药饮片煨诃子的质量标准研究[J].安徽医药,2019,23(9):1750-1753. |
| 蒙药饮片煨诃子的质量标准研究 |
| Study on quality standard of flour-roast processing Chebulae Fructus |
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| DOI：10.3969/j.issn.1009-6469.2019.09.013 |
| 中文关键词: 煨诃子 没食子酸 质量标准 |
| 英文关键词: Flour-roast processing Chebulae Fructus Gallic acid Quality standard |
| 基金项目:内蒙古自治区政府重大项目(MB 2016-01)；内蒙古医科大学青年创新基金项目(YKD2017QNCX009) |
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| 中文摘要: |
| 目的 建立蒙药饮片煨诃子的质量标准。方法 采用色谱法、化学检查法等方法，对煨诃子进行鉴别、水分、总灰分、浸出物、没食子酸的含量测定等项目进行研究。结果 显微鉴别特征明显；薄层色谱鉴别斑点清晰、分离度好；拟定水分不得过13.0%，总灰分不得过5.0%，浸出物的含量不得低于30.0%，含没食子酸(C7H6O5)不得少于0.74%(按干燥品计算)。结论 该方法稳定可靠，可用于煨诃子的质量控制。 |
| 英文摘要: |
| Objective To formulate quality standard of flour-roast processing Chebulae Fructus.Methods Chromatography and Chemical examination were used to identify the contents of water，total ash，extract and gallic acid of flour-roast processing Chebulae Fructus.Results The microscopic identification features were obvious；the spots in TLC were clear and well-separated；the content of water was no more than 13.0 %，the content of total ash was no more than 5.0 %，the content of extracts was no less than 30.0 %；the content of gallic acid (C7H6O5) was not less than 0.74% (in terms of dry products).Conclusion This stable and reliable method can be used for the quality control of flour-roast processing Chebulae Fructus. |
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