厚朴姜制前后所含厚朴酚及和厚朴酚总量的变化

目的：临床使用厚朴均为姜制品，但药典仅有厚朴原药材的含量测定而无厚朴姜制品含量测定的规定，给厚朴饮片的质量控制带来难度，本试验通过检验厚朴姜制前后所含厚朴酚及和厚朴酚总量的变化并参考药典对厚朴原药材的含量限度。为制订姜制品的含量限度提供依据。方法：本文参照中国药典2000年版一部厚朴项下含量测定法（HPLC法）对不同产地、同批不同株及同株等数种情况九批厚朴姜制前后所含厚朴酚及和厚朴酚进行含量测定。结果：厚朴姜制前后所含厚朴酚及和厚朴酚总量降低13-15%。结论：根据所得实验结果并参考药典对厚朴药材含测的规定，对姜制厚朴厚朴酚及和厚朴酚含量应不低于1.6%为宜。

Change of Total Content of Magnolol and Honokiol in Cortex magnoliae Officinalis before and after Ginger mix-frying

Objective:To establish the content standards of Cortex Magnoliae Officinalis with ginger mix frying by determing the change of total content of magnolol and honokiol in Cortex Magnoliae Officinalis before and after ginger mix frying. Methods: The total content of magnolol and honokiol in Cortex Magnoliae Officinalis before and after ginger mix frying were determined by HPLC according to the determination method of Cortex Magnoliae Officinalis in China Pharmacopeia (2000). Results: There was 13-14% decrease in total content of magnolol and honokiol of Cortex Magnoliae Officinalis after ginger mix frying. Conclusions: It is suggested that the total content of magnolol and honokiol of Cortex Magnoliae Officinalis after ginger mix frying shouldn't lower than 1.6%.