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引用本文:��������,�쳾��,��ˬ,��Ƽ,�����,���,������,��Ҳ,�����. ��Чëϸ�ܵ�Ӿ���ⶨ���ֲ�ͬ��ɫȭ����Ƭ��ûʳ���Ậ��[J]. 中国药学杂志, 2016, 51(23): 2063-2067. DOI: 10.11669/cpj.2016.23.018
作者姓名:��������  �쳾��  ��ˬ  ��Ƽ  �����  ���  ������  ��Ҳ  �����
作者单位:1.??????????,???? 100191;
2.?????????????????????????????,???? 100050
摘    要:


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Determination of Gallic Acid in Quanshen Pieces of Two Different Colors by HPCE
GAOYANG Ya-ya,ZHU Chen-qi,GUO Shuang,ZHANG Ping,QIU Bai-ling,WU Di,LIANG Qi-hui,GAO Ye,HAN Nan-yin. Determination of Gallic Acid in Quanshen Pieces of Two Different Colors by HPCE[J]. Chinese Pharmaceutical Journal, 2016, 51(23): 2063-2067. DOI: 10.11669/cpj.2016.23.018
Authors:GAOYANG Ya-ya  ZHU Chen-qi  GUO Shuang  ZHANG Ping  QIU Bai-ling  WU Di  LIANG Qi-hui  GAO Ye  HAN Nan-yin
Affiliation:1.School of Pharmaceutical Sciences, Peking University, Beijing 100191,China;
2.Beijing Friendship Hospital Affiliate of Capital University of Medical Sciences,Beijing 100050, China
Abstract:
??OBJECTIVE To establish a high-performance capillary electrophoresis (CE) method for determinating gallic acid in commercial Quanshen pieces of two different colors,amaranth and brownish red. METHODS CE-UV method was used in the following condition: BGE 20 mmol??L-1 sodium borate solution, voltage 20 kV, detection wavelength 290 nm, sample injection 10 s at 5 kPa, capillary temperature room temperature. RESULTS A quantitative method was successfully developed to determine gallic acid in Quanshen pieces within 6 min. The contents of gallic acid in 7 batches of amaranth colored Quanshen pieces were 2.70% (Hubei province), 12.08% and 7.79% (Shandong province), 2.01%, 5.78%, 6.97%, and 4.22% (Hebei province), respectively. The contents of gallic acid in brownish red colored Quanshen pieces were 1.35% (Hubei province), 1.81% and 3.42% (Shandong province), 1.87%, 3.42%, 0.44%, and 1.52% (Hebei province), respectively. CONCLUSION The method is rapid, economical and simple and can provide a powerful quality control measure for Quanshen pieces. The contents of gallic acid in the amaranth colored Quanshen pieces are higher than those in the brownish red colored pieces.
Keywords:
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