| 基于炒制原理的决明子饮片质量评价研究 |
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| 引用本文： | 李丽,张村,肖永庆.基于炒制原理的决明子饮片质量评价研究[J].北京中医药大学学报,2011,34(6):413-416. |
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| 作者姓名： | 李丽 张村 肖永庆 |
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| 作者单位： | 中国中医科学院中药研究所 北京100700;中国中医科学院中药研究所 北京100700;中国中医科学院中药研究所 北京100700 |
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| 基金项目： | 国家“十一五”科技支撑计划资助项目(No.2006BAI09B06-01-1); 综合性中药新药研究开发技术大平台资助项目(No.2009ZX09301-005-03-2) |
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| 摘 要： | 目的 基于决明子炒制原理,研究决明子饮片的质量评价方法.方法 以薄层层析法(TLC)及高效液相色谱法(HPLC)指纹图谱定性鉴别5个炮制前后变化显著的成分定量,进行决明子生、炒饮片的质量评价标准研究.结果 以正丁醇-冰醋酸-水为展开系统的TLC鉴别方法,可以简便、直观地用于生、炒决明子饮片的鉴别.决明子饮片2个检测波长...
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| 关 键 词： | 炮制原理 决明子 质量评价 |
Quality evaluation of decocting pieces of Juemingzi(Semen Casiae) based on processing principle |
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| LI Li,ZHANG Cun,XIAO Yong-qing.Quality evaluation of decocting pieces of Juemingzi(Semen Casiae) based on processing principle[J].Journal of Beijing University of Traditional Chinese Medicine,2011,34(6):413-416. |
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| Authors: | LI Li ZHANG Cun XIAO Yong-qing |
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| Institution: | LI Li,ZHANG Cun,XIAO Yong-qing(Institute of Chinese Materia Madica,China Academy of Chinese Medical Sciences,Beijing 100700) |
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| Abstract: | Objective To study the quality evaluation method of decocting pieces of Juemingzi(Semen Casiae) based on the processing principle of the decocting pieces.Methods The study on the quality evaluation standard for the crude pieces and stir-fried pieces of Juemingzi was conducted based on the quality identification by TCL and HPLC fingerprints and quantitative determination according to the significant changes of 5 constituents before and after processing.Results The method of TLC taken buranol-acetic acid-wate... |
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| Keywords: | processing principle Juemingzi(Semen Casiae) quality evaluation |
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