国产甘草成分含量测定的研究

1.本文简述了前人分析甘草成分所用的方法,並對Houseman氏及Fahmy氏所用方法的主要步驟進行了比較研究,改進了他們的操作方法. 2.為了便利更完全地分離甘草根中所含的甘草酸,我們進行了下列修改:(1)將Houseman氏沉澱甘草酸的時間由2.5小時延長至24小時;(9)將Houseman氏沉澱甘草酸時所用的硫酸濃度由0.3%提高至1.4%;(3)將Fahmy氏沉澱甘草酸時的温度由常温降低至6—7C°. 4.由於非林氏試液很不穩定,應用、貯存均感不便,故採用班乃第氏定量試液.用轉化後的糖液滴定一定量的班乃第定量試液,以测定總還原糖量. 6.本文報告了對五種国產甘草成分分析的結果;水溶物26.17—35.59%,甘草酸5.49—10.04%,總還原糖4.70—10.97%,澱粉及膠質4.17—5.92%,水分8.04—8.93%,灰分3.06—4.24%,酸不溶性灰分0.25—0.65%.並證明上述樣品完全符合於中、蘇、英、日、美各国藥典規定的甘草品質標準.

THE CHEMICAL ASSAY OF CHINESE LIQUORICE ROOT

1. A brief review of the assay processes of liquorice root is made. 2. After investigating the more important stages in the processes of Houseman and Fahmy, the following improvements are made to obtain a more complete separation of glycyrrhizic acid: (1) duration for the precipitation of glycyrrhizic acid is prolonged from 2 1/2 hours employed by Houseman to 24 hours; (2) concentration of the sulphuric acid usad for the precipitation of glycyrrhizic acid is changed from 0.3 per cent employed by Houseman to 1.4 per cent; (3) temperature for the precipitation of glycyrrhizic acid is lowered from room temperature employed by Fahmy to 6-7°C. 3. Benedict's quantitative solution is used in place of Fehling's solution in the titration of reducing sugars, because the former solution is more stable and has better keeping properties. 4. An improved process for the assay of liquorice root is described. Five samples of Chinese liquorice root have been assayed by this method. The results obtained are as follows: water-soluble extractives, 26.17—35.59 per cent; glycyrrhizic acid 5.49—10.04 per cent; total reducing sugars, 4.70—10.97 per cent; starch and gummy matter, 4.17—5.92 per cent; water, 8.04—8.93 per cent; ash, 3.06—4.24 per cent; acid-insoluble ash, 0.25—0.65 per cent. The above results showed that the samples assayed fully conform with the requirements of the pharmacopoeias of most countries.