当归丹参配伍前后阿魏酸含量变化研究

目的考察当归与丹参配伍前后阿魏酸的含量变化。方法采用高效液相色谱法,测定当归丹参不同配比条件下,阿魏酸在单煎液、合煎液及混合液中的含量,比较配伍前后该组分的含量变化。结果配伍合煎液中阿魏酸的含量高于混合液中的含量,当归与丹参按5∶5配比的合煎液中阿魏酸的含量显著高于当归单煎液及混合液中的含量。结论当归丹参配伍对阿魏酸溶出有较大影响,该影响主要在煎煮过程中发生。     

当归药材中蒿苯内酯、阿魏酸含量与当归浸膏产率的关联性研究

目的研究当归药材中蒿苯内酯、阿魏酸与当归浸膏产率的相关性,为控制当归药材质量提供参考依据。方法采用HPLC法测定当归中蒿苯内酯和阿魏酸,以热回流提取法测定当归浸膏产率,比较并考察三者的测定值间有无相关性。结果当归中蒿苯内酯以样品E最高、样品B最低;阿魏酸含量样品D最高,样品C最低;当归浸膏产率样品C最高,样品E最低。结论当归中蒿苯内酯、阿魏酸含量之间无对应规律,二者与当归浸膏产率也无内在的相关性。     

中药当归及其制剂中有效成分分离和含量测定

目的介绍近年来中药当归及其制剂中成分预处理和含量测定.方法查阅国内有关文献、进行分析、归纳和综述.结果总结了中药当归中阿魏酸、多糖、挥发油及微量元素的预处理及含量测定等.结论当归的产地、预处理方法不同,其含量亦有差异;当归中阿魏酸的含量测定,采用毛细管电泳法,具有良好的发展前景.     

当归不同部位中阿魏酸的含量测定及炮制研究

目的探讨当归不同部位的应用及炮制工艺。方法热浸法测定当归醇浸出物;高效液相色谱法测定阿魏酸含量。结果当归头浸出物含量较低,其余各部位差异较小;阿魏酸含量当归头最低,仅为0.067%,当归尾最高,达到0.124%。酒炙前后以及不同加酒量的酒当归尾的浸出物含量及阿魏酸含量差别不大。结论当归不同部位的功效有一定差异,应根据临床需要选用;酒炙后可以增强当归尾活血化瘀的功效。     

当归煮散临床应用最佳粒度的研究

目的:通过对比研究当归不同粒度规格煮散中成分的煎出关系,确定临床应用当归煮散最佳粒度.方法:测定不同时间点当归不同粒度水煎液中指标成分煎出量,通过两两对比H检验,比较各粒度规格间有无显著性差异,确定当归煮散的最佳粒径范围.结果:当归煮散在不同时间点阿魏酸煎出量和总煎出物显著高于原饮片,P值均小于0.01;煮散各规格粒度间无显著差异.结论:综合分析,当归煮散适宜粒径范围为0.25～4.0mm.     

中、日、韩三国当归中阿魏酸、藁本内酯及总多糖的含量比较

目的:探讨中、日、韩三国当归的内在质量。方法:利用高效液相色谱法和比色法,测定产于中国、日本和韩国的3种当归中阿魏酸、藁本内酯和总多糖的含量。结果:中国产当归中阿魏酸、藁本内酯和总多糖的含量明显高于日、韩当归。结论:从阿魏酸、藁本内酯和总多糖的含量看,中国产当归质量较好。     

煎煮时间对当归中阿魏酸稳定性的影响

目的：对不同煎煮时间下当归中阿魏酸的含量进行比较，以考察煎煮时间对阿魏酸的影响。方法：采用HPLC法进行含量测定。采用Irregulai—H C18柱，波长为313nm，以甲醇-0．8％冰乙酸溶液(30：70)作为流动相对当归样品液中的阿魏酸进行测定。结果：当归药材在煎煮3、4和5h，其阿魏酸含量未见明显差异，5h以后含量有所下降。结论：当归煎煮5h以内，其阿魏酸不被破坏从而保持稳定性，保证了药品的疗效，为含有当归药材的制剂确定工艺提供参考。     

高效液相色谱法测定生化汤及其配伍组方中阿魏酸的煎出量

目的 :考察当归、川芎与生化汤中其它 3味药组合构成的 10种样本药物中阿魏酸含量的变化。方法 :反相高效液相色谱法进行测定。结果 :当归、川芎单味药阿魏酸煎出量分别为 (5 6 .88± 0 .11) μg·g-1,(36 .2± 4 .0 ) μg·g-1,加入其它药物合煎后 ,阿魏酸煎出量为 1.7～ 5 6 .9μg·g-1。结论 :当归与川芎合煎 ,阿魏酸的煎出量有一定的加合性 ;加入桃仁、甘草、干姜后 ,阿魏酸煎出量降低 ;生化汤中阿魏酸的煎出量在各样本中最高     

不同炮制方法对当归成分阿魏酸的影响

当归水溶液中的主要有效成份为阿魏酸。本文利用薄层层析,以苯一乙酸乙酯一甲酸(8:2:0.2)作展开剂,上行展开,可将阿魏酸与其他水溶性成分很好分离.分离后用岛津CS—930型薄层扫描仪于波长λ_(?)=360nm 处进行锯齿形反射法测定斑点面积,并计算含量,比较当归炮制前后阿魏酸的含量.     

当归补血汤不同配伍比例时阿魏酸含量的比较研究

目的通过研究黄芪、当归的比例变化引起当归活性成分阿魏酸含量的变化,探讨当归补血汤中黄芪、当归配伍比例的合理性。方法采用反向高效液相色谱法,测定黄芪、当归不同配伍比例的合煎及当归单煎液中当归活性成分阿魏酸的煎出率。结果黄芪、当归按经典比例5:1配伍时,阿魏酸的煎出率最高。结论当归补血汤中黄芪和当归5:1的配伍合理。     

掌叶大黄不同商品规格等级间泻下作用及组分含量的相关性分析

目的:探讨掌叶大黄不同商品规格、等级在泻下效应上的差异及与组分含量的相关性。方法:以Bliss法计算的小鼠泻下半数有效量为评价指标,考察掌叶大黄不同商品规格、等级间的致泻强度差异;采用反相高效液相色谱法测定各组中泻下相关组分结合型和游离型大黄素、大黄酚、大黄酸、大黄素甲醚、芦荟大黄素的含量;分光光度法测定各组中泻下组分结合、游离蒽醌类的含量。结果:掌叶大黄不同商品规格间泻下效力存在较大的差异,以蛋片吉作用最强,水根最弱,而苏吉与原大黄的作用相近;在同一规格、不同商品等级的掌叶大黄间,泻下效力也有较大差异,并有一等>二等>三等的趋势。致泻效应与结合蒽醌类、结合型大黄酚、结合型芦荟大黄素的含量呈显著性相关,其中与结合蒽醌类含量的线性关系最为良好(P<0.01,r=-0.949),但与游离蒽醌类含量的线性关系较差(P>0.05)。结论:掌叶大黄不同商品规格、等级间泻下强度与泻下组分存在较大差异,这很可能是除品种间差异外,导致大黄临床处方和成药最终产生疗效差异的重要原因。     

Wild and commercial mushrooms as source of nutrients and nutraceuticals

In order to promote the use of mushrooms as source of nutrients and nutraceuticals, several experiments were performed in wild and commercial species. The analysis of nutrients included determination of proteins, fats, ash, and carbohydrates, particularly sugars by HPLC-RI. The analysis of nutraceuticals included determination of fatty acids by GC-FID, and other phytochemicals such as tocopherols, by HPLC-fluorescence, and phenolics, flavonoids, carotenoids and ascorbic acid, by spectrophotometer techniques. The antimicrobial properties of the mushrooms were also screened against fungi, Gram positive and Gram negative bacteria. The wild mushroom species proved to be less energetic than the commercial sp., containing higher contents of protein and lower fat concentrations. In general, commercial species seem to have higher concentrations of sugars, while wild sp. contained lower values of MUFA but also higher contents of PUFA. alpha-Tocopherol was detected in higher amounts in the wild species, while gamma-tocopherol was not found in these species. Wild mushrooms revealed a higher content of phenols but a lower content of ascorbic acid, than commercial mushrooms. There were no differences between the antimicrobial properties of wild and commercial species. The ongoing research will lead to a new generation of foods, and will certainly promote their nutritional and medicinal use.     

Functionality of magnesium stearate derived from bovine and vegetable sources: dry granulated tablets

Magnesium stearate is a functional excipient used to ensure efficient ejection of tablets. This study compares the functionality of a vegetable and bovine grade of magnesium stearate. Tablets were prepared by direct compression and dry granulation of a model formulation. Physical and chemical tests were performed on bulk powders, granule intermediates, and finished tablets to provide a comprehensive comparison of the two grades of magnesium stearates. Raw material characterization of the two grades showed no difference in particle size, surface area, true density, and total moisture content. However, significant differences in fatty acid composition, surface tension, and zeta potential were detected. Tablet ejection force for the physical mixture formulations was variable, showing similar ejection force for the two grades of magnesium stearate at some concentrations and different ejection forces at other concentrations. The dry granulated formulation containing vegetable-based magnesium stearate showed a lower ejection force than the formulation containing bovine-based magnesium stearate. There was no difference between the dissolution profiles of the tablets containing the two grades of magnesium stearate prepared by both methods. The results indicated that magnesium stearate interchangeability with respect to lubricant efficiency depends upon the level in which it is used and the manufacturing method.     

乳香的商品调查与质量检测方法研究

目的 对市售乳香及其炮制品进行调查鉴定,并研究其掺伪品中所含松香酸的检测方法。方法 从国内10个省市的药材市场中收集样品50批,采用性状、理化、TLC、HPLC-PAD、HPLC-MS等方法对其中的掺伪成分淀粉、松香酸进行定性定量分析。结果 经检测50批市售品,其中只有27批为正品;23批掺伪品中有13批检出淀粉,22批检出松香酸。结论 市售乳香质量问题较严重,主要是用淀粉、松香掺假,或在正品中掺入伪品,本实验所建立的检测方法,可用于掺伪物松香定性定量检测。     

Accumulation and depuration of okadaic acid esters in the European green crab (Carcinus maenas) during a feeding study.

Soft shell crab is a seafood delicacy in many parts of the world. In Denmark, it has been investigated whether a commercial production of soft shell European green crabs (Carcinus maenas) would be feasible. In relation to this, a feeding study was performed to examine if occurrence of DSP toxins in the product could be a food safety problem. The crabs were fed with mussels containing DSP toxins (2500 microg total okadaic acid equivalents/kg) for 17 days and then fasted for 19 days. The content of total okadaic acid equivalents in the digestive organs was on average 27 times higher than the corresponding content in the body meat. The highest level of total okadaic acid equivalents measured was 12 microg/kg in body meat and 503 microg/kg in digestive organs. The results show that the content of DSP toxins in a commercial product of soft shell European green crab (without digestive organs) could be regarded as negligible.     

抗癌药物多相脂质体139的气相色谱分析

市售油酸是多相脂质体139的主要成分。经 GC—MS 证明,市售油酸是脂肪酸的混合物,油酸(18:1,9C)含量最高,约为70%,用气相色谱法测定多相脂质体139的油酸或市售油酸的含量,样品需预处理。预处理分三步:1.加热使水与油分层。2.用0.5NNaOH—甲醇将分出的油层皂化。3.将脂肪酸的皂化物用甲醇及 BF_3—乙醚酯化。而后进行气相色谱分析,定量精密度一般 CV<3%。     

医疗机构的黄芩饮片质量调查分析

目的:探究医疗机构的黄芩饮片质量及其与医疗机构南北地域、城乡位置、级别及饮片规格等级的关系。方法:按医疗机构的南北地域、城乡位置和级别3个因素进行分层抽样,再结合随机抽样方法,调查16个省市72家医疗机构的黄芩饮片的等级及其中黄芩苷含量。结果:南北医疗机构之间、城乡医疗机构之间、各级别医疗机构之间、不同规格等级之间,黄芩饮片的质量均存在很大差异。结论:全国医疗机构的中药饮片质量存在较大差别,研究者应进一步深入研究,科学合理地制订中药饮片的质量规范。     

高效液相色谱法、比色法及紫外法测定甘草酸注射液中甘草酸含量的比较

目的:评估硫酸-香草醛比色法和紫外分光光度法测定甘草酸注射液中甘草酸含量的准确性,为选择适当方法质控甘草酸含量提供实验依据.方法:采用HPLC法、硫酸-香草醛比色法和紫外分光光度法.测定了三家药厂生产的8个批号的甘草酸注射液中甘草酸含量,比较不同测定方法之间的实验误差及比色法和紫外法所得结果与HPLC法测定结果的差别.结果:硫酸-香草醛比色法及紫外分光光度法测定结果与HPLC法的符合率仅为50%,因测定方法不同造成的实验误差最高达47.7%,该误差在不同药厂的制剂间有明显差别.结论:硫酸-香草醛比色法和紫外分光光度法不宜用于质控甘草酸注射液中甘草酸含量.     

Formulation and evaluation of famotidine floating tablets

The purpose of this investigation was to prepare a gastroretentive drug delivery system of famotidine. Floating tablets of famotidine were prepared employing two different grades of methocel K100 and methocel K15M by effervescent technique; these grades of methocel were evaluated for their gel forming properties. Sodium bicarbonate was incorporated as a gas-generating agent. The floating tablets were evaluated for uniformity of weight, hardness, friability, drug content, in vitro buoyancy and dissolution studies. The effect of citric acid on drug release profile and floating properties was investigated. The prepared tablets exhibited satisfactory physico-chemical characteristics. All the prepared batches showed good in vitro buoyancy. The tablet swelled radially and axially during in vitro buoyancy studies. It was observed that the tablet remained buoyant for 6-10 hours. Decrease in the citric acid level increased the floating lag time but tablets floated for longer duration. A combination of sodium bicarbonate (130mg) and citric acid (10mg) was found to achieve optimum in vitro buoyancy. The tablets with methocel K100 were found to float for longer duration as compared with formulations containing methocel K15M. The drug release from the tablets was sufficiently sustained and non-Fickian transport of the drug from tablets was confirmed.     

Use of a capillary rheometer to evaluate the rheological properties of microcrystalline cellulose and silicified microcrystalline cellulose wet masses

The influence of microcrystalline cellulose (MCC) type and water content on the rheological properties of the wet powder masses were studied using two different MCC grades (Avicel and Emcocel) and silicified microcrystalline cellulose (SMCC, Prosolv). A ram extruder was used as a capillary rheometer and unique flow curves for each cellulose grade and moisture content were derived. In addition, the elastic parameters of recoverable shear and compliance were determined. From different flow curve models evaluated, it was not possible to obtain clear evidence, which model best described the rheological properties of each cellulose grade at each water level. Furthermore, the residuals were shear rate dependent, which indicates that the models do not perfectly agree with physical properties of the wet masses. The elastic properties of wet masses increased with increasing water content and decreased with increasing shear stresses. SMCC grade proved to be more elastic than the simple MCC grades at each moisture content. Thus, the rheological properties of MCC and SMCC wet masses were different and changed with water content. Consequently, it was not possible to achieve similar rheological properties between different grades of cellulose by altering the water content of the wet mass.