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| 不同发酵时间对樟帮枳壳饮片质量的影响 | |
| 引用本文： | 方小华,谢一辉,姚冬琴,何敏,龚千锋,张金莲.不同发酵时间对樟帮枳壳饮片质量的影响[J].中国实验方剂学杂志,2012,18(9):17-19. |
| 作者姓名： | 方小华 谢一辉 姚冬琴 何敏 龚千锋 张金莲 |
| 作者单位： | 1. 江西南华医药有限公司,南昌,330009 2. 江西中医学院,南昌,330004 3. 江西天仁诚和医药有限公司,南昌,330004 4. 广东一方制药有限公司,广东佛山,528244 |
| 基金项目： | "十一五"国家科技支撑计划(2006BAI06A07-02);江西省卫生厅基金项目(2008Z0026) |
| 摘 要： | 目的:探讨不同发酵时间对樟帮枳壳饮片质量的影响.方法:以不同发酵时间樟帮枳壳饮片为研究对象,用照相机和Adobe Photoshop软件获取各饮片色泽的基本信息,采用HPLC测定饮片中柚皮苷和新橙皮苷的含量,SPSS 13.0统计软件对饮片色泽信息和有效成分的关系进行分析.结果:色度差和有效成分存在显著相关性.结论:色度差可作为不同发酵时间樟帮枳壳饮片质量评判标准的指标之一. |
| 关 键 词： | 枳壳 柚皮苷 新橙皮苷 樟帮法炮制 色度差 |
| 收稿时间： | 2011/11/29 0:00:00 |
Quality Control Method of Citrus anrantium Pieces with Different Fermentation Time |
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| FANG Xiao-hu,XIE Yi-hui,YAO Dong-qin,HE Min,GONG Qian-feng and ZHANG Jin-lian.Quality Control Method of Citrus anrantium Pieces with Different Fermentation Time[J].China Journal of Experimental Traditional Medical Formulae,2012,18(9):17-19. | |
| Authors: | FANG Xiao-hu XIE Yi-hui YAO Dong-qin HE Min GONG Qian-feng and ZHANG Jin-lian |
| Institution: | Jiangxi Nanhua Medicine Co.Ltd, Nanchang 330009, China;Jiangxi University of Traditional Chinese Medicine,Nanchang 330004, China;Jiangxi Tianren Chenghe Medicine Co. Ltd, Nanchang 330004, China;Guangdong Yifang Pharmacy Co. Ltd,Foshan 528244, China;Jiangxi University of Traditional Chinese Medicine,Nanchang 330004, China;Jiangxi University of Traditional Chinese Medicine,Nanchang 330004, China |
| Abstract: | Objective: To explore quality control method of Citrus anrantium pieces with different fermentation time. Method: Taking C. anrantium with different fermentation time as object,camera and Adobe Photoshop software were used to obtain basic information of pieces color,the content of naringin and neohesperidin in pieces were determined by HPLC.Information of pieces color and relationship of active ingredients were analyzed by SPSS 13.0. Result: There was a significant correlation between color differenceand active ingredients. Conclusion: Color difference could be used as one index of quality criteria for C. Anrantium with different fermentation time. |
| Keywords: | Citrus anrantium naringin neohesperidin processing by Zhangbang method color difference |
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