珍珠菜的质量标准研究

目的建立中药材珍珠菜的质量标准。方法采用显微鉴别、薄层鉴别、水分、总灰分、浸出物、含量测定等项目对珍珠菜的质量进行考察。结果显微鉴别特征明显;薄层鉴别斑点清晰,易于识别;芦丁在0.182 1-9.104 3μg·mL^-1与峰面积呈良好的线性关系。结论该方法操作简单,可靠,重现性好,专属性强,明显提高了珍珠菜药材的质量标准,对于控制珍珠菜药材质量具有重要意义。

Quality standard of Lysimachiae

Objective To establish the quality standard of Lysimachia. Methods Microscopic identification, thin layer identification, moisture, total ash, extraction, content determination and other projects were investigated to confirm Lysimachia quality. Results Microscopic identification features were obvious. Thin layer identification spots were clear and easy to identify. Rutin showed a good linearity at 0.182 1- 9.104 3 μg·mL^- 1. Conclusion The method is simple, reliable, reproducible, specific, which plays an important role in the quality control of Lysimachia.