白果饮片质量标准修订研究

目的 建立并完善白果饮片的质量标准。方法 参照《中国药典》（2015年版）第一增补本相关方法对29批白果仁饮片及12批炒白果仁饮片进行性状鉴别，并测定水分含量。结果 不同批次的白果仁饮片及炒白果仁饮片性状较一致；白果仁饮片水分含量为8.8%～12.2%，平均为10.5%；炒白果仁饮片水分含量为5.4%～12.3%，平均为8.9%。鉴于白果饮片存储较久，易虫蛀发霉，规定白果饮片水分含量不超过10.0%。结论 与《中国药典》（2015年版）第一增补本相比，增加了白果仁及炒白果仁饮片的性状鉴别，完善了白果饮片的质量标准；白果仁及炒白果仁饮片水分含量需严格控制，不超过10.0%，以防止饮片发霉及虫蛀。

Quality standard improvement study of ginkgo semen decoction pieces

Objective To establish and improve the quality standard of ginkgo semen decoction pieces. Methods The morphological character for 29 batches of ginkgo gemen and 12 batches of stir-fried ginkgo gemen were observed, and the moisture contents were assayed using the method in Chinese Pharmacopoeia 2015 edition, the first supplement. Results The character of ginkgo gemen and stir-fried ginkgo gemen were consistent in different batches. The moisture content of ginkgo gemen was 8.8% to 12.2%, with an average of 10.5%. The moisture content of stir-fried ginkgo gemen was from 5.4% to 12.3%, with an average of 8.9%. Considering that ginkgo semen decoction pieces are stored for a long time, they are prone to the attack of mildew and insects, and the moisture limit is set to be no more than 10.0% in ginkgo gemen and stir-fried ginkgo. Conclusion Compared with the Chinese Pharmacopoeia 2015 edition, the first supplement, the character identification for ginkgo semen decoction pieces was added and the quality standards were improved. The moisture content of ginkgo semen decoction pieces needs to be strictly controlled under 10.0% to prevent mildew and insects.