山姜煮散剂的质量规范  

Study on Quality Standard for Shan-jiang Cooked Powder

作　　者：黄哲元[1] 金琪漾[1] 郑学钦 黄群[1] 

机构地区：[1]福建中医学院中药系

出　　处：《福建中医学院学报》1993年第2期102-103,共2页Journal of Fujian College of Traditional Chinese Medicine

摘　　要：对山姜的质量规范,应用灰分、水分和 pH 值进行测定。考虑在临床作用,总灰分控制在8％以下,水分在9％以内,pH 在6.4～7.0,同时结合薄层层析法,蛋白电脉、微量元素分析等,为山姜质量规范提供资料,此外还尝试性地用顺磁共振(ESR)方法,它能否作为规范指标有待进一步研究。For the quality identification of Shan-jiang,the Ash,Agua,PH value were deter-mined.Considering the clinical application,the total Ash was controlled under 8%,while Agua in 9%and PH in 6.4—7.0.The TLC,protein electrophoresis and analysis of trace element were used in thequality control of Shan jiang.Moreover,ESR was tried to be used,which the further study would benecessary.

关 键 词：山姜 质量控制 粉剂 

分 类 号：R283[医药卫生—中药学]