酒当归饮片质量标准研究  

Quality standard of wine-baked Radix Angelica sinensis

作　　者：华永丽[1] 郭延生[1] 杨洪申[1] 杜天玺[1] 杨小虎[1] 秦亮[1] 曲亚玲[1] 魏彦明[1] 

机构地区：[1]甘肃农业大学动物医学院,甘肃兰州730070

出　　处：《中成药》2010年第10期1724-1729,共6页Chinese Traditional Patent Medicine

基　　金：国家自然科学基金项目(30972210);甘肃省科技支撑计划资助(0804NKCA110)

摘　　要：目的:建立酒当归饮片质量评价的方法和指标。方法:采用传统鉴别、薄层鉴别与指纹图谱法结合的方法研究酒当归饮片质量评价的方法和指标。结果:酒当归饮片性状表面颜色比生品深,有淡淡的酒香味,当归中水分、总灰分和浸出物的平均含量分别为9.1%、9.6%,和51.9%;建立酒当归饮片的指纹图谱,并确定了酒当归指纹峰11个,计算出指纹峰以阿魏酸计的含量。结论:酒当归饮片多指标成分的定量方法,具有可操作性。制定的质量标准规范、系统、结果准确。AIM：To establish the quality standard of wine-baked Radix Angelica sinensis.METHODS：Combined macroscopical identification,TLC and fingerprint of wine-baked Radix Angelica sinensis,eleven common peaks were appointed as fingerprint peaks,based on the peak area of ferulic acid.Determination of water,ash,and extract were also carried out.RESULTS：Wine-baked Radix Angelica sinesis assumed browner colour than raw one,and carried the weak vinocity.The content of water,total ash,extract were 9.6%,9.1% and 51.9%,respectively.Eleven fingerprint peaks were defined,and quantified rested on the peak of strychnine.CONCLUSION：A multicomponent quantitative method for wine-baked Radix Angelica sinensis is established.The established method is feasible,normative,systematic and accurate.

关 键 词：酒当归 质量控制 阿魏酸 定量方法 

分 类 号：R283[医药卫生—中药学]