酒黄精饮片质量标准研究  

Quality Standard of Stewed Rhizoma Polygonati with Yellow Wine

作　　者：雷高明[1] 冯卫生[1] 冯云霞[1] 杨云[1] 

机构地区：[1]河南中医学院药学院,河南郑州450008

出　　处：《中药材》2011年第9期1346-1348,共3页Journal of Chinese Medicinal Materials

基　　金：河南省重大科技攻关项目(200422030700)

摘　　要：目的:完善酒黄精饮片的质量标准。方法:在2010年版中国药典基础上,增加了还原糖含量测定、水溶性浸出物、酸不溶性灰分和5-羟甲基糠醛的限量检查等项目。结果:酒黄精饮片的还原糖不得少于34.0%,水溶性浸出物含量不得少于19.0%,酸不溶性灰分含量不得超过0.2%。5-羟甲基糠醛含量不得超过0.02%。结论:在药典基础上,对酒黄精质量标准进行了完善。Objective： To improve the quality standard of stewed Rhizoma Polygonati with yellow wine. Methods： On the basis of Chinese Pharmacopoeia 2010,some items were added,which included assay of reducing sugars,water-soluble extracts,acid insoluble ash content and 5-hydroxymethylfurfural.Results： Reducing sugars was no less than 34.0%,water-soluble extracts no less than 19.0%,acid insoluble ash content no more than 0.2%,5-hydroxymethylfurfural no more than 0.02%.Conclusion： The quality standard of stewed Rhizoma Polygonati with yellow wine is improved on the basis of Chinese Pharmacopoeia.

关 键 词：酒黄精 质量标准 还原糖 水溶性浸出物 5-羟甲基糠醛 

分 类 号：R283.3[医药卫生—中药学]