不同发酵时间对樟帮枳壳饮片质量的影响  

Quality Control Method of Citrus anrantium Pieces with Different Fermentation Time

作　　者：方小华 谢一辉[2] 姚冬琴 何敏 龚千锋[2] 张金莲[2] 

机构地区：[1]江西南华医药有限公司,南昌330009 [2]江西中医学院,南昌330004 [3]江西天仁诚和医药有限公司,南昌330004 [4]广东一方制药有限公司,广东佛山528244

出　　处：《中国实验方剂学杂志》2012年第9期17-19,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金："十一五"国家科技支撑计划(2006BAI06A07-02);江西省卫生厅基金项目(2008Z0026)

摘　　要：目的:探讨不同发酵时间对樟帮枳壳饮片质量的影响。方法:以不同发酵时间樟帮枳壳饮片为研究对象,用照相机和Adobe Photoshop软件获取各饮片色泽的基本信息,采用HPLC测定饮片中柚皮苷和新橙皮苷的含量,SPSS 13.0统计软件对饮片色泽信息和有效成分的关系进行分析。结果:色度差和有效成分存在显著相关性。结论:色度差可作为不同发酵时间樟帮枳壳饮片质量评判标准的指标之一。Objective：To explore quality control method of Citrus anrantium pieces with different fermentation time.Method：Taking C.anrantium with different fermentation time as object,camera and Adobe Photoshop software were used to obtain basic information of pieces color,the content of naringin and neohesperidin in pieces were determined by HPLC.Information of pieces color and relationship of active ingredients were analyzed by SPSS 13.0.Result：There was a significant correlation between color differenceand active ingredients.Conclusion：Color difference could be used as one index of quality criteria for C.Anrantium with different fermentation time.

关 键 词：枳壳 柚皮苷 新橙皮苷 樟帮法炮制 色度差 

分 类 号：R283.6[医药卫生—中药学]