香桂养胃散的制备  

Preparation of XiangGui YangWei Powder

作　　者：张永玲 张永红 

机构地区：[1]临夏州人民医院,甘肃临夏731100 [2]临夏市人民医院

出　　处：《西部中医药》2013年第5期31-33,共3页Western Journal of Traditional Chinese Medicine

摘　　要：目的:建立香桂养胃散的最佳制备工艺,并完善其质量控制标准。方法:对木香、肉桂、干姜、香附、川芎采用薄层色谱法进行鉴别,对芍药苷,阿魏酸,橙皮苷用高效液相色谱法进行含量测定。结果:该方法专属性强,色谱斑点分离良好,色谱定量方法灵敏度高,重现性好。结论:香桂养胃散制备方法简便易行、质量可控。Objective： To establish the optimal preparation technique of XiangGui YangWei powder and improve the standard of quality control. Method： MuXiang （Radix A ucklandiae）, RouGui （Cortex Cinnamomi）, GanJiang （Rhizoma Zingiberis）, XiangFu （Rhizoma Cyperi） and ChuanXiong （Rhizoma Ligustici Chuanxiong） were differentiated with thin-layer chromatography （TLC）, contents of peoniflorin, femlic acid and hesperidin were determined with HPLC. Result： The method was specific, sensitive and reproducible with good separation of chromatographic spots. Conclusion： The preparation method for XiangGui YangWei powder, simple and feasible, could be used for quality control.

关 键 词：香桂养胃散 制备 质量 

分 类 号：R286[医药卫生—中药学]