麸煨肉豆蔻饮片的质量标准研究  

Study on Quality Standards of Nutmeg roasted with wheat bran

作　　者：袁子民[1] 王静[1] 贾天柱[1] 

机构地区：[1]辽宁中医药大学,辽宁大连116600

出　　处：《时珍国医国药》2013年第10期2329-2330,共2页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(No.81274084);<中国药典>2010版一部标准研究(No.YD-120)

摘　　要：目的建立麸煨肉豆蔻饮片的质量标准。方法采用显微、薄层鉴别、水分检查、挥发油测定及高效液相色谱法进行研究。结果对10批药材的显微、薄层、水分进行了检查并同时进行了挥发油及挥发油中黄樟醚的含量测定。结论所建立的方法操作简便、准确可靠、重现性好,制订的标准限度合理,可用于麸煨肉豆蔻饮片的质量控制。Objective To establish the quality control standard of Nutmeg roasted with wheat bran. Methods Nutmeg was studied on the inspection of microscopy and TLC, moisture inspection and determination of volatile oil. The bioactive constituents were de- termined by HPLC. Results 10 batches Nutmeg were identified by microscopy and TLC. The contents of moisture and volatile oil were determined in them. The content of safrole was determined by HPLC. Conclusion The method is simple and accurate, with good repeatability, and can be used for the quality control of Nutmeg.

关 键 词：麸煨肉豆蔻 黄樟醚 质量标准 

分 类 号：R283[医药卫生—中药学]