不同处理法对蒙药壮西六味散元素含量的比较研究  

The Comparative Study of the Elements Content in Zhuang Xi Six Flavor Powder

作　　者：周宏[1] 

机构地区：[1]内蒙古民族大学化学化工学院,内蒙古通辽028043

出　　处：《内蒙古民族大学学报（自然科学版）》2014年第1期21-23,共3页Journal of Inner Mongolia Minzu University：Natural Sciences

基　　金：内蒙古自然科学基金资助项目(2010MS0213)

摘　　要：以直接灰化消化法为参照,采用离子色谱法对蒙药壮西六味散中的Na、K、Mg、Ca等元素含量进行同时测定.对水煎法、超声法和不同PH值条件下处理样品所测定结果作了比较,并做了精密度实验.对比结果显示,超声提取法的提取率明显高于煎煮法.K、Mg在pH=1.3的溶液中较易析出;而Na、Ca在PH=7.6的溶液中较易析出.精密度实验结果表明离子色谱法相关性好,线性范围广,精密度高,检出限高.Cineration digestion method as reference,The ICS method was applied to determine simultaneously the ele-ments including Na、K、Mg、Ca contained in Zhuang xi six flavor powder. Comparing and analyzing the result of water decoction,ultrasonic extraction and different pH. Comparison results show that the extraction rate of the ultrasonic ex-traction was significantly higher than that of water decoction. K,Mg in pH=1.3 solution was more easy to precipitate and Na,Ca in pH=7.6 solution was more easy to precipitate. Precision experiment results show that method for the de-termination of relativity,wide linear range,high precision,high detection limits.

关 键 词：离子色谱 壮西六味散 方法比较 

分 类 号：O657.3[理学—分析化学]