对三味蒺藜散中蒺藜、冬葵果质量标准的摸索研究  

Disperses the Puncture Vine,the Mallow Fruit quality specification fumble research to Three Taste Puncture Vines

作　　者：乌尼尔其其格 刘百龙 

机构地区：[1]内蒙古锡林郭勒盟镶黄旗食品药品监督管理局,镶黄旗013250 [2]内蒙古锡林郭勒盟镶黄旗蒙医医院,镶黄旗013250

出　　处：《北方药学》2014年第10期1-3,共3页Journal of North Pharmacy

摘　　要：采用《中华人民共和国药典》(2010版)一部三味蒺藜散现行标准进行摸索研究,对主要成分蒺藜及冬葵果进行含量测定。结果表明,蒺藜中皂苷类、黄酮类成分的测得含量太低(0.034%),该方法简便易行,重现性、稳定性均较好,少于万分之一,所以不能作为本品种的定量方法。冬葵果中阿魏酸的定量指标无专属性。Uses “the People’s Republic of China Pharmacopoeia”（2010 editions） a three taste puncture vine disperses the present standard to conduct the fumble research, the micro distinction, the physics and chemistry distinction carry on the specificity inspection;Has carried on the thin layer distinction and the content determination to the principal constituent puncture vine. The result indicated that the ownership micro characteristic,the physics and chemistry distinction does not have the specificity,the thin layer distinction method carries on the experiment, through the methodology confirmation, established the specificity to be strong, reproduction quality good experimental technique.

关 键 词：三味蒺藜散 高效液相色谱法 

分 类 号：R286.0[医药卫生—中药学]