质量常数方法评价麸炒枳壳饮片等级研究  

Application of relative quality constant in grades evaluation of bran stir-baked Aurantii Fructus

作　　者：沈立 石佳 邓哲 章军[2] 崔文金 刘安[2] 李旭琴 SHEN Li;SHI Jia;DENG Zhe;ZHANG Jun;CUI Wen-jin;LIU An;LI Xu-qin(Jiangxi University of traditional Chinese Medicine,Nanchang 330004,China;University of Science and Technology Beijing,Beijing 100083,China;Institute of Traditional Chinese Medicine,China National Traditional & Herbal Medicine Co.,Ltd.,Beijing 102600,China;Institute of Chinese Materia Mediea,China Academy of Chinese Medical Sciences,Beijing 100700,China)

机构地区：[1]江西中医药大学,江西南昌330004 [2]中国中医科学院中药研究所,北京100700 [3]中国中药公司中药研究院,北京102600 [4]北京科技大学,北京100083

出　　处：《中国中药杂志》2019年第9期1734-1738,共5页China Journal of Chinese Materia Medica

基　　金：国家中医药管理局中药标准化项目(ZYBZH-Y-JX-27);北京市科委"十病十药"研发专项(Z171100001717029)

摘　　要：在中药材的流通使用环节中,买卖双方以质论价,中药材的规格等级自然形成并存在,随着大众医疗保健需求的不断增加,中药材的种植、加工方式方法、流通等也都发生了较大的改变。在追求产量和短期效益的模式下,传统等级评价方法已经难以适用于如今饮片质量现状。枳壳是江西道地药材,应用广泛,但市面上枳壳质量层次不齐。该文采用质量常数方法评价麸炒枳壳等级。该研究共收集16批麸炒枳壳样品,最终选择检测合格的11批样品作为样本,研究结果显示其相对质量常数范围为2. 52～5. 60。若把麸炒枳壳分为三等,则一等麸炒枳壳的相对质量常数≥4. 48,二等麸炒枳壳相对质量常数在2. 80～4. 48,三等饮片相对质量常数<2. 80。该文所建立的麸炒枳壳等级评价标准综合了外观形态和指标成分2个方面,其结果客观、准确、量化,适用性强,操作简单,易于推广。该研究表明质量常数方法能够用于麸炒枳壳的等级评价,为果实类饮片的等级评价提供了参考。The specifications of Chinese herbal medicines naturally form and exist in the circulation and use of Chinese herbal medicines.Buyers and sellers negotiate price by quality. With the increasing demand for public health care,the cultivation,processing methods and circulation of Chinese herbal medicines have changed. Under the mode of pursuing output and short-term benefits,the traditional grade evaluation method has been difficult to apply to the current quality status of the pieces. Bran stir-baked Aurantii Fructus is a genuine medicinal material in Jiangxi province. It is widely used,but the quality level of bran stir-baked Aurantii Fructus on the market is not uniform. Quality constant method was used in this paper for grading the Chinese herbal slices of bran stir-baked Aurantii Fructus. Sixteen batches of different quality samples were collected and tested,and finally,eleven qualified batches of them were chosen as researcher objects. The results showed that the relative quality constant ranged from 2. 52 to 5. 60. The relative quality constant was ≥4. 48 for first grade bran stir-baked Aurantii Fructus,2. 80-4. 48 for the second grade pieces,and <2. 80 for the third grade pieces. The grades evaluation method for bran stir-baked Aurantii Fructus established in this paper included both appearance and index composition. The results were objective,accurate,quantitative,applicable,and the method was simple to operate and easy to popularize. This study showed that the quality constant method could be applied to the grade evaluation of bran stir-baked Aurantii Fructus,providing a reference for the grade evaluation of fruit-type decoction pieces.

关 键 词：麸炒枳壳 相对质量常数 等级评价 

分 类 号：R284.1[医药卫生—中药学]