清炒薏苡仁质量标准研究  

Study on Quality Standards of Fried Coix seed

作　　者：张志同 傅兴圣 徐丹洋 ZHANG Zhi-tong;FU Xing-sheng;XU Dan-yang(Nantong Food and Drug Control Center,Nantong 226006,China)

机构地区：[1]南通市食品药品监督检验中心

出　　处：《海峡药学》2019年第12期52-54,共3页Strait Pharmaceutical Journal

摘　　要：目的完善炒薏苡仁药材的质量标准。方法采用显微鉴别法、薄层色谱法鉴别炒薏苡仁;根据《中国药典》规定的方法测定水分、总灰分和浸出物;用HPLC-UV法测定甘油三油酸酯含量。结果初步建立了炒薏苡仁药材显微鉴别法、薄层色谱法、及HPLC-UV含量测定方法。结论本研究为炒薏苡仁药材标准提高提供参考。OBJECTIVE To improve the quality standards of Fried Coix seed.METHODS Fried Coix seed was identified by microscopic identification and TLC identification.The moisture,total ash and extract were detected according to the standards stated in Chinese Pharmacopoeia.The content of triacylglycerols was determined by HPLC-UV.RESULTS Microscopic identification,TLC identification and HPLC determination were established preliminarily.CONCLUSION The current study provide scientific basis for improving the quality standard of Fried Coix seed.

关 键 词：炒薏苡仁 显微鉴别 薄层鉴别 高效液相色谱法 甘油三油酸酯 质量标准 

分 类 号：R284[医药卫生—中药学]