中药炮制辅料姜汁的质量研究  

Quality for Ginger Juice, an Adjuvant Material of Processing of Chinese Medicine

作　　者：朱银姬 黄玉梅 汪金玉[1] 高明[1] 邵伟望 吴志坚 纪馥淳 林荣楷 符莉 陈康[1] 马恩耀 ZHU Yin-ji;HUANG Yu-mei;WANG Jin-yu;GAO Ming;SHAO Wei-wang;WU Zhi-jian;JI Fu-chun;LIN Rong-kai;FU Li;CHEN Kang;MA En-yao(School of Pharmaceutical Sciences,Guangzhou University of Chinese Medicine,Guangzhou Guangdong 510006 China;Decoction Pieces Plant of Traditional Medicine,Guangzhou Medicinal Materials Company,Guangzhou Guangdong 510360 China)

机构地区：[1]广州中医药大学中药学院,广东广州510006 [2]广州市药材公司中药饮片厂,广东广州510360

出　　处：《时珍国医国药》2021年第7期1657-1661,共5页Lishizhen Medicine and Materia Medica Research

基　　金：广东省广州市科技计划项目(201807010100);广东省重点领域研发计划项目(2020B1111120002);广州中医药大学2020年国家级大学生创新训练计划项目(202010572030)。

摘　　要：目的研究中药炮制辅料姜汁的质量情况。方法对压榨、煎煮等法制备的生干姜汁进行性状和薄层鉴别,并对pH值、相对密度、含固量和姜辣素成分的含量进行测定。结果生姜榨汁为黄白色至淡黄色液体,静置后底部有白色粉末沉淀;生姜煎汁为浅棕褐色液体,干姜煎汁为深棕褐色液体,静置后底部皆有沉淀;三种姜汁均具有姜的香气和辛辣味,其中干姜汁气味较为浓烈。三种姜汁的薄层鉴别专属性强,重复性良好。生干姜汁的pH值和相对密度差异较小,而含固量和姜辣素含量差异较大。根据测定的结果,初步建议把姜汁分为生姜汁和干姜汁,暂定的限量指标为:pH值分别为5.0~6.7,4.8~6.0;相对密度(25℃)分别为1.005~1.020,1.015~1.060;含固量分别不得少于2.2%,11.4%;生姜汁6-姜辣素、8-姜酚和10-姜酚总量不得少于0.040%,干姜汁6-姜辣素和8-姜酚总量不得少于0.190%。结论生干姜汁的理化性质具有一定的差异性,所建立的鉴别、检查和含量测定方法及理化指标可为姜汁的质量控制和标准制定提供实验依据。Objective To establish the quality standard for ginger juice, an adjuvant material of processing of Chinese medicine. Methods The macroscopic features of different prepared ginger juices were studied. Those ginger juices were identified by thin-layer chromatography(TLC). Besides, the pH, relative density, solid content, volatile oil and gingerols contents were measured. Results The fresh ginger-squeezed juice was yellowish-white to light yellow liquid, with white powder deposits at the bottom after standing. The fresh ginger-decocted juice was light brown liquid while the dried ginger-decocted juice was dark brown liquid, and there were deposits at the bottom after standing. The three kinds of ginger juices had the spicy flavor of ginger, among which the flavor of dried ginger-decocted juice was more intense. All ginger juices had strong specificity and good repeatability in TLC. The pH value and relative density of fresh and dried ginger juices were quiet small, while the solid content and gingerols contents were opposite. According to experimental results, it was suggested that ginger juices were divided into fresh ginger juice and dried ginger decoction. And the limited indexes were preliminary set as: the pH limits of fresh ginger juice and dried ginger decoction were 5.0 ~ 6.7 and 4.8 ~ 6.0;the relative densities(25℃) were 1.005 ~ 1.020, 1.015 ~ 1.060;the solid contents should not be lower than 2.2% and 11.4%;the contents of 6-gingerol, 8-gingerol and 10-gingerol of fresh ginger juice should not be less than 0.040% while the contents of 6-gingerol and 8-gingerol of dried ginger juice should not be less than 0.190%. Conclusion The physical and chemical properties of fresh and dried ginger juices were quiet different. The qualitative and quantitative method, and physicochemical index can provide experimental evidence for the quality control and standard establishment of ginger juice.

关 键 词：中药炮制辅料 姜汁 质量 姜辣素 

分 类 号：R283[医药卫生—中药学]