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目的 :探讨中药单味浓缩颗粒剂的内在质量。方法 :用紫外分光光度法、高效液相色谱法、薄层色谱法等方法进行定量、定性分析。结果 :单味浓缩颗粒中主要成分的含量仅相当于同种饮片单煎液的1/3～1/2。结论 :单味浓缩颗粒的生产工艺尚待进一步研究与探讨。
Objective: To investigate the intrinsic quality of single-taste concentrated granules in traditional Chinese medicine. Methods: Quantitative and qualitative analysis were performed by UV spectrophotometry, high performance liquid chromatography, and thin layer chromatography. Results: The content of the main components in the single-taste concentrated granules was only equivalent to 1/3 to 1/2 of the same decoction pieces. Conclusion : The production process of single-flavored granules needs further study and discussion.