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目的:制定炮制辅料甘草汁的质量标准,以保证甘草汁和甘草汁所炮制饮片的质量稳定。方法:采用TLC鉴别、常规检测和HPLC测定法进行研究。结果:建立了以甘草酸铵和甘草苷作为对照品的TLC鉴别方法,对甘草汁中灰分、可溶性固形物进行了检测,测定了药汁中甘草酸和甘草苷含量。结论:对炮制辅料中的药汁之一——甘草汁进行了较为系统的质量研究,初步制定其质量标准,方法简便可靠,可以用于甘草汁的质量评价。
Objective: To develop quality standards for processing licorice juice to ensure the quality of licorice juice and licorice sauce processed Pieces. Methods: TLC identification, routine testing and HPLC assay were studied. Results: TLC identification method was established with glycyrrhizinate and glycyrrhizin as reference substance. The contents of ash and soluble solids in liquorice juice were determined, and the contents of glycyrrhizin and glycyrrhizin were determined. Conclusion: The licorice juice, one of the concocted medicinal herbs, has been systematically studied and the quality standards have been initially established. The method is simple and reliable and can be used for the quality evaluation of licorice juice.