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建立了十味消食散的定性定量控制方法。对肉桂、胡椒和荜茇进行薄层色谱(TLC)鉴别,采用高效液相色谱法测定肉桂酸和没食子酸。TLC法可鉴别肉桂中桂皮醛、胡椒和荜茇中的特征斑点。肉桂酸和没食子酸在1.01~50.52和2.03~101.64?g/ml浓度范围内线性关系良好,回收率为101.2%和102.4%,RSD为2.18%和1.25%。
Established Shiwei Xiaoshi San quantitative and quantitative control methods. Thin layer chromatography (TLC) was used to identify cinnamon, pepper and emu, and cinnamic acid and gallic acid were determined by high performance liquid chromatography. The TLC method identifies characteristic spots in cinnamon, cinnamon, and emu in cinnamon. The linearities of cinnamic acid and gallic acid in the range of 1.01 ~ 50.52 and 2.03 ~ 101.64 ~ g / ml were good. The recoveries were 101.2% and 102.4% with RSDs of 2.18% and 1.25%, respectively.