摘要
目的对炮制前后的麸炒枳实进行性状及显微鉴别,分析其炮制品与生品的质量差异,为麸炒枳实的炮制机制研究提供参考。方法按照2020版《中华人民共和国药典》枳实麸炒炮制方法和质量标准检测要求,从性状、显微、水分、浸出物和灰分等多方面比较麸炒枳实与生品之间的质量差异。结果枳实生品和麸炒品的水分平均含量分别为11.820%、8.700%,浸出物平均含量分别为48.450%、54.700%,平均灰分分别为6.350%、6.480%。其中麸炒枳实水分含量降低、浸出物含量有所增加,而灰分含量与生品差异较少,但三项指标均符合《中华人民共和国药典》规定。二者在性状、显微和薄层鉴别等方面,均未发现明显改变。结论研究所建立的麸炒枳实炮制前后质量评价标准合理可行,可为麸炒枳实炮制机制研究提供数据支撑。
Objective To analyze the characteristics and micro differentiation of the products and the processing mechanism of the bran,so as to provide reference for the processing mechanism.Methods According to the processing method and quality standard de⁃tection requirements of the 2020 Chinese Pharmacopoeia,the quality difference between fried bran and raw products were compared from the aspects of character,micro,moisture,extract and ash.Results As for bitter fruit and bran fry,its moisture content was 11.820%and 8.700%,extract content was 48.450%and 54.700%and ash determination was 6.350%and 6.480%respectively.Among them,the moisture content decreased compared with other contents,the extract content increased,and the difference of ash content was less.However,the content of water,extract and ash were in line with the provisions of the Chinese Pharmacopoeia.No sig⁃nificant changes were found in the trait,microscopic and thin layer differentiation.Conclusion The quality evaluation standard before and after the processing is reasonable and feasible,which can provide data support for the study of the processing mechanism.
作者
周德胜
黄文华
陈晓丽
周迎春
施林峰
叶喜德
ZHOU Desheng;HUANG Wenhua;CHEN Xiaoli;ZHOU Yingchun;SHI Linfeng;YE Xide(Department of Pharmacy,Wan’an County Hospital of Traditional Chinese Medicine,Jiangxi Province,Wan’an 343800,China;Traditional Chinese Medicine Development Center,Jiangxi Province,Fuzhou 344000,China;School of Pharmacy,Jiangxi University of Chinese Medicine,Jiangxi Province,Nanchang 330004,China)
出处
《中国中医药现代远程教育》
2024年第19期169-172,共4页
Chinese Medicine Modern Distance Education of China
基金
江西省中医药中青年骨干人才(第一批)培养计划项目【No.赣中医院科教字〔2020〕2号】。
关键词
麸炒枳实
炮制
性状鉴别
显微鉴别
bran fried fruit
processing
characters identification
microscopic identification
