干姜炮制品的质量研究

Quality analysis of processing products of dried ginger

目的:对干姜炮制品进行质量研究。方法:通过对市售炮姜、姜炭产品的分析,了解产品的质量;参照饮片炮制规范,对4个主产地干姜各制备10个批次的炮姜、姜炭样品;通过对其灰分、酸不溶性灰分、水溶性浸出物、6-姜辣素含量测定,研究其工艺和质量的关系。结果:10批中试炮姜的总灰分6.3%~7.0%、酸不溶性灰分0.3%~0.7%、水溶性浸出物22.11%~41.61%、6-姜辣素在1.05~5.34 mg.g-1;10批市售品的6-姜辣素在1.01~4.81 mg.g-1。10批中试姜炭的总灰分5.0%~6.0%、酸不溶性灰分0.4%~0.6%、水溶性浸出物20.94%~44.92%;6-姜辣素含量在0.43~3.81 mg.g-1;10批市售品的6-姜辣素含量在0.44~3.07 mg.g-1。同批次间炮姜、姜炭间各项质量指标差异不明显;6-姜辣素的含量与产地的关系更为密切。结论:通过对炮姜和姜炭质量情况的分析,为姜饮片的生产和质量控制提供依据。

Objective:To establish the quality standards of roasted ginger and charry ginger prepared from dried ginger.Method:The basic quality information of roasted ginger and charry ginger investigated by analysis of marketed samples.Ten batches of two roasted ginger and charry ginger were prepared in medium-scale from four main growth places by the processed criterion.The quality information includes contents of ash,acid-insoluble ash,water-soluble extract and 6-gingerol.The content of 6-gingerol were determined b...