中药材金樱子及其炮制品的质量研究

Quality standard of the traditional Chinese medicinal herbs Fructus Rosae Laevigatae and its preparation

目的 对中药材金樱子及其炮制品金樱子肉的水分、总灰分、酸不溶性灰分、水溶性浸出物和醇溶性浸出物等质量方面进行全面和系统的研究。方法 按2000版中国药典一部附录ⅨH水分测定法第一法、附录ⅨK灰分测定法、附录ⅩA浸出物测定法。结果 中药材金樱子和炮制品金樱子肉的含水量均不超过10％;中药材金樱子灰分不高于4.10％,酸不溶性灰分不高于0.40％;炮制品金樱子肉灰分不高于6.00％,酸不溶性灰分不高于0.15％;中药材金樱子水溶性浸出物量不低于30.00％,炮制品金樱予肉水溶性浸出物量不低于40.00％;中药材金樱子90％乙醇浸出物量不低于30.00％,炮制品金樱子肉90％乙醇浸出物量不低于40.00％。结论 可作为建立和完善金樱子的质量标准体系和新版中国药典参考的数据资料。

OBJECTIVE To study the quality of Fructus Rosae Laevigatae and its preparation including edematous amenorrhea, total a shes, ashes which do not dissolve in acid, water ettracts and ethanol extracts. METHODS We used the first edematous amenorrhea determination method in Appendix ⅨH, ashes determination method in Appendix ⅨK and extract determination method in Appendix ⅩA, in the Chinese Pharmacopeoia published in 2000. RESULTS Moisture could not exceed 10. 00% in Fructus Rosae Laevigatae and its meat, ashes could not exceed 4. 10% and 6.00%, ashes which did not dissolve in acid could not exceed 0. 40% and 0. 15% in Fructus Rosae Laevigatae and its meat, water extract could not hangdown 30. 00% in Fructus Rosae Laevigatae and its meat,90% ethanol extracts could not hangdown 30. 00% and 40. 00% in Fructus Rosae Laevigatae and its meat when we established Fructus Rosae Laevigatae' s quality standard system. CONCLUSIONS The attempt has provided reference for the new Chinese Phar macopeoia and help to establish and perfect Fructus Rosae Laevigatae's quality standard system.