乌梅炭品中有机酸含量的测定

Determination of Organic Acids in Mume Carbon

目的通过测定不同炮制程度的乌梅炭品的柠檬酸、苹果酸、熊果酸和齐墩果酸等4种有机酸含量，确定比较具有专属性的标准炭有机酸含量与生品有机酸含量的比值。方法采用高效液相色谱法测定不同炮制程度的乌梅炭品的柠檬酸、苹果酸、熊果酸和齐墩果酸等4种有机酸含量，比较具有专属性的标准炭有机酸含量与生品有机酸含量的比值。结果乌梅标准炭的有机酸含量大约占该生品含量的34％～37％。结论随着乌梅炒制时间的增加，炭品的有机酸含量呈明显的递减趋势。

Objective To determine the four kinds of organic acid contents of the Mume carbon and confirm the specific ratio in the article organic acid content between the standard carbon organic acid content and the crude. Methods The four kinds of organic acid contents of the Mume carbon were determined by HPLC, and the specific ratio in the article organic acid content between the standard carbon organic acid content and the crude was calculated. Results The proporation of organic acid content of Mume standards in the content of the crude goods was 34% - 37%. Conclusion Along with the increase of fried time, the trend of the organic acid content of goods to the downward trend is obvious.