当归不同产地加工品质量比较研究

Comparative study on the qualities in different field processed products of angelica sinensis

目的比较当归不同产地加工品全当归和当归头的质量差异。方法采用药典法、苯酚—浓硫酸法、高效液相色谱法测定水溶性、醇溶性浸出物、多糖、阿魏酸含量。结果不同产地加工品全当归和当归头的各类成分含量存在较大差异。结论应该分别制定当归头和全当归药材的质量标准以控制当归药材质量。

Objective To compare the difference between angelica sinensis and the head of angelica sinensis in different field processed. Methods Determined the quality of extract by alcohol and water, polysaccharide, femlic acid of angelica sinensis by pharmacopoeia method, phenol-concentrated sulfuric acid method and HPLC. Results There was different of chemical constituents between angelica sinensis and the head of angeclica sinensis. Conclusion It is necessary to establish the quality standard in the angelica sinensis and the head of angelica sinensis to control the quality.