排石汤质量标准研究

Quality Standard of Paishi Soup

目的:建立排石汤的质量标准。方法:采用薄层色谱(TLC)法对方中金钱草、石苇、甘草进行定性鉴别;采用高效液相色谱(HPLC)法对槲皮素和山柰素进行定量测定。结果:TLC特征斑点明显、专属性强。槲皮素、山柰素的检测浓度分别在3.888～38.88μg.mL-1(r=0.9997)、7.104～56.832μg.mL-1(r=0.9998)范围内与各自峰面积积分值呈良好线性关系;二者平均回收率分别为99.62%、99.78%,RSD分别为1.25%、1.72%(n=6)。结论:所建标准可用于排石汤的质量控制。

OBJECTIVE： To establish the quality standard of Paishi soup. METHODS： Lysimachia christinae and Folium Pyrrosiae and Radix et Rhizoma Qlycyrrhizae in Paishi soup were identified by TLC. Quercitrin and Kaempfero in Paishi soup were determined by HPLC.RESULTS： The characteristic TLC spots were distinctive and specific.The linear range of Quercitrin was 3.888- 38.88μg·mL^-1（ r = 0.999 7） with its average recovery at 99.62% and RSD at 1.25% （n = 6） .The linear range of Kaempferol was 7.104-56.832μg·mL^-1（r =0.999 8） with its average recovery at 99.78% and RSD at 1.72% （n = 6）. CONCLUSION ：The established standard can be used for the quality control of Paishi soup.