摘要
目的:测定新疆管花肉苁蓉不同炮制品中甜菜碱的含量。方法:采用比色法含量测定。结果:新疆管花肉苁蓉不同炮制品中甜菜碱的含量差异很大,含量依次为生品6.394g/100g,盐制1.270g/100g,酒制1.380g/100g,蒸制1.530g/100g。结论:该方法简单、精确、重现性好,可用于新疆管花肉苁蓉药材及其制剂的质量控制。
Objective： To establish an chromatometry of uv methods for the determination of betaine in the different processed products of Xinjiang Cistanehe tubulosa （Schrenk） Wight .Methods： Using UV chromatometry method to assaying. Results：The determination of betaine in the different processed products of Xinjiang Cistanche tubulosa （Schrenk） Wight was obvious. The. contents were in the decreasing order of raw Scutellaria （6.394） , salt Scutellaria （ 1. 270 ） , wine Scutellaria（ 1. 380）, steamed Scutellaria （1. 530）. Conclusion：this method is simple , accurate and reliable. It is suitable for the quality control of scutellaria and its preparations.
出处
《农垦医学》
2009年第5期400-402,共3页
Journal of Nongken Medicine
关键词
新疆管花肉苁蓉
甜菜碱
比色法
Cistanche tubulosa （Schrenk） Wight of xinjiang
betaine
chromatometry
