五香暖胃颗粒薄层色谱法的鉴别研究

Identification study on spiced nuanwei particle with thin-layer chromatography

目的:建立五香暖胃颗粒的质量标准。方法:采用薄层色谱法鉴别黄芪、大黄、延胡索。结果:鉴别专属性良好。结论:该方法结果准确、重现性好,可用于该制剂的质量控制。

Objective： To establish quality standards of particulate Spiced Nuanwei. Methods： To ident astragalus, rhubarb, rhizoma corydalis with thin-layer chromatography. Result： Identification of specificity was well. Conclusion： The method is accurate, reproducible, and can be used for quality control of the preparation.