莪术饮片质量标准研究

Study on Quality Standards of Curcumae Rhizome Pieces

目的对不同批次莪术饮片样品进行分析研究,建立莪术饮片的质量控制标准。方法运用性状、显微、薄层色谱、水分、灰分、浸出物及β-榄香烯含量等为指标进行质量评价。结果薄层色谱鉴别法具有较好的专属性;水分不超过14%,总灰分不超过7%,酸不溶性灰分不超过2%,醇溶性浸出物不超过2%,不同批次的莪术饮片中β-榄香烯的含量存在一定差异。结论所建立的方法操作简便、重现性好、专属性强,可作为莪术饮片的质量控制方法。

Objective To analyze different batch samples of decoction pieces of curcumae rhizome and build up the quality standard. Methods Macroscopic, microscopic, thin layer chromatography （TLC）, moisture, ash, extract and the content of β- elemene were analysed as indexs. Results TLC method has good specificity. Moisture content was no more than 14%. Total ash was no more than 7%. Acid insoluble ash content was no more than 2% and alcohol- soluble extract was no more than 2%. The content of β- elemene in different batches of curcumae rhizome pieces has differences. Conclusion The method is simple, repeatable and specific, it can be used to quality control of products.