醋莪术饮片质量控制方法的研究

The research of quality control for the stir-baked Curcumae Rhizoma with vinegar

目的完善醋莪术饮片的质量控制方法。方法用薄层色谱鉴别醋莪术饮片;检测吸光度、水分、总灰分、酸不溶性灰分、醇浸出物;测定挥发油的含量;采用HPLC测定醋莪术中姜黄素的含量。结果姜黄素与峰面积的线性关系良好(r=0.9999,n=6),平均加样回收率为96.02%(RSD=2.80%,n=6),拟定醋莪术中姜黄素的含量不得少于40μg.g-1;挥发油含量测定的结果明显低于2010年版《中国药典》中醋莪术项下的有关规定。结论采用HPLC法测定醋莪术中姜黄素的方法简便、灵敏、重复性好,能更好地控制其质量。

OBJECTIVE To improve the quality control method of the stir-baked Curcumae Rhizoma with vinegar.METHODS Use TLC method to conduct the study of the stir-baked Curcumae Rhizoma with vinegar.The absorbance,water content,total ash,acid-insoluble ash and extract were detected.The content of volatile oil was determined.The content of curcumine which was the effective substance in the stir-baked Curcumae Rhizoma with vinegar was determined as the index by HPLC.RESULTS The linear correlation of the curcumine was good in extent of 0.0144-0.144 mg·mL^-1（r=0.9999,n=6） and the recovery was 96.02%（RSD=2.80%,n=6）.The content of the curcumine in the stir-baked Curcumae Rhizoma with vinegar was no less than 40 μg·g^-1.CONCLUSION The quality standard of stir-baked Curcumae Rhizoma with vinegar is completed.The systemic method of detecting curcumine in stir-baked Curcumae Rhizoma with vinegar is simple,sensitive and well repeatable,which can be used for quality control and to ensure the safety and effectiveness in clinical pharmacy.