牡丹皮趁鲜切制饮片质量标准研究

Study on Quality Standard of the Cutting Process Pieces of Fresh Moutan Cortex

目的建立牡丹皮趁鲜切制饮片质量标准。方法采用2010年版《中国药典》规定方法测定牡丹皮饮片的水分、灰分；采用高效液相色谱法测定丹皮酚和芍药苷。结果同一工艺条件下源自不同产地的10批牡丹皮药材趁鲜切制饮片质量存在差异，建议水分控制在9．0％-13．0％，灰分不得过5．0％，丹皮酚含有量不得少于1．2％，芍药苷含有量不得少于1．5％。结论制定牡丹皮趁鲜切制饮片质量标准十分必要。

Objective To establish the quality standard of the cutting process pieces of fresh Cortex Moutan. Methods The contents of water and ashes were determined by Chinese Pharmacopoeia （2010）, the contents of paeonol and paeoniflorin were determined by HPLC. Results The quality of 10 batches of the cutting process pieces of fresh Cortex Moutan was different, which were made in the same process conditions and from the different producing areas. We suggest water control in 9.0 %- 13.0%, ash content not be over 5.0%, paeonol content not be less than 1.2%, and paeoniflorin content not be less than 1.5%. Conclusion Formulating the quality standard of the cutting process pieces of fresh Cortex Moutan is necessary.