榄葱茶质量标准

Quality Standard of Lancong Cha

目的：提高榄葱茶的质量标准.方法：采用TLC对制剂中青果、紫苏叶、生姜进行定性鉴别,采用HPLC测定迷迭香酸和没食子酸的含量.结果：TLC鉴别斑点清晰,分离效果良好,阴性对照无干扰;迷迭香酸在0.098 -4.912 μg呈线性关系（r=0.999 9）,平均回收率为100.24％ （RSD 2.9％）.没食子酸在0.1002-1.503 0μg呈线性关系（r=0.999 97）,平均加样回收率为99.02％ （RSD 1.8％）.结论：所建立的方法专属性强、灵敏度高、重复性好,有利于该制剂的质量控制.

Objective：To improve the quality standard of Lancong Cha.Method：Canarii Fructus,Perillae Folium and Zingiberis Rhizoma Recens in the recipe were identified by TLC.The contents of rosmarinci acid and gallic acid were determined by HPLC.Result：The TLC spots were clearly and separated well,and the negative control did not impose any disturbance.Rosmarinci acid had good linearity in a range of 0.098-4.912 μg （r =0.999 9）.The average recovery was 100.24％,and RSD was 2.9％.Gallic acid had good linearity in a range of 0.100 2-1.503 0μg （r =0.999 97）.The average recovery was 99.02％,and RSD was 1.8％.Conclusion：The method was specific,sensitive and repeatable,can be used to control the quality of Lancong Tea better.