大黄生品及其炭品物理参数的测定

Determination of Physical Parameters of Raw and Processed Rhubarb

目的建立大黄生品及炭品的物理参数测定方法。方法对大黄生品及不同炮制炭品的电导率、粘度、吸附力等物理参数进行测定。结果大黄不同程度炮制品及生品的电导率、粘度、吸附力的测定方法中精密度、稳定性、重复性及回收率均符合要求。结论所建立的方法能够用于大黄及其炮制品的物理参数的测定。

Objective： To establish the method for the determination of the physical parameters of raw and roast rhubarb. Methods The conductivity, viscosity, adsorption and other physical parameters of raw rhubarb and roasting ones in different degrees were determined. Results： The precision, stability, repeatability and recovery of the determining method for the electrical conductivity, viscosity, and adsorption capacity of different rhubarb were in accordance with the requirements. Conclusion： The established method can be used to determine the physical parameters of the rhubarb and its processed products.