畲药“食凉茶”质量标准的完善(Ⅰ)

Improvement of Quality Standard of Traditional She Medicine — Shi Liang Cha(Ⅰ)

目的:对《浙江省中药炮制规范》2005年版中的食凉茶进行标准完善。方法:运用薄层色谱法、气相色谱法分别对食凉茶的黄酮(芦丁)及挥发性(桉油精)成分进行定性、定量测定。结果:食凉茶薄层色谱鉴别专属性明显;桉油精在0.01258~0.5034mg·m L^(-1)范围内呈良好线性关系(r=0.9998);平均加样回收率为100.68%(n=6,RSD=1.51%),22批食凉茶测定结果表明桉油精含量为0.091%~1.176%。结论:研究所得方法准确、简便、快速、重现性好,能更加有效地控制食凉茶的质量。

Objective： To improve the quality standard of Shi Liang Cha in＂Zhejiang Medicinal Herbs Preparation Standard＂. Method： With the method of thin- laver chromatography and gas chromatography for the qualitative and quantitative determination of flavonoids（ rutin） and volatile oil（ eucalyptol） in Shi Liang Cha. Result The specificity of thin- layer chromatography of rutin was obviously; good linearity of eucalyptol was at 0. 01258～0. 5034mg·m L^（- 1）,the average recovery was 100. 68%（ n = 6,RSD = 1. 51%）. The eucalyptol content of 22 batches of Shi Liang Cha was in the range of 0. 091% ～ 1. 176%. Conclusion： This method is accurate,simple,rapid and reproducible,can be used for control the quality of Shi Liang Cha more effectively.