醋两头尖饮片质量标准研究

Study on quality standard of Vinegar-Prepared Anemone Raddeana Rhizoma

目的根据前期醋两头尖饮片最佳炮制工艺研究参数,建立醋两头尖饮片质量标准。方法对10批不同来源的醋两头尖饮片进行外观性状观察、显微鉴别、薄层色谱鉴别,测定醋两头尖饮片的水分、总灰分及酸不溶性灰分、醇溶性浸出物含量,采用高效液相色谱法对含量进行测定。结果依据10批不同来源的醋两头尖饮片测定结果,制定醋两头尖饮片质量标准。结论该方法稳定性强、专属性高、重现性好,可用于醋两头尖饮片的质量控制。

Objective To establish the quality standard of vinegar-prepared Anemone Raddeana Rhizoma according to the best processing technology.Method 10 batches of vinegar-prepared Anemone Raddeana Rhizoma from various sources were identified by character,microscopy and TLC.The contents of water,total ash,acid insoluble ash and alcohol soluble extract were determined.The content was determined by HPLC.Result The quality standard was established according to the results of 10 batches of vinegar-prepared Anemone Raddeana Rhizoma from various sources.Conclusion The method is stable,specific and reproducible,which can be used for quality control of vinegar-prepared Anemone Raddeana Rhizoma.