炭药的炭化程度与pH值、炭吸附力及扫描电镜特征的相关性研究

Study on the Degree of Carbonization Correlation with pH,Carbon Absorption and SEM Characteristics

目的研究槐花、蒲黄、鸡冠花、莲房、地榆、乌梅、牡丹皮、石榴皮的生品及不同炭化程度的炭品与其p H值、炭吸附力以及扫描电镜特征的相关性。方法采用连续回流提取槐花等8种饮片的生品及其不同炭化程度的炮制品,测定其pH值;采用分光光度法测定吸附力的大小;采用扫描电镜观察其特征结构变化。结果槐花、蒲黄、鸡冠花、莲房、地榆、乌梅、牡丹皮、石榴皮饮片的炭品的pH值比生品大,且随着炒炭程度的增加而增加;吸附力的大小是标准炭的吸附力比其轻炭和重炭的吸附力大;扫描电镜的结果为随炭化程度的增加,其特征结构数量会减少。结论槐花等8种饮片不同炭化程度的相关性可以采用测定pH值、炭吸附力及扫描电镜的方法,作为中药饮片"炒炭存性"的质量控制指标。

Objective To study the degree of carbonization correlation with p H value,carbon absorption and electron scanning of carbonized products of Sophora Flos,Typhae Pollen,Celosiae Cristatae Flos,Nelumbinis Receptaculum,Sanguisorbae Radix,Mume Fructus,Moutan Cortex,Granati Pericarpium.Methods The components were extracted from these samples by using continuum circumfluence,the p H value was measured;absorption power was measured by spectrophotometry;its structure and composition were observed by scanning electron microscope(SEM).Results The p H value of carbonized products was bigger than the unprocessed,and the values present the obviously uptrend with the carbon was stronger than increase of fried time of the carbon;the absorption power of standard was bigger than light carbon and heavy carbon;the results of SEM showed that the number of characteristic structures decreased with the increase of carbonization degree.Conclusion p H value,carbon adsorption capacity and SEM can be adopted as the quality control indexes for the carbonization degree of the eight kinds of Chinese herbal pieces.