北京特色炮制饮片炒白扁豆仁质量标准研究

Study on Quality Standard of Fried Baibiandou with Beijing Characteristics of Processed Slices

目的:建立北京特色炮制饮片炒白扁豆仁的质量标准。方法:采用直观法描述炒白扁豆仁性状;薄层色谱(thin loyer chromatography,TLC)薄层鉴别法进行鉴别;根据《中华人民共和国药典》2020年版方法测定炒白扁豆仁杂质、水分、总灰分、酸不溶性灰分、浸出物、二氧化硫残留量。结果:炒白扁豆仁性状为2枚子叶多分离,完整者呈扁椭圆形或扁卵圆形,表面微黄色至橙黄色,或偶见焦斑,具轻微独特焦豆香气;TLC薄层鉴别中炒白扁豆仁在与派可林酸对照品相应位置上,显相同颜色的斑点,且斑点清晰;同时检测出水分不得超过11.0%,总灰分不得超过5%,酸不溶性灰分不得超过1%,30%乙醇浸出物不少于15%。初步拟定了炒白扁豆仁的质量标准。结论:该标准可为北京特色炮制饮片炒白扁豆仁的质量控制提供参考依据。

Objective:To establish the quality standard of fried Baibiandou(Semen Lablab Album) with Beijing characteristics of processed slices.Methods:The properties of fried Baibiandou were described by visual method and identified by thin layer chromatography(TLC).The impurities,moisture,total ash,acid insoluble ash,extract and sulfur dioxide residues in fried Baibiandou were determined according to Pharmacopoeia of the People′s Republic of China(2020 Edition).Results:The property was 2 cotyledons,most of which were separated,and the complete ones were oblate oval or oblate oval.The surface was slightly yellow to orange yellow,or occasionally with burnt spots.It usually had slightly unique burnt bean aroma.In TLC identification,fried Baibiandou showed the same color spots on the corresponding position with the reference substance of picolinic acid,and the spots were clear.The water content should not exceed 13.0%,the total ash content should not exceed 5%,the acid insoluble should not exceed 1%,and the 30% ethanol extract should not be less than 15%.The quality standard of fried Baibiandou was preliminarily established.Conclusion:The standard can provide reference for the quality control of fried Baibiandou with Beijing characteristics of processed slices.