柴胡贵州特色炮制方法的质量标准研究

Study on Quality Standard of Bupleurum Chinense Processed Sliceswith Guizhou Characteristics

目的:建立贵州特色炮制方法麸炒柴胡饮片的质量标准。方法:对10批次麸炒柴胡饮片进行了水分、总灰分、酸不溶性灰分及浸出物含量测定;采用高效液相色谱法测定柴胡皂苷a、柴胡皂苷d的含量,并进行分析评价。结果:建立贵州特色炮制方法麸炒柴胡饮片水分不得过8.0%,总灰分不得过7.0%,酸不溶性灰分不得过3.0%,浸出物不得低于22.0%,柴胡皂苷a和柴胡皂苷d的总含量不得少于2.0%。结论:初步建立柴胡贵州特色炮制方法麸炒柴胡饮片的质量评价,为柴胡的进一步开发应用提供依据。

Objective:To establish quality Standard of bran-fried Bupleurum chinense slices with Guizhou characteristics.Methods:The contents determination of water,total ash,acid insoluble ash,alcohol soluble extract were carried out in 10 batches of bran-fried Bupleurum chinense slices.The contents of saikosaponin a and saikosaponin d were determined by HPLC,and were analyzed and evaluated.Results:It was recommended that the water content of bran-fried Bupleurum chinense slices with Guizhou characteristics should not exceed 8.0%,and the total ash content should not exceed 7.0%,the acid insoluble ash should not exceed 3.0%,the alcohol soluble extract should not be less 22.0%,and the contents of saikosaponin a and saikosaponin d should not be less 2.0%.Conclusion:The quality evaluation of bran-fried Bupleurum chinense slices with Guizhou characteristics was preliminarily established to provide basis for further development and application of Bupleurum chinense.