尖尾芋炮制前后质量比较研究

Comparative Study on Quality of Alocasia cucullata before and after Processing

目的:研究尖尾芋炮制前后(尖尾芋生品和米炒尖尾芋)显微结构、薄层色谱、指纹图谱的变化。方法:观察尖尾芋生品及其炮制品药材粉末的显微鉴别特征,采用TLC对尖尾芋生品及其炮制品进行鉴别,采用HPLC法建立尖尾芋生品及其炮制品指纹图谱。结果:尖尾芋经米炒炮制后草酸钙针晶形态、TLC及HPLC指纹图谱均发生明显改变,指纹图谱相似度均大于0.9,归纳出尖尾芋药材10个共有峰,米炒尖尾芋8个共有峰。结论:比较了尖尾芋药材与其制品之间显微、TLC及指纹图谱的差异,为尖尾芋及米炒尖尾宇质量控制提供方法依据。

Objective To study the changes of microstructures,thin layer chromatography(TLC)and fingerprint spectra of Alocasia cucullata before and after processing.Methods To observe the microscopic identification characteristics of taro and its processed products,the raw products and its products were identified by TLC,and the fingerprints of the raw products and its products were established by HPLC.Results After processing,the morphology of calcium oxalate needle crystals,TLC and HPLC fingerprints were significantly changed.The similar degree of 10 batch samplesbuiding sharing mode of crude drnug and processed product was above 0.9,10 common peaks in chromatograms were separated from 10 batches of Alocasia cucullata samples and 8common peaks in chromalograms were separated from 10 batches of the processed.Conclusion In this study,the differences of microstructure,TLC and fingerprint before and after processing were compared,which provided the method basis for quality control of Alocasia cucullata and Alocasia cucullata cooked with rice.