不同产地南五味子炮制品质量标准初步研究

Preliminary Study on Quality Standards of Processed Kadsura longipedunculata from Different Origins

目的:对贵州制法南五味子炮制品质量标准进行初步研究,提高其质量控制水平。方法:采用性状、TLC对南五味子炮制品进行定性鉴别,采用HPLC法对五味子酯甲含量进行测定;采用《中华人民共和国药典》法对水分、总灰分进行测定。结果:南五味子炮制品薄层色谱斑点清晰,分离度好。蜜炙南五味子中水分含量为7. 1667%~11. 6667%,总灰分为3. 09%~4. 05%,五味子酯甲含量为0. 2715%~1. 0793%;酒蒸南五味子中水分含量为8. 6667%~11. 8333%,总灰分为3. 64%~5. 62%,五味子酯甲含量为0. 3843%~1. 8444%。结论:对贵州制法南五味子炮制品的质量标准进行初步研究,为提升和修订《贵州省中药饮片炮制规范》奠定基础。

Objective:To preliminarily study the quality standards of Guizhou-made processed Kadsura longipedunculata and improve its quality control level.Methods:Qualitative identification of processed Kadsura longipedunculata were identified by characters and TLC.High performance liquid chromatography(HPLC)was used for the content determination of schisandrin A.At the same time,the moisture and total ash were detected according to the pharmacopeia methods.Results:The TLC showed the spots developed clearly and the separation was good.The moisture content in honey processed Kadsura longipedunculata was 7.1667%~11.6667%.The total ash was 3.09%~4.05%.The content of schisandrin A was 0.2715%~1.0793%.The moisture content in the yellow wine steaming processed Kadsura longipedunculata was 8.6667%~11.8333%.The total ash was 3.64%~5.62%.The content of schisandrin A was 0.3843%~1.8444%.Conclusion:The quality standards of Guizhou-made processed Kadsura longipedunculata lays the foundation for upgrading and revising the Guizhou Province Herbal Medicine Preparation Standards.