当归饮片质量控制标准与相关探讨

Quality Analysis on Angelica Sinensis Decoction Pieces in Different Batches

目的:对不同批次不同外观性状的当归饮片4批样品进行质量分析,探讨建立当归饮片的炮制加工标准及质量标准。方法:采用显微鉴别、薄层色谱法、挥发油测定法、高效液相色谱法对各样品进行检测。结果:在4批当归饮片样品中,样品3#的浸出物、挥发油、阿魏酸的含量均高于1#,2#,4#样品的含量;柔润,富油性,气味香浓的3#样品质量更好;表面油润不明显,香气较淡,切面有裂隙,触感较为干枯,脆硬的1#,2#,4#样品质量较差。结论:外观性状不同的当归样品质量存在差异;对当归药材建立质量标准的同时,建立其炮制加工标准及质量标准同样重要。

Objective: To conduct quality analysis on 4 different batches of samples of Angelica sinensis decoction pieces with different appearance characters, and explore the establishment of preparing and processing standards and quality standard. Methods: Detected each sample via microscopic identification, thin layer chromatography, determination of volatile oil and high performance liquid chromatography. Results: Among the 4 batches of samples of Angelica sinensis decoction pieces,the contents of extract,volatile oil and ferulic acid in the samples 3# were all higher than those in the samples1#,2# and 4#. In terms of smoothness, oil enrichment and thick aroma, the quality of the samples 3# was better;in terms of inapparent external oil smoothness, light aroma, cracks in the section and relatively dry texture, the quality of the samples1#,2# and 4# was comparatively worse. Conclusion: There exists difference in the quality of samples of Angelica sinensis decoction pieces with different appearance characters. When the quality standard of Angelica sinensis is established, it is also significant to establish the preparing and processing standards.