补骨脂生品及其盐制品饮片质量标准研究

Study on Quality Standards of Psoraleae Fructus and Its Salt Products

目的:通过对15批次不同产地的生品补骨脂及盐补骨脂进行研究,建立其质量标准。方法:采用薄层色谱法鉴别,对水分、灰分、醇浸出物含量等指标进行测定,采用HPLC测定补骨脂素及异补骨脂素含量,并进行结果分析。结果:15批补骨脂及盐补骨脂薄层色谱鉴别显示供试品及对照品斑点清晰、一致。生品补骨脂与盐补骨脂水分分别不过7%、6%。总灰分均不过8%,酸不溶性灰分均不得过2%,醇溶性浸出物分别不少于20%、40%,补骨脂素和异补骨脂素总含量不少于0.7%。结论:建立补骨脂及盐补骨脂饮片质量评价标准,并对其炮制过程中水分、灰分、浸出物等指标含量变化变化进一步分析,补骨脂素与异补骨脂素之间转化机制亟待进一步研究。

Objective: To establish the quality standard of psoraleae fructus and salt psoraleae fructus by studying 15 batches of fructus psoraleae and salt psoraleae fructus from different origins. Methods: Thin-layer chromatography was used to identify the content of water, ash, alcohol extract and other indicators were determined. HPLC was used to determine the content of psoralen and isopsoralen, and the results were analyzed. Results: TLC identification of 15 batches of psoralfor and salted psoralfor showed clear and consistent spots. The water content of fructus psoraleae and salt psoraleae fructus was only 7% and 6%, respectively. The total ash content was not less than 8%, the acid-insoluble ash content was not more than 2%, the alcohol-soluble extract was not less than 20% and 40%, respectively, and the total content of psoralens and isopsoralens was not less than 0.7%. Conclusion: To establish the quality evaluation standard of psoraleae fructus and salt psoraleae fructus decoction pieces, and further analyze the changes of water, ash, extract and other indicators in the processing process. The conversion mechanism between psoraleae fructus and isopsoraleae fructus needs to be further studied.