北京中医药大学学报2011，Vol.34Issue(6)：413-416,4.
基于炒制原理的决明子饮片质量评价研究
Quality evaluation of decocting pieces of Juemingzi (Semen Casiae) based on processing principle
摘要
Abstract
Objective To study the quality evaluation method of decocting pieces of Juemingzi (Semen Casiae) based on the processing principle of the decocting pieces. Methods The study on the quality evaluation standard for the crude pieces and stir-fried pieces of Juemingzi was conducted based on the quality identification by TCL and HPLC fingerprints and quantitative determination according to the significant changes of 5 constituents before and after processing. Results The method of TLC taken buranol-acetic acid-water as opening system was used simply and intuitively in the identification of the crude pieces and stir-fried pieces of Juemingzi. The changes of main chemical compositions of decocting pieces of Juemingzi before and after processing were reflected by 2 fingerprints of detecting wavelength and content changes of 2 naphtha-pyrone glycosides and 3 anthraquinone aglycons. Conclusion After processing, the internal material basis will change essentially in decocting pieces. The quality evaluation standard should be established and perfected gradually, which is identified by traditional experience combining with quality determination of fingerprints, quantitative determination of multi-index constituents and characters of decocting pieces aiming at the scientific evaluation of different processing products of the same Chinese medicinal.关键词
炮制原理/决明子/质量评价Key words
processing principle/ Juemingzi (Semen Casiae)/ quality evaluation分类
医药卫生引用本文复制引用
李丽,张村,肖永庆..基于炒制原理的决明子饮片质量评价研究[J].北京中医药大学学报,2011,34(6):413-416,4.基金项目
国家“十一五”科技支撑计划资助项目(No.2006BAI09B06-01-1),综合性中药新药研究开发技术大平台资助项目(No.2009ZX09301-005-03-2) （No.2006BAI09B06-01-1）
