成都中医药大学学报2011，Vol.34Issue(4)：81-83,90,4.
基于色彩色差计的川楝子炮制前后含量和颜色变化
Comparison of Contents and Color Changes in Fructus Toosendan before and after being Processed
摘要
Abstract
Objective: In this study, authors created a process to measure the contents of Toosendanin, an effective component in Fructus Toosendan, using HPLX1 Use of on-line non-contact infrared temperature drug machine to stir-frying Fructus Toosendan , compare the toosendanin in Fructus Toosendan content and color changes before and after stir-frying. Methods: It was carried out on a Wondasil C18 column with a mobilephase methanol-water (1 : 1) , and a detection wavelength of 210nm for Toosendan. Results; The averaged recovery of Toosendanin reached 100. 6% , RSD = 1.57% (n=6); average contents decreased 37. 69% (RSD = 2. 19% ) of 10 batches Fructus Toosendan after stir-frying, Fructus Toosendan total color value of processed products 41. 97 (RSD = 0. 28% ) . Conclusion: Precision and reprod uction of the method is preferable. The method is simple, convenient, reliability and can be as a kind of method to determine the contents for Fructus Toosendan; Use of on-line non-contact infrared temperature drug machine to stir-frying 10 batches Fructus Toosendan, it has a higher stability of contents and color changes in Fructus Toosendan before and after being Processed.关键词
川楝子/川楝素/在线式非接触红外控温炒药机/色彩色差计/HPLCKey words
Fructus Toosendan/ Toosendanin/ on-line non-contact infrared temperature frying drug machine/ color difference meter/ HPLC分类
医药卫生引用本文复制引用
艾莉,陈君程,张继良,刘文刚,吴纯洁,孙灵根..基于色彩色差计的川楝子炮制前后含量和颜色变化[J].成都中医药大学学报,2011,34(4):81-83,90,4.基金项目
四川省科技支撑计划项目(编号:2008SZ0142) （编号:2008SZ0142）
