成都中医药大学学报2012，Vol.35Issue(4)：61-63,3.
盐制饮片辅料含量测定方法对比研究
Comparative Study on Assay Methods of Accessories for Chinese Herb Pieces' Salt Processing
摘要
Abstract
Objective: To provide theoretical basis for choosing assay method of accessories for Chinese herb pieces' salt processing by comparing two different assay methods for Cl-1 . Methods: The salted Fructus Alpiniae Oxyphyllae were chosen as the samples ; Chloride ion electrode method and potentiometric titration were used to measure the content of Cl-1 ; the standard curve fitting constants r, precision, reproducibility, and recovery rate (RSD) were the evaluation index. Results: The results of Chloride ion electrode method and potentiometric titration were: curve fitting constants r were 0. 9994 and 0. 9996 respectively; precision RSD were 0. 34 % and 1. 94 % respectively; reproducibility RSD were 3. 29 % and 1. 52 % respectively; average recovery rate were 98. 03 % (RSD = 2. 55 % ) and 97. 44 % (RSD = 0. 97 % ) respectively. Conclusion; Both of the assay methods could measure the content of Cl-1 in salted Fructus Alpiniae Oxyphyllae accurately with good methodology, and Chloride ion electrode method was more convenient with more simple manipulation.关键词
氯离子电极法/电位滴定法/盐益智仁/辅料Key words
Chloride ion electrode method/ potentiometric titration/salted fructus alpiniae oxyphyllae/ accessories分类
医药卫生引用本文复制引用
李文兵,胡昌江,黄勤挽,余凌英..盐制饮片辅料含量测定方法对比研究[J].成都中医药大学学报,2012,35(4):61-63,3.基金项目
国家自然科学基金面上项目(批准号:30973941) （批准号:30973941）
