摘要
建立了利用高效液相色谱法同时测定红曲中具降血脂活性的12种他汀类成分的方法,并进行方法学评价.研究了红曲在高温(80及60℃)、高温高湿(60℃及75%RH)、室温高湿(25℃及92.5%RH)和光照等条件下的化学稳定性,在40℃及75%RH的条件下进行3个月的加速试验.通过测定稳定性试验样品中12种他汀类成分的含量,考察了红曲中这些成分的动态变化情况,并加以综合评价.
A novel multi-components comprehensive evaluation approach in the present research is superior to the conventional single marker-orientation method in being more reasonable and suitable for the demonstration of the chemical stability of Chinese Medicines（CMs）. An application of this proposed method on the chemical stability study of fermented red yeast rice, one of traditional Chinese heahhcare food and medicines, was addressed. The accelerated testing（40℃, 75% RH） for 3 months and the stress testing under five storage conditions involving high temperature（80 ℃, 60 ℃ ）, high humidity（25 ℃ and 92.5%RH） and high humidity with high temperature （60 ℃ and 75 % RH） and light effects were carried out. A complex criteria, given name ＂variability percentage [ V（ % ）] ＂ was initiated to display the combination of multi-components stability in CM. The results show that variability percentage [ V（ % ） ] generated from the sum of monacolin lacton and acid forms was preferred to assess the stability of red yeast rice. This proposed way could be used as technique platform and applied to stability evaluation of other CMs, which could provide detail information on the interand intra- varieties of multi-components in CM.
出处
《高等学校化学学报》
SCIE
EI
CAS
CSCD
北大核心
2006年第1期35-38,共4页
Chemical Journal of Chinese Universities
基金
上海市科学技术发展基金(批准号:03DZ19546)
上海市重点学科项目(批准号:Y0301)资助
关键词
红曲
化学稳定性
他汀类成分
综合变化率
Red yeast rice
Chemical stability
Monacolins
Complex criteria variability
