摘要
实验确定了回流提取法为苍耳子药酒生产的最佳工艺,建立苍耳子风湿药酒的质量标准,利用高效液相色谱法检测苍耳子有效成分绿原酸。绿原酸进样量在0.315～1.575μg范围内呈良好的线性关系,回归方程为Y=1857900X+7575.80,r=0.999985(n=5),平均加样回收率为99.22%,RSD值为1.38%(n=6)。结果表明本方法简便、快速、灵敏、准确、重复性好,可以控制苍耳子风湿药酒的质量。
Experimentntal results inchicated that the optimal production method of Fengshi medical wine of Fructus xanthii was circumfluence extraction. An RP-HPLC method was established for determination of chloralgenic acid in Fengshi medical wine of Fructus xanthii. The calibration curve was in good linearity over the range of 0.315 - 1.575 tag with the regression equation Y=1857900X＋7575.80, r=-0.999985（n=5）. The average recovery was 99.22% with RSD=-1.38%（n=6）. The method appeared to be simple, accurate, reproducible and could be used to control the quality of Fengshi medical wine of Fructus xanthii.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第9期481-484,共4页
Food Science
基金
吉林工程技术师范学院大学生创新基金项目
