摘要
目的建立炮制用醋中总酸、乳酸的含量测定方法。方法收集了12种市售醋样,采用酸碱滴定法测定醋中总酸含量,采用高效液相色谱法测定醋中乳酸含量。结果总酸含量范围为41.55～71.30mg/mL,乳酸含量范围为6.92～37.60mg/mL,总酸含量以"东湖老陈醋(5年酿)"中最高,乳酸含量以"东湖山西老陈醋(1年酿)"中最高。结论本方法操作简单,重复性好,结果准确,可为制定中药炮制辅料醋的质量标准和优选炮制用醋的品种提供参考依据。
Objective To establish a method for the determination of total acid and lactic acid in processing drugs adjuvant vinegar. Methods Twelve kind of commercial vinegar were collected. Acid-base titrimetry and HPLC were applied for the determination of total acid and lactic acid respectively. Results The total acid content were ranged from 41.55 mg/mL to 71.30 mg/mL. The lactic acid content were ranged from 6.92 mg/mL to 37.60 mg/mL. The mature vinegar made in Shanxi Donghu （fermented for five years） has the highest content of total acid, the mature vinegar made in Shanxi Donghu （fermented for one year） has the highest content of lactic acid. Conclusion The method is simple, reproducible and accurate. It can be used for quality control and optimization of processing drugs adjuvant vinegar.
出处
《中国中医药信息杂志》
CAS
CSCD
2010年第9期52-54,共3页
Chinese Journal of Information on Traditional Chinese Medicine
基金
国家中医药管理局公益性行业专项基金(200807039)
关键词
醋
总酸
乳酸
含量测定
品质评价
vinegar
total acid
lactic acid
content determination
quality assessment
