摘要
针对目前石榴皮炭饮片炮制程度的判断仍然是靠外观性状,缺乏内在质量控制指标的现状,该文通过研究建立了HPLC同时测定石榴皮和石榴皮炭饮片中没食子酸和鞣花酸的含量,并采用该方法对石榴皮和不同炮制程度石榴皮炭中二者的含量情况进行了测定,研究发现,没食子酸和鞣花酸的含量在石榴皮炒炭过程中呈现先升高后降低的变化规律,在炮制程度适中时含量最高。该结果提示,没食子酸和鞣花酸含量可以作为内在质量指标控制石榴皮的炒炭程度。
The method for determining the content of gallic acid and ellagic acid in Granati Pericarpium was established by HPLC. Using the method,the content of raw and charred Granati Pericarpium was determined. By comparison,it was found that the content of gallic acid and ellagic acid increased first and then reduced during processing. When processed on an appropriate degree,the content reached the maximum. The result indicated that gallic acid and ellagic acid can be used as indicators to control the processing degree of charred Granati Pericarpium.
出处
《中国中药杂志》
CAS
CSCD
北大核心
2014年第22期4349-4351,共3页
China Journal of Chinese Materia Medica
基金
20种中药饮片炮制技术规范研究(201207004-9)
山东省中医药科技发展计划项目(2009-137)
关键词
石榴皮
炒炭
没食子酸
鞣花酸
Granati Pericarpium
processing
gallic acid
ellagic acid
