岭南特色炮制对薏苡仁质量影响的研究.docVIP

岭南特色炮制对薏苡仁质量影响的研究

【摘要】目的：探究岭南特色炮制对薏苡仁质量的影响。方法：参照《中国药典》2020年版(一部)要求对薏苡仁生品、普通炒制品、先蒸后炒品（岭南特色炮制品）的性状特征、水分、浸出物等指标进行分析，并做薄层色谱定性鉴别，采用HPLC法测定薏苡仁中甘油三油酸酯的含量。结果：三种样品的薄层鉴别色谱中与对照品相对应的位置都显出一致的斑点，表明三者都具有薏苡仁的定性鉴别特征。三种样品的水分检查均符合药典标准，其中先蒸后炒品水分含量最低。浸出物检查符合药典规定的标准，炮制后浸出物含量均有所提高。甘油三油酸酯含量测定上，普通炒制品与先蒸后炒品较生品均略有升高。结论：薏苡仁经岭南特色炮制法制备后，在潮湿环境中更易储存，且有效成分含量增加。

【关键词】薏苡仁；甘油三油酸酯；高效液相色谱法

StudyontheEffectofLingnanCharacteristicProcessingontheQualityofCoixSeed

[Abstract]Objective:ToexploretheeffectofLingnancharacteristicprocessingonthequalityofcoixseed.Methods:AccordingtotherequirementsofChinesePharmacopoeia2020edition(partI),thecharacteristics,watercontentandextractofcrudecoixseed,ordinarystir-friedproductsandstir-friedproductsaftersteaming(Lingnancharacteristicprocessedproducts)wereanalyzed,andthinlayerchromatographywasusedforqualitativeidentification.ThecontentofglyceroltrioleateincoixseedwasdeterminedbyHPLC.Results:ThepositionscorrespondingtothereferencesubstancesintheTLCofthethreesamplesshowedconsistentspots,indicatingthatthethreehadthequalitativeidentificationcharacteristicsofcoixseed.Themoistureinspectionofthethreesamplesallmetthepharmacopoeiastandards,andthemoisturecontentofthefirststeamedandthenfriedproductwasthelowest.Theextractexaminationmetthestandardsspecifiedinthepharmacopoeia,andtheextractcontentwasincreasedafterprocessing.Inthedeterminationofglyceroltrioleatecontent,theordinaryfriedproductsandthefriedproductsaftersteamingwereslightlyhigherthantherawproducts.Conclusion:AfterthepreparationofcoixseedbyLingnancharacteristicprocessingmethod,itiseasiertostoreinahumidenvironmentandthecontentofactiveingredientsincreases.

[Keywords]jobstearsseedtrioleinHighPerformanceLiquidChromatography

目录TOC\o1-4\h\u

76271前言 1

134062材料与仪器 3

246192.1实验溶剂及样品 3

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