鲜切甘肃丹参饮片工艺的初步研究

Study on Quality Standards for Shenhua Capsules

摘要:

目的: 探讨鲜切饮片工艺的可行性,完善饮片操作规程。 方法: 以脂溶性和水溶性两类成分含量为指标,考察了直接鲜切饮片、水洗鲜切饮片和水蒸鲜切饮片对质量的影响。 结果: 最佳工艺是晾晒至6~7成干货时,抢水洗后,切薄片,阴干或低温烘干。 结论: 加工方式对饮片质量影响较大,采用鲜切饮片,可最大化保证其质量;鲜切饮片是产地适宜的加工方法,具有良好的推广前景。

Abstract:

Objective: To establish the quality standard for Shenhua capsules. Methods: The TLC method was used to identify Szechwan Lovage Rhizome and Danshen Root and the HPLC method was used to determine tanshinone Ⅱ_A in the preparation. Results: TLC spots clear and specific.A good linear relationship between peak areas and concentrations of tanshinoneⅡ_A was found at the range of 0.03~0.64 μg with a correlation coefficient of r=0.999 8. The average recovery of tanshinoneⅡ_A was 99.57% and RSD was 0.99%(n=6). Conclusions: The method is reliable,accurate and specific.It can be used for the quality control of Shenhua Capsules.