摘要
建立了十味消食散的定性定量控制方法.对肉桂、胡椒和荜茇进行薄层色谱（TLC）鉴别,采用高效液相色谱法测定肉桂酸和没食子酸.TLC法可鉴别肉桂中桂皮醛、胡椒和荜茇中的特征斑点.肉桂酸和没食子酸在1.01～50.52和2.03～101.64 μg/ml浓度范围内线性关系良好,回收率为101.2％和102.4％,RSD为2.18％和1.25％.
The qualitative and quantitative quality controls of Shiwei Xiaoshi San were established.A TLC method was established for the qualitative detection of Cortex Cinnamomi Cassiae,Piper nigrum L.and Fructus Piperis Longi..An HPLC method was conducted for the determination of cinnamic acid and gallic acid.The characteristic spots of cinnamic aldehyde in Cortex Cinnamomi Cassiae and piperine in Piper nigrum L.and Fructus Piperis Longi.could be distinguished by TLC.The calibration curves of cinnamic acid and gallic acid were linear in the ranges of 1.01-50.52 and 2.03-101.64 μg/ml.The average recoveries were 101.2％ and 102.4％,with RSDs of 2.18％ and 1.25％.
出处
《中国医药工业杂志》
CAS
CSCD
北大核心
2014年第6期573-576,共4页
Chinese Journal of Pharmaceuticals
基金
国家药品标准提高项目(民族药418)
关键词
十味消食散
肉桂
胡椒
荜茇
肉桂酸
没食子酸
薄层色谱
高效液相色谱
Shiwei Xiaoshi San
Cortex Cinnamomi Cassiae
Piper nigrum L.
Fructus Piperis Longi.
cinnamic acid
gallic acid
TLC
HPLC
