摘要
目的 修订并提高盐蒺藜的质量标准。方法 以10批盐蒺藜为研究对象,对其外观性状、粉末显微特征进行观察,采用薄层色谱法对其中蒺藜皂苷K进行定性鉴别,参照2020年版《中国药典》通则相关方法测定其水分、总灰分、酸不溶性灰分和水溶性浸出物,采用HPLC-ELSD法测定其中蒺藜皂苷K的含量并建立盐蒺藜特征图谱。结果 明确了盐蒺藜外观性状、粉末显微特征的描述,10批盐蒺藜薄层色谱中均可定性出蒺藜皂苷K,取消了酸不溶性灰分的检查,修订了水分、总灰分的限度,新增了水溶性浸出物、蒺藜皂苷K含量限度和盐蒺藜特征图谱,方法学考察结果显示所建立的HPLC-ELSD检测方法符合含量测定要求。结论 建立的方法简便可行、专属性强、重复性好,可用于盐蒺藜的质量控制。
Objective To revise and improve the quality standard of Tribuli Fructus stir-baked with salt water. Methods 10 batches of Tribuli Fructus stir-baked with salt water were selected as research object, which the appearance characters and microscopic identification of powder were observed. The Terrestrosin K was identified by the thin-layer chromatography(TLC). The moisture, total ash, acid-insoluble ash and water-soluble extracts were detected according to the method stated in 2020 edition of Chinese Pharmacopoeia. The content of Terrestrosin K was determined and the characteristic spectrum was established by HPLC-ELSD.Results The appearance characters and microscopic identification of powder were clarified. The Terrestrosin K could be identified by TLC in 10 batches of Tribuli Fructus stir-baked with salt water. The inspection of acid-insoluble ash was canceled, the limits of moisture and total ash were revised, and the limits of water-soluble extract, the content of Terrestrosin K and the characteristic spectrum were added. The results of HPLC-ELSD methodological investigation of showed that the method meet the requirements of content determination. Conclusion The established method is simple, feasible, specific and reproducible, which can be used for the quality control of Tribuli Fructus stir-baked with salt water.
作者
吕西雨
李静娜
韩冰
王帅
刘坤琳
张超
LÜXi-yu;LI Jing-na;HAN Bing;WANG Shuai;LIU Kun-in;ZHANG Chao(Shandong University of Traditional Chinese Medicine,Ji'nan 2503555China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2024年第3期616-620,共5页
Lishizhen Medicine and Materia Medica Research
基金
国家自然科学基金(82274102)
山东省2023年中医药高层次人才培育项目(鲁卫函[2023]143号)
山东省中药材及饮片标准研究项目(2020-278)。
关键词
盐蒺藜
质量标准
蒺藜皂苷K
含量测定
特征图谱
Tribuli Fructus stir-baked with salt water
Quality standard
Terrestrosin K
Content determination
Char-acteristic spectrum
