中国中药杂志

2009, v.34(05) 564-566

[打印本页] [关闭]
本期目录(Current Issue) | 过刊浏览(Past Issue) | 高级检索(Advanced Search)

干姜炮制品的质量研究
Quality analysis of processing products of dried ginger

王维皓;王智民;高慧敏;洪玉梅;
WANG Weihao,WANG Zhimin*,GAO Huimin,HONG Yumei(Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China)

摘要(Abstract):

目的:对干姜炮制品进行质量研究。方法:通过对市售炮姜、姜炭产品的分析,了解产品的质量;参照饮片炮制规范,对4个主产地干姜各制备10个批次的炮姜、姜炭样品;通过对其灰分、酸不溶性灰分、水溶性浸出物、6-姜辣素含量测定,研究其工艺和质量的关系。结果:10批中试炮姜的总灰分6.3%~7.0%、酸不溶性灰分0.3%~0.7%、水溶性浸出物22.11%~41.61%、6-姜辣素在1.05~5.34 mg.g-1;10批市售品的6-姜辣素在1.01~4.81 mg.g-1。10批中试姜炭的总灰分5.0%~6.0%、酸不溶性灰分0.4%~0.6%、水溶性浸出物20.94%~44.92%;6-姜辣素含量在0.43~3.81 mg.g-1;10批市售品的6-姜辣素含量在0.44~3.07 mg.g-1。同批次间炮姜、姜炭间各项质量指标差异不明显;6-姜辣素的含量与产地的关系更为密切。结论:通过对炮姜和姜炭质量情况的分析,为姜饮片的生产和质量控制提供依据。
Objective:To establish the quality standards of roasted ginger and charry ginger prepared from dried ginger.Method:The basic quality information of roasted ginger and charry ginger investigated by analysis of marketed samples.Ten batches of two roasted ginger and charry ginger were prepared in medium-scale from four main growth places by the processed criterion.The quality information includes contents of ash,acid-insoluble ash,water-soluble extract and 6-gingerol.The content of 6-gingerol were determined by HPLC method.Result:The contents of total ash,acid-insoluble ash and water-soluble extract in processed ginger from medium-scale production were 6.3%-7.0 %,0.3%-0.7 % and 22.11%-41.61 %,and that in charry ginger were 5.0%-6.0 %,0.4-0.6 % and 20.94%-44.92 %,respectively.The contents of 6-gingerol in roasted ginger from medium-scale production and market samples were 1.05-5.34 mg·g-1 and 1.01-4.81 mg·g-1,and those indexes in charry ginger were 0.43-3.81 mg·g-1 and 0.44-3.07 mg·g-1,respectively.Total ash,acid-insoluble ash and water-soluble extract of the two ginger processed products had no obvious difference in batch-to-batch,but the contents of 6-gingerol were closely related to their growth places.Conclusion:The above data provide evidences for production and quality control of ginger processed products.

关键词(KeyWords): 质量研究;干姜;炮姜;姜炭
quality analysis;dried ginger;roasted ginger;charry ginger

Abstract:

Keywords:

基金项目(Foundation): 国家“十五”科技攻关项目(2001BA701A11-03)

作者(Author): 王维皓;王智民;高慧敏;洪玉梅;
WANG Weihao,WANG Zhimin*,GAO Huimin,HONG Yumei(Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences,Beijing 100700,China)

Email:

DOI:

扩展功能
本文信息
服务与反馈
本文关键词相关文章
本文作者相关文章
中国知网
分享