摘要
目的在《江苏省中药饮片炮制规范》(2002年版)修订之际,改进桂丁香质量标准.方法显微观察桂丁香组织特征;采用HPLC法测定主成分桂皮醛的含量,色谱柱:Capcell C18柱(4.6mm×150mm,5μm),流动相为乙腈-水(33:67),检测波长:290nm,柱温:30℃;流速:1.0ml/mlm,进样:10μl.结果 桂丁香粉末中非腺毛、厚壁细胞、纤维、色素细胞、油细胞、果皮细胞等特征明显;桂丁香中桂皮醛在0.01μg^0.40μg范围内线性关系良好(r=0.9999),平均回收率为99.2%,RSD为0.60%(n=6).结论本方法操作简便,专属性强,重复性好,可作为桂丁香的质量控制方法.
Objective To revise the Processing Standards of Chinese Traditional Medicine Pieces in Jiangsu(2002 Edition),Improving the quality standard of CINNAMOMI CASSIAE FRUCTUS IMMATURI.Methods Microscopic observation of the tissue characteristics of CINNAMOMI CASSIAE FRUCTUS;The content of Main component Cinnamal dehyde was determined by HPLC,The chromatographic separation was carried out on an Capcell C 18(4.6mm × 150mm,5μm)column,The mobile phase consisted of acetonitrile-water(33:67)with gradient elution at flow rate of 1.0ml•mL^-1,and the injection volume was 10μl.The detection wavelength was 290nm.Results The characteristics of non-glandular hairs,thick-walled cells,fibers,pigment cells,oil cells and peel cells of CINNAMOMI CASSIAE FRUCTUS were obvious;The linear range was 0.01μg〜0.40μg(r=0.9999).The average recovery was 99.2%with the RSD of 0.60%(n=6).Conelusion The method is simple with high specificity and good repeatability,which can be used as quality control method for CINNAMOMI CASSIAE FRUCTUS IMMATURI.
作者
支荣荣
ZHI Rongrong(Yancheng Food and Drug Supervision and Testing Center,yancheng 224055)
出处
《首都食品与医药》
2019年第24期190-191,共2页
Capital Food Medicine
关键词
桂丁香
显微鉴定
高效液相色谱
桂皮醛
CINNAMOMI CASSIAE FRUCTUS IMMATURI
Microscopic
HPLC
Cinnamal dehyde
