肉桂精準(zhǔn)煮散飲片與原飲片的煎煮質(zhì)量(1)
摘要 目的:研究化學(xué)指紋圖譜及DNA條形碼分子鑒定技術(shù)在肉桂精準(zhǔn)煮散飲片質(zhì)量體系的應(yīng)用。方法:應(yīng)用psbA-trnH序列作為DNA條形碼對肉桂進行鑒定;采用標(biāo)準(zhǔn)湯劑煎煮法,比較原飲片及不同規(guī)格煮散飲片的出膏率。建立肉桂HPLC指紋圖譜,測定指標(biāo)成分肉桂酸、肉桂醛的含量,同時標(biāo)定指紋圖譜共有峰,比較各樣品共有峰相對峰面積及相似度評價。結(jié)果:psbA-trnH序列對肉桂藥材可實現(xiàn)準(zhǔn)確鑒定;精準(zhǔn)煮散飲片平均出膏率及煎煮液中指標(biāo)成分肉桂酸、肉桂醛含量略高于原飲片,且含量差異性明顯減小,RSD從原飲片的5.19%、26.80%降低為0.36%、0.42%。10個共有峰相對峰面積均有所升高,均一性明顯提高。結(jié)論:肉桂精準(zhǔn)煮散飲片可提高原飲片的煎煮效率及均一性。關(guān)鍵詞 肉桂;精準(zhǔn)煮散飲片;DNA條形碼;質(zhì)量體系
Abstract Objective:To study the application of precise powder decoction pieces (PPDP) of Cinnamonum cassia Presl (CCP) with chemical fingerprint chromatography and DNA molecular identification technology were used on quality system. Methods: PsbA-trnH sequence was used as DNA barcode to indentify CCP. Different specifications of PPDP were prepared ......
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