| 莫单丹,张颖婷,殴春丽,龚小妹,周小雷,王硕,唐炳兰.尖尾芋炮制前后质量比较研究[J].,2024,33(14):22-27 |
| 尖尾芋炮制前后质量比较研究 |
| Comparative Study on Quality of Alocasia cucullata before and after Processing |
| 投稿时间：2023-10-18 |
| DOI： |
| 中文关键词: 尖尾芋 炮制品 高效液相色谱 指纹图谱 质量标准 |
| 英文关键词: Alocasia cucullata Processedproduct HPLC Fingerprint Quality Standard |
| 基金项目:广西壮族自治区药品监督管理局药品安全科研项目：瑶药材老虎芋炮制品质量标准研究；广西壮族自治区中医药管理局科研课题（GXZYA20220004）。 |
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| 摘要点击次数: 1996 |
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| 中文摘要: |
| 目的：研究尖尾芋炮制前后（尖尾芋生品和米炒尖尾芋）显微结构、薄层色谱、指纹图谱的变化。方法：观察尖尾芋生品及其炮制品药材粉末的显微鉴别特征，采用TLC对尖尾芋生品及其炮制品进行鉴别，采用HPLC法建立尖尾芋生品及其炮制品指纹图谱。结果：尖尾芋经米炒炮制后草酸钙针晶形态、TLC及HPLC指纹图谱均发生明显改变，指纹图谱相似度均大于0.9，归纳出尖尾芋药材10个共有峰，米炒尖尾芋8个共有峰。结论：比较了尖尾芋药材与其制品之间显微、TLC及指纹图谱的差异，为尖尾芋及米炒尖尾宇质量控制提供方法依据。 |
| 英文摘要: |
| Objective To study the changes of microstructures, thin layer chromatography (TLC) and fingerprint spectra of Aloca-sia cucullata before and after processing. Methods To observe the microscopic identification characteristics of taro and its processedproducts, the raw products and its products were identified by TLC, and the fingerprints of the raw products and its products were es-tablished by HPLC. Results After processing, the morphology of calcium oxalate needle crystals, TLC and HPLC fingerprints were sig-nificantly changed. The similar degree of 10 batch samplesbuiding sharing mode of crude drnug and processed product was above 0.9,10 common peaks in chromatograms were separated from 10 batches of Alocasia cucullata samples and 8common peaks in chromalo-grams were separated from 10 batches of the processed. Conclusion In this study, the differences of microstructure, TLC and finger-print before and after processing were compared, which provided the method basis for quality control of Alocasia cucullata and Alocasiacucullata cooked with rice. |
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