文章摘要
不同基原白芷化学成分差异性研究
Study on the difference of chemical constituents of Angelica dahurica from different origins
投稿时间:2022-08-17  修订日期:2022-09-13
DOI:
中文关键词: 白芷  杭白芷  总香豆素  指纹图谱
英文关键词: : Angelicae dahuricae  Angelica dahurica var.formosana  total coumarins  characteristic fingerprint
基金项目:
作者单位邮编
王静 辽宁中医药大学药学院 116600
朱春璐 石药集团远大大连制药有限公司 
袁子民* 辽宁中医药大学药学院 116600
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中文摘要:
      目的:对不同基原的白芷(白芷和杭白芷)进行化学成分差异性的质量评价研究。方法:对白芷和杭白芷饮片进行浸出物、总香豆素含量及特征指纹图谱特征峰进行研究,浸出物测定按照2020版《中国药典》四部2201项下法进行测定,总香豆素含量采用紫外-分光光度法,特征指纹图谱采用HPLC法建立。结果:白芷和杭白芷质量差异较大,白芷的浸出物含量和总香豆素的含量明显高于杭白芷,且特征指纹图谱成分差异明显。结论:不同基原的白芷在所含化学成分方面存在一定的差异性,在复方制剂开发中应固定基原,以利于制剂的质量控制。
英文摘要:
      Objective:To evaluate the difference of chemical constituents of Angelica dahurica (Angelica dahurica and Angelica dahurica var.formosana) from different sources. Methods: The contents of extract, total coumarin and fingerprint of Angelica dahurica were studied. The determination of the extract was carried out in accordance with the method of item 2201 in the fourth part of the 2020 edition of the Chinese Pharmacopoeia. The content of total coumarin was determined by UV-spectrophotometry and the Characteristic fingerprint of Angelica dahurica was established by HPLC. Results: There was a great difference in quality between Angelica dahurica and Angelica dahurica var.formosana,the contents of extract and total coumarin in Angelica dahurica were significantly higher than those in Angelica dahurica.Conclusions: There were some differences in the chemical components of Angelica dahurica from different sources. The base materials should be fixed in the development of compound preparation to facilitate the quality control of the preparation.
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