摘要
中药饮片等级是表征饮片质量最明了、最直接的方式,是实现饮片优质优价的依据,是保障行业健康发展的基础。因此,中药饮片等级评价研究备受重视并在行业中迅速兴起。而近年来,中药质量常数评价方法以其具有综合、可量化的特点,在饮片等级研究中渐渐获得了认可和应用。该文基于中药质量常数评价方法建立炙甘草饮片等级标准。从饮片企业收集20批炙甘草饮片,将合格的14批样品分别测定外观性状指标和内在质量指标,计算其中药质量常数,并划分等级。结果表明炙甘草饮片相对质量常数范围0. 70～14. 08,百分质量常数范围4. 95～100. 00。若把炙甘草饮片划分成3等级,则一等炙甘草饮片相对质量常数≥11. 27,或百分质量常数≥80. 03;二等炙甘草饮片相对质量常数<11. 27且≥7. 04,或百分质量常数<80. 03且≥49. 99;三等炙甘草饮片相对质量常数<7. 04,或百分质量常数<49. 99。该研究表明中药质量常数方法能客观地划分炙甘草饮片等级,同时为复杂炮制工艺饮片的等级研究提供了参考。此外,对中药质量常数具有评价饮片质量差异的内涵进行了探讨,便于扩大应用。
Grade of Chinese medicine slices is the most clear and most direct way to characterize the quality of Chinese medicine slices,also the basis of realizing " good quality and good prices",and it can guarantee the industry health development. Therefore,grade evaluation of Chinese medicine slices( GECMS) is highly valued and has grown rapidly in the industry. In recent years,due to the comprehensive and measureable features,the Chinese medicine quality constant evaluation method has been gradually recognized and applied.The paper is to establish a method of grades evaluation of Glycyrrizae Radix et Rhizoma Praeparata Cum Melle( GRRPCM) based on the Chinese medicine quality constant. 20 batches of samples were collected from Chinese herbal slices enterprises and 14 batches of qualified samples were selected to determine their external morphological indexes and inner quality indexes,then their Chinese medicine quality constants were calculated and the grades were determined. The results revealed that the relative quality constant of these samples ranged from 0. 70 to 14. 08,with a percentage quality constant from 4. 95 to 100. 00. If these samples were divided into three grades: the relative quality constant shall be ≥11. 27 or percentage quality constant ≥80. 03 for the first grade; the relative quality constant shall be <11. 27 but ≥7. 04,or percentage quality constant <80. 03 and ≥49. 99 for the second grade; while for the third grade,the relative quality constant shall be <7. 04 or the percentage quality constant <49. 99. This research indicates that Chinese quality constant can be used to objectively grade the herbal slices,providing reference for grades standard development of complex processing slices. In addition,the connotation of GECMS that has evaluate the mass discrepancy is discussed for expanding application.
引文
[1]张玉龙,王梦月,杨静玉,等.炙甘草化学成分及药理作用研究进展[J].上海中医药大学学报,2015,29(3):99.
[2]唐琪琳,年莉.《普济方》妊娠心痛方剂配伍规律探析[J].辽宁中医杂志,2018,45(9):1848.
[3]宋婷,张成博,陈维达.《圣济总录·诸风门》神志病证病机及用药特点分析[J].中国实验方剂学杂志,2018,24(13):202.
[4]王丹妮,蒋自强,许前磊,等.基于复杂网络分析回顾性研究艾滋病中医方药规律[J].中国实验方剂学杂志,2017,23(3):187.
[5]邹锦,杨学芩,张小勇,等.基于关联规则和熵聚类的中医经方治疗抑郁症用药规律[J].中国实验方剂学杂志,2017,23(10):211.
[6]尹春园,刘建勋.基于国家专利的中药复方治疗心率失常症候配伍规律研究[J].中国中医药信息杂志,2018,25(10):106.
[7]罗伟康,胡渊龙,宿琦琦.基于关联分析对《伤寒杂病论》中炙甘草配伍规律的研究[J].山东中医杂志,2018,37(2):104.
[8]卫生部,国家中医药管理局.七十六种药材商品规格标准[S]. 1984.
[9]邓哲,焦梦姣,章军,等.相对质量常数用于甘草饮片等级评价研究[J].中国中药杂志,2017,42(13):2492.
[10]张萍,李明华,石岩,等.2013—2016年我国中药材及饮片质量状况及相关问题探讨[J].中国药事,2018,32(4):438.
[11]邓哲,章军,焦梦姣,等.以质量常数为核心的黄芩饮片等级评价研究[J].中国中药杂志,2017,42(9):1673.
[12]邓哲,焦梦姣,章军,等.基于质量常数评价方法划分黄柏饮片等级研究[J].中国中药杂志,2017,42(17):3356.
[13]夏成凯,胡云飞,陈思宇,等.基于中药质量常数的牡丹皮饮片等级划分[J].中成药,2018,40(3):647.
[14]曹雪,蔡广知,赵凌,等.基于复合质量常数的北柴胡饮片等级评价[J].中国实验方剂学杂志,2018,24(18):36.
[15]中国药典.一部[S]. 2015:86.
[16]张敏,王梦月,刘雅茜,等.炮制对甘草中主要苷类成分质量分数及其煎出量的影响[J].中草药,2011,42(7):1305.
[17]叶花,王嘉琛,刘培,等.甘草在不同配伍中及炮制前后甘草酸的含量变化研究[J].广州化工,2018,46(9):61.
[18]吴世强,种月荣,石勇强.甘草的多法炮制及历史考证[J].时珍国医国药,2005,16(1):36.
[19]王奇.《伤寒论》中炙甘草炮制方法探析[J].河北中医,2013,35(11):1654.
