蒲公英提取物的制备及质量检查
|
摘要
目的:建立一种蒲公英提取物的制备方法并对其进行质量检查。方法:运用闪式提取法制备蒲公英提取物和采用高效液相色谱法测定咖啡酸含量作为质量检查的定量指标。结果:运用闪式提取法制得蒲公英提取物,通过高效液相色谱法测定其咖啡酸含量为4. 599mg/g。结论:闪式提取法制备蒲公英提取物,操作简单快速,高效节能,质量检查符合要求,可作为制备蒲公英提取物的方法。
Objective: Establish a method for the preparation and quality control of dandelion extract. Method: Both of the dandelion extractive which prepared by flash extraction method and the content of coffeic acid which determined by high performance liquid chromatography method are regard as the quantitative index of quality inspection. Results: The dandelion extractive was obtained by flash extraction method and the content of coffeic acid was measured 4. 599 mg/g by high performance liquid chromatography method. Conclusion: The operation of preparaing dandelion extractive by flash extraction method is simple,fast,efficient and energy-saving,and the quality inspection of the operation meets the requirements in the end. So it can be used to prepare dandelion extractive.
Objective: Establish a method for the preparation and quality control of dandelion extract. Method: Both of the dandelion extractive which prepared by flash extraction method and the content of coffeic acid which determined by high performance liquid chromatography method are regard as the quantitative index of quality inspection. Results: The dandelion extractive was obtained by flash extraction method and the content of coffeic acid was measured 4. 599 mg/g by high performance liquid chromatography method. Conclusion: The operation of preparaing dandelion extractive by flash extraction method is simple,fast,efficient and energy-saving,and the quality inspection of the operation meets the requirements in the end. So it can be used to prepare dandelion extractive.
引文
[1]南京中医药大学编著.中药大辞典[M].上海:上海科学技术出版社,2006.
[2]许先猛,董文宾,卢军,等.蒲公英的化学成分和功能特性的研究进展[J].食品安全质量检测学报,2018(7):1623-1627.
[3]丁惠,张馨方,纪文华,等.蒲公英药用研究进展[J].辽宁中医药大学学报,2018(9):158-161.
[4]刘爱朋,郭利霄,薛紫鲸,等.基于指纹图谱和多组分含量测定的蒲公英药材质量控制研究[J].中国中药杂志,2018(18):117-123.
[5]王琦,蒋英蓝,刘婷,等.咖啡酸临床疗效研究进展[J].世界最新医学信息文摘,2016(42):83-84.
[6]孙皓熠,郝宝燕,张浩超,等.咖啡酸研究概况[J].食品与药品,2017(2):79-82.
[2]许先猛,董文宾,卢军,等.蒲公英的化学成分和功能特性的研究进展[J].食品安全质量检测学报,2018(7):1623-1627.
[3]丁惠,张馨方,纪文华,等.蒲公英药用研究进展[J].辽宁中医药大学学报,2018(9):158-161.
[4]刘爱朋,郭利霄,薛紫鲸,等.基于指纹图谱和多组分含量测定的蒲公英药材质量控制研究[J].中国中药杂志,2018(18):117-123.
[5]王琦,蒋英蓝,刘婷,等.咖啡酸临床疗效研究进展[J].世界最新医学信息文摘,2016(42):83-84.
[6]孙皓熠,郝宝燕,张浩超,等.咖啡酸研究概况[J].食品与药品,2017(2):79-82.