中药饮片质量评价方法研究
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摘要
中药是中华民族的重要宝库,在中医防病治病、养生保健等各方面担任着重要角色。中药包括中药材、中药饮片和中成药等,其中中药饮片和中成药是临床最广泛使用的两种形式,其质量直接关系着临床治疗和患者用药安全,因此,保证中药饮片的质量从而保证临床安全用药已成为广大药学工作者研究的重要课题之一。随着中医药事业的现代化、国际化发展,中药饮片的质量评价方法越来越重要,本文对近十年相关中药饮片的质量评价方法进行研究,以期为中药饮片的质量评价提供新思路、新想法。
Traditional Chinese medicine is an important treasure of the Chinese nation, which plays an important role in the prevention and treatment of diseases, health care and other aspects of Chinese medicine. Traditional Chinese medicines include Chinese crude drugs, Chinese herbal pieces and Chinese patent medicines. Especially, Chinese herbal pieces and Chinese patent medicines are the two most widely used forms in clinic practice. Their quality is directly related to clinical treatment and patient medication safety. Therefore, ensuring the quality of Chinese herbal pieces to ensure clinical safe medication has become one of the important topics for pharmacists. With the development of modernization and internationalization of traditional Chinese medicine, the quality evaluation of Chinese herbal pieces become more important. This paper reviews the quality evaluation methods of Chinese herbal pieces in recent 10 years, to provide new ideas for the quality evaluation of Chinese herbal pieces.
Traditional Chinese medicine is an important treasure of the Chinese nation, which plays an important role in the prevention and treatment of diseases, health care and other aspects of Chinese medicine. Traditional Chinese medicines include Chinese crude drugs, Chinese herbal pieces and Chinese patent medicines. Especially, Chinese herbal pieces and Chinese patent medicines are the two most widely used forms in clinic practice. Their quality is directly related to clinical treatment and patient medication safety. Therefore, ensuring the quality of Chinese herbal pieces to ensure clinical safe medication has become one of the important topics for pharmacists. With the development of modernization and internationalization of traditional Chinese medicine, the quality evaluation of Chinese herbal pieces become more important. This paper reviews the quality evaluation methods of Chinese herbal pieces in recent 10 years, to provide new ideas for the quality evaluation of Chinese herbal pieces.
引文
[1]宋光胜.浅析中药饮片生产企业存在的问题及监管对策[J].中国食品药品监管,2016,15(2):60-62.
[2]孙建丽.中草药饮片常见质量问题的现状及分析[J].光明中医,2016,31(1):127-129.
[3]魏锋,刘薇,严华,等.我国中药材及饮片的质量情况及有关问题分析[J].中国药学杂志,2015,50(4):277-283.
[4]陈灵丽,张玲,彭华胜,等.前胡品质的影响因素及其“辨状论质”考[C].第十九届全国药学史本草学术研讨会暨2017年江苏省药学会药学史专业委员会年会,2017,江苏苏州.
[5]孟祥松,简冬明,蒋磊,等.三七花及其易混淆品的鉴别研究[J].甘肃中医药大学学报,2018,35(4):44-52.
[6]吴月娇.附子饮片的质量评价研究[D].北京中医药大学,2016.
[7]谢宗万.中药品种传统经验鉴别“辨状论质”论[J].时珍国药研究,1994,5(3):19-21.
[8]赵磊.川牛膝及其常见混用品鉴别研究[J].亚太传统医药,2017,13(16):32-34.
[9]刘东方,赵丽娜,李银峰,等.中药指纹图谱技术的研究进展及应用[J].中草药,2016,47(22):4085-4094.
[10]屠鹏飞.中药材指纹图谱的建立及技术要求实例解说[J].中国药品标准,2000,1(4):22-29.
[11]苏慧,霍雨佳,扶垭东,等.基于HPLC和HSGC结合的黄芩酒制前后饮片特征图谱表征[J].中国实验方剂学杂志,2018,24(2):14-18.
[12]李洋.中药提取过程在线近红外实时检测方法研究[D].北京中医药大学,2015.
[13]Sifei L,Guangrui Z,Ying Q,et al.Quality evaluation of Shenmaidihuang Pills based on the chromatographic fingerprints and simultaneous determination of seven bioactive constituents[J].J Sep Sci,2016,39(23):4557-4567.
[14]张丽增,米霞,薛水玉,等.基于色谱技术的款冬花蕾与花梗代谢组成差异分析[J].植物研究,2014,34(2):258-265.
[15]谭小燕,罗乔奇,马郑红,等.不同产地麦冬1H-NMR模式识别研究[J].中草药,2009,40(5):792-797.
[16]谭小燕,王毅,黄静.代谢组学在中药质量与药效研究中的应用[J].中国现代中药,2013,15(12):1054-1058.
[17]谭小燕,张艺,肖云川,等.1HNMR-PR研究4种基源种川贝母的整体差异性[J].华西药学杂志,2011,26(6):516-519.
[18]Xiang Z,Wang XQ,Cai XJ,et al.Metabolomics study on quality control and discrimination of three curcuma species based on gas chromatographmass spectrometry[J].Phytochem Anal,2011,22(5):411-418.
[19]肖小河,王伽伯,鄢丹.生物评价在中药质量标准化中的研究与应用[J].世界科学技术-中医药现代化,2014,16(3):514-518.
[20]孙琴,肖小河,金城,等.中药质量控制和评价模式应多元化[J].中药材,2008,31(1):1-4.
[21]周丹蕾.虫草类中药质量生物评价与控制方法的研究[D].昆明理工大学,2009.
[22]黄彦珺,张艺,尹鸿翔.生物效应评价法在中药鉴定学中的应用现状及展望[C].中华中医药学会第九届中药鉴定学术会议,2008,中国浙江建德.
[23]谢培山.中药质量控制的发展趋势[J].世界科学技术,2003,5(3):56-59,80.
[24]李萍,张雁霞,刘玉皎.干旱胁迫对抗旱性蚕豆幼苗生长特性影响及叶片差异蛋白质组学研究[J].基因组学与应用生物学,2017,36(1):340-351.
[25]艾莉,陈君程,张继良,等.基于色彩色差计的川楝子炮制前后含量和颜色变化[J].成都中医药大学学报,2011,34(4):81-90.
[26]邹慧琴,刘勇,陶欧,等.电子鼻MOS传感器阵列优化及其在中药材快速鉴别中的应用[J].中国中药杂志,2013,38(2):161-166.
[27]刘瑞新,陈鹏举,李学林,等.人工智能感官:药学领域的新技术[J].药物分析杂志,2017,37(4):559-567.
[28]Poelman AAM,Delahunty CM,De Graaf C.Vegetables and other core food groups:A comparison of key flavour and texture properties[J].Food Quality and Preference,2017,56(part_PA):1-7.
[29]Running CA,Hayes JE.Sip and spit or sip and swallow:Choice of method differentially alters taste intensity estimates across stimuli[J].Physiol Behav,2017,181(11):95-99.
[30]Steen I,Waehrens SS,Petersen MA,et al.Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee[J].Food Chemistry,2017,219(15):61-68.
[31]许广桂.基于仿生嗅觉的中药材气味指纹图谱研究[D].广东工业大学,2008.
[32]李阳.基于电子鼻技术的厚朴商品规格等级标准研究[D].北京中医药大学,2018.
[33]徐东,陶欧,林兆洲,等.基于机器学习方法中草药电子鼻智能鉴别分类器的优化[J].中华中医药学刊,2017,35(9):2323-2325.
[34]赵丽莹.基于电子鼻技术苦杏仁“走油”预警模型的建立[D].北京中医药大学,2017.
[35]吕晓娜,刘杰,杨瑶珺,等.进口与国产血竭的电子鼻检测方法及判别模式研究[J].中华中医药杂志,2017,32(2):825-827.
[36]吴浩善,张冬月,康廷国,等.基于电子舌技术的南、北五味子及其产地的鉴别研究[J].中药材,2018,8(4):822-828.
[37]刘芳,解达帅,刘红梅,等.电子舌技术鉴别川贝母粉及其掺伪品[J].中成药,2017,39(9):1977-1979.
[38]王斌,刘维,裴瑾,等.电子舌技术在鉴别川牛膝中的应用[J].中国药房,2017,28(36):5126-5130.
[39]付智慧,李淑军,胡慧华,等.基于电子舌技术的豨莶草炮制前后滋味比较[J].中草药,2017,48(4):673-680.
[40]高志峰.中山市交警电子眼视频监控信息系统的设计与实现[D].电子科技大学,2012.
[41]Kelley RS,Tuggle FD.In the blink of an electronic eye:A prospectus[J].Behavior Research Methods&Instrumentation,1981,13(4):434-435.
[42]Shaw D,Cuo SP.A study of the sensor shape of a hemispherical electronic eye variable focus camera lens[J].Optical Review,2010,17(6):541-548.
[43]段金芳,肖洋,刘影,等.一测多评法与电子眼和电子舌技术相结合优化山茱萸蒸制时间[J].中草药,2017,48(6):1108-1116.
[2]孙建丽.中草药饮片常见质量问题的现状及分析[J].光明中医,2016,31(1):127-129.
[3]魏锋,刘薇,严华,等.我国中药材及饮片的质量情况及有关问题分析[J].中国药学杂志,2015,50(4):277-283.
[4]陈灵丽,张玲,彭华胜,等.前胡品质的影响因素及其“辨状论质”考[C].第十九届全国药学史本草学术研讨会暨2017年江苏省药学会药学史专业委员会年会,2017,江苏苏州.
[5]孟祥松,简冬明,蒋磊,等.三七花及其易混淆品的鉴别研究[J].甘肃中医药大学学报,2018,35(4):44-52.
[6]吴月娇.附子饮片的质量评价研究[D].北京中医药大学,2016.
[7]谢宗万.中药品种传统经验鉴别“辨状论质”论[J].时珍国药研究,1994,5(3):19-21.
[8]赵磊.川牛膝及其常见混用品鉴别研究[J].亚太传统医药,2017,13(16):32-34.
[9]刘东方,赵丽娜,李银峰,等.中药指纹图谱技术的研究进展及应用[J].中草药,2016,47(22):4085-4094.
[10]屠鹏飞.中药材指纹图谱的建立及技术要求实例解说[J].中国药品标准,2000,1(4):22-29.
[11]苏慧,霍雨佳,扶垭东,等.基于HPLC和HSGC结合的黄芩酒制前后饮片特征图谱表征[J].中国实验方剂学杂志,2018,24(2):14-18.
[12]李洋.中药提取过程在线近红外实时检测方法研究[D].北京中医药大学,2015.
[13]Sifei L,Guangrui Z,Ying Q,et al.Quality evaluation of Shenmaidihuang Pills based on the chromatographic fingerprints and simultaneous determination of seven bioactive constituents[J].J Sep Sci,2016,39(23):4557-4567.
[14]张丽增,米霞,薛水玉,等.基于色谱技术的款冬花蕾与花梗代谢组成差异分析[J].植物研究,2014,34(2):258-265.
[15]谭小燕,罗乔奇,马郑红,等.不同产地麦冬1H-NMR模式识别研究[J].中草药,2009,40(5):792-797.
[16]谭小燕,王毅,黄静.代谢组学在中药质量与药效研究中的应用[J].中国现代中药,2013,15(12):1054-1058.
[17]谭小燕,张艺,肖云川,等.1HNMR-PR研究4种基源种川贝母的整体差异性[J].华西药学杂志,2011,26(6):516-519.
[18]Xiang Z,Wang XQ,Cai XJ,et al.Metabolomics study on quality control and discrimination of three curcuma species based on gas chromatographmass spectrometry[J].Phytochem Anal,2011,22(5):411-418.
[19]肖小河,王伽伯,鄢丹.生物评价在中药质量标准化中的研究与应用[J].世界科学技术-中医药现代化,2014,16(3):514-518.
[20]孙琴,肖小河,金城,等.中药质量控制和评价模式应多元化[J].中药材,2008,31(1):1-4.
[21]周丹蕾.虫草类中药质量生物评价与控制方法的研究[D].昆明理工大学,2009.
[22]黄彦珺,张艺,尹鸿翔.生物效应评价法在中药鉴定学中的应用现状及展望[C].中华中医药学会第九届中药鉴定学术会议,2008,中国浙江建德.
[23]谢培山.中药质量控制的发展趋势[J].世界科学技术,2003,5(3):56-59,80.
[24]李萍,张雁霞,刘玉皎.干旱胁迫对抗旱性蚕豆幼苗生长特性影响及叶片差异蛋白质组学研究[J].基因组学与应用生物学,2017,36(1):340-351.
[25]艾莉,陈君程,张继良,等.基于色彩色差计的川楝子炮制前后含量和颜色变化[J].成都中医药大学学报,2011,34(4):81-90.
[26]邹慧琴,刘勇,陶欧,等.电子鼻MOS传感器阵列优化及其在中药材快速鉴别中的应用[J].中国中药杂志,2013,38(2):161-166.
[27]刘瑞新,陈鹏举,李学林,等.人工智能感官:药学领域的新技术[J].药物分析杂志,2017,37(4):559-567.
[28]Poelman AAM,Delahunty CM,De Graaf C.Vegetables and other core food groups:A comparison of key flavour and texture properties[J].Food Quality and Preference,2017,56(part_PA):1-7.
[29]Running CA,Hayes JE.Sip and spit or sip and swallow:Choice of method differentially alters taste intensity estimates across stimuli[J].Physiol Behav,2017,181(11):95-99.
[30]Steen I,Waehrens SS,Petersen MA,et al.Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee[J].Food Chemistry,2017,219(15):61-68.
[31]许广桂.基于仿生嗅觉的中药材气味指纹图谱研究[D].广东工业大学,2008.
[32]李阳.基于电子鼻技术的厚朴商品规格等级标准研究[D].北京中医药大学,2018.
[33]徐东,陶欧,林兆洲,等.基于机器学习方法中草药电子鼻智能鉴别分类器的优化[J].中华中医药学刊,2017,35(9):2323-2325.
[34]赵丽莹.基于电子鼻技术苦杏仁“走油”预警模型的建立[D].北京中医药大学,2017.
[35]吕晓娜,刘杰,杨瑶珺,等.进口与国产血竭的电子鼻检测方法及判别模式研究[J].中华中医药杂志,2017,32(2):825-827.
[36]吴浩善,张冬月,康廷国,等.基于电子舌技术的南、北五味子及其产地的鉴别研究[J].中药材,2018,8(4):822-828.
[37]刘芳,解达帅,刘红梅,等.电子舌技术鉴别川贝母粉及其掺伪品[J].中成药,2017,39(9):1977-1979.
[38]王斌,刘维,裴瑾,等.电子舌技术在鉴别川牛膝中的应用[J].中国药房,2017,28(36):5126-5130.
[39]付智慧,李淑军,胡慧华,等.基于电子舌技术的豨莶草炮制前后滋味比较[J].中草药,2017,48(4):673-680.
[40]高志峰.中山市交警电子眼视频监控信息系统的设计与实现[D].电子科技大学,2012.
[41]Kelley RS,Tuggle FD.In the blink of an electronic eye:A prospectus[J].Behavior Research Methods&Instrumentation,1981,13(4):434-435.
[42]Shaw D,Cuo SP.A study of the sensor shape of a hemispherical electronic eye variable focus camera lens[J].Optical Review,2010,17(6):541-548.
[43]段金芳,肖洋,刘影,等.一测多评法与电子眼和电子舌技术相结合优化山茱萸蒸制时间[J].中草药,2017,48(6):1108-1116.