摘要
目的:完善茵陈五苓糖浆的质量标准。方法:采用TLC法鉴别方中桂枝、茵陈;采用HPLC法测定方中绿原酸含量。结果:薄层鉴别特征明显,专属性强。HPLC法测定绿原酸在0.033~0.602μg范围内有良好的线性关系,r=0.999 8,平均回收率为99.8%,RSD=1.4%(n=6)。结论:本方法简便、可靠、准确,可用于茵陈五苓糖浆的质量控制。
Objective:To improve the quality standard for Yinchen Wuling syrups.Method:Ramidus Cinnamomi and Herba Artemisiae scopariae were indentified by TLC.The content of chlorogenic acid was determined by HPLC.Result:The characteristics of identification by TLC were distinct and highly specific.The linear range of chlorogenic acid was 0.033-0.602μg,r =0.999 8.The average recovery was 99.8%with RSD of 1.4%(n = 6 ).Conclusion:The developed method is simple,accurate and suitable for the quality control of Yinchen Wuling syrups.
引文
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