石榴皮在炒炭过程中没食子酸和鞣花酸含量变化规律的研究
Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica(2014)
Abstract
针对目前石榴皮炭饮片炮制程度的判断仍然是靠外观性状,缺乏内在质量控制指标的现状,该文通过研究建立了HPLC同时测定石榴皮和石榴皮炭饮片中没食子酸和鞣花酸的含量,并采用该方法对石榴皮和不同炮制程度石榴皮炭中二者的含量情况进行了测定,研究发现,没食子酸和鞣花酸的含量在石榴皮炒炭过程中呈现先升高后降低的变化规律,在炮制程度适中时含量最高.该结果提示,没食子酸和鞣花酸含量可以作为内在质量指标控制石榴皮的炒炭程度.
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Key words
Granati Pericarpium,processing,gallic acid,ellagic acid
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