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目的:对蜜炙麻黄饮片进行质量研究,为评价市场麻黄饮片的质量提供依据。方法:进行水分及HPLC法测定样品中盐酸麻黄碱、盐酸伪麻黄碱总含量。结果:麻黄蜜炙后盐酸麻黄碱和盐酸伪麻黄碱总量降低。结论:蜜炙麻黄饮片中盐酸麻黄碱和盐酸伪麻黄碱的总量下限应较生麻黄低。
OBJECTIVE: To study the quality of Honey Zhizhu Mahuang Pieces, and to provide a basis for evaluating the quality of Mahuang Pieces. Methods: The total content of ephedrine hydrochloride and pseudoephedrine hydrochloride in the samples was determined by water and HPLC. Results: The total amount of Ephedrine Hydrochloride and Pseudoephedrine Hydrochloride decreased after ephedra. Conclusions: The lower limit of the total amount of ephedrine hydrochloride and pseudoephedrine hydrochloride in honey Zhizhu Mahuang tablet should be lower than that of ephedra.