醋润蜜麸炒三棱质量标准
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1.贵州中医药大学产地加工与炮制实验室;2.贵州中医药大学

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R283

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贵州省大学生创新贵中医大创合字(2016)29号、贵州省国内一流建设学科项目(中药学)(GNYL[2017]008号-7)资助。


Study on Quality Standard of Sparganium stoloniferum by vinegar wetting and honey bran fried
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Gui Zhou university of Traditional Chese Medicine

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    摘要:

    以醋润蜜麸炒三棱性状、薄层鉴别、水分、灰分、醇浸出物及总黄酮、总皂苷的含量为指标制定其质量标准。结果显示水分含量限度为12.0%,灰分含量限度为4.0%, 酸不溶性灰分含量限度为0.15%,醇浸出物含量在6.3%,总黄酮含量限度为0.35%,总皂苷含量限度为0.62%。初步拟定醋润蜜麸炒三棱的质量标准,为三棱贵州传统炮制品的继续研究提供参考依据。

    Abstract:

    The quality standard of Sparganium stoloniferum by vinegar wetting and honey bran fried was established based on the properties of character, thin layer identification, moisture, ash, alcohol extract and the content of total flavonoids and total saponins .The results show that,The water content limit is 12.0%,the ash content limit is 4.0%,the acid insoluble ash content limit is 0.15%,The alcohol extract content is 6.3%,the total flavonoid content limit is 0.35%,The limit of total saponins content is 0.62%.It is concluded that draft quality standard of Sparganium stoloniferum by vinegar wetting and honey bran fried,this study provides reference for the continuous research of traditional gunpowder products of Sparganium stolonierum in Guizhou province.

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迮薇薇,王建科,李玮,等. 醋润蜜麸炒三棱质量标准[J]. 科学技术与工程, 2019, 19(31): 78-86.
迮薇薇,,Li Wei, et al. Study on Quality Standard of Sparganium stoloniferum by vinegar wetting and honey bran fried[J]. Science Technology and Engineering,2019,19(31):78-86.

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历史
  • 收稿日期:2019-04-02
  • 最后修改日期:2019-07-31
  • 录用日期:2019-06-12
  • 在线发布日期: 2019-11-20
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