[1]刘世军,帕合热叶·卡哈尔,张娱.大枣不同炮制品的薄层色谱研究[J].西部中医药,2022,35(01):36-39.[doi:10.12174/j.issn.2096-9600.2022.01.08]
　LIU Shijun,Pahereye·KAHAER,ZHANG Yu.Study on Thin Layer Chromatography of Different Processed Products of Jujube[J].Western Journal of Traditional Chinese Medicine,2022,35(01):36-39.[doi:10.12174/j.issn.2096-9600.2022.01.08]
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大枣不同炮制品的薄层色谱研究
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《西部中医药》[ISSN:2096-9600/CN:62-1204/R]

卷:
35
期数:
2022年01期
页码:
36-39
栏目:
质量分析
出版日期:
2022-01-15

文章信息/Info

Title:
Study on Thin Layer Chromatography of Different Processed Products of Jujube
作者:
刘世军, 帕合热叶·卡哈尔, 张娱
陕西中医药大学/陕西省中药资源产业化协同创新中心/秦药特色资源研究开发 国家重点实验室（培育）/陕西省创新药物研究中心，陕西 咸阳 712083
Author(s):
LIU Shijun, Pahereye·KAHAER, ZHANG Yu
Shaanxi University of Chinese Medicine/Shaanxi Collaborative Innovation Center of Chinese Medicinal Resource Industrialization of Shaanxi University of Chinese Medicine/State Key Laboratory of Research & Development of Characteristic Qin Medicine Resources(Cultivation)/Shaanxi Innovative Drug Research Center, Xianyang 712083, China
关键词:
大枣; 清蒸大枣; 薄层色谱
Keywords:
jujube; steamed jujube; TLC
分类号:
R284
DOI:
10.12174/j.issn.2096-9600.2022.01.08
摘要:
目的建立大枣不同炮制品薄层色谱鉴定方法，为大枣炮制原理的研究提供依据。 方法分别以甲苯∶乙酸乙酯∶冰醋酸（16∶5∶0.5）、石油醚（60～90℃）∶乙酸乙酯∶甲酸（4∶1∶0.5）和三氯甲烷∶丙酮（10∶0.5）为展开剂，白桦酯酸、齐墩果酸为对照品，10%硫酸乙醇为显色剂，在日照和紫外光365 nm处观察，比较大枣生品与清蒸大枣化学成分之间的变化，研究不同炮制时间对大枣化学成分的影响。 结果大枣炮制品与生品比较，薄层特征明显。该方法可以用来区分大枣生品与清蒸大枣。 结论本方法操作简单，成本低，特征明显，可以为大枣及其不同炮制品的质量控制提供依据。
Abstract:
ObjectiveTo provide the reference for the study on the processing principle of jujube by establishing TLC identification method for different processed products of jujube. MethodsToluene: ethyl acetate: glacial acetic acid (16∶5∶0.5), petroleum ether (60～90℃): ethyl acetate: formic acid (4∶1∶0.5) and chloroform: acetone (10∶0.5) were chosen as developing solvents respectively, betulinic acid and oleanolic acid as the reference substances, 10% sulfuric acid ethanol as chromogenic agent, observed in the sunshine and at UV 365 nm, to compare the changes of chemical ingredients of raw jujube and steamed jujube, and investigate the effects of different processing time on chemical ingredients of jujube. ResultsThe characteristics of thin layer were notable when the processed jujube was compared with raw jujube. The method could be used to distinguish raw jujube from steamed jujube. ConclusionThe method has the advantages of simple operation, low cost and obvious characteristics, and it could provide the reference for quality control for jujube and its different processed products.

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备注/Memo

备注/Memo:
刘世军（1974—），男，博士学位，硕士研究生导师，高级工程师。研究方向：中药物质基础、中药制剂工艺、炮制工艺与质量标准研究。陕西省科技统筹创新工程计划项目（2015KTCL03-14）；陕西省教育厅服务地方专项计划项目（15JF001）；陕西省中医药管理局中药制药工程学重点学科（2017）；陕西省创新人才推进计划-科技创新团队（2018TD-005）；陕西省重点研发计划（2018SF-285）；大学生创新创业训练计划（201805099）
更新日期/Last Update: 2022-01-15