| 苍耳子风湿药酒的研制与检测 |
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| 引用本文： | 戚颖欣,曹柏营,寇莹,昌友权. 苍耳子风湿药酒的研制与检测[J]. 食品科学, 2007, 28(9): 481-484 |
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| 作者姓名： | 戚颖欣 曹柏营 寇莹 昌友权 |
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| 作者单位： | 吉林工程技术师范学院生物与食品工程学院； 吉林工程技术师范学院生物与食品工程学院 吉林长春130052； 吉林长春130052； |
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| 基金项目： | 吉林工程技术师范学院大学生创新基金 |
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| 摘 要： | 实验确定了回流提取法为苍耳子药酒生产的最佳工艺,建立苍耳子风湿药酒的质量标准,利用高效液相色谱法检测苍耳子有效成分绿原酸。绿原酸进样量在0.315～1.575μg范围内呈良好的线性关系,回归方程为Y=1857900X+7575.80,r=0.999985(n=5),平均加样回收率为99.22%,RSD值为1.38%(n=6)。结果表明本方法简便、快速、灵敏、准确、重复性好,可以控制苍耳子风湿药酒的质量。
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| 关 键 词： | 苍耳子 风湿药酒 高效液相色谱 |
| 文章编号： | 1002-6630（2007）09-0481-04 |
| 修稿时间： | 2007-08-08 |
Development and Determination of Fengshi Medical Wine of Fructus xanthii |
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| QI Ying-xin,CAO Bai-ying,KOU Ying,CHANG You-quan. Development and Determination of Fengshi Medical Wine of Fructus xanthii[J]. Food Science, 2007, 28(9): 481-484 |
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| Authors: | QI Ying-xin CAO Bai-ying KOU Ying CHANG You-quan |
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| Affiliation: | College of Biology and Food Engineering,Jilin Teacher’s Institute of Engineering and Techology,Changchun 130052,China |
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| Abstract: | Experimentntal results inchicated that the optimal production method of Fengshi medical wine of Fructus xanthii was circumfluence extraction.An RP-HPLC method was established for determination of chloralgenic acid in Fengshi medical wine of Fructus xanthii.The calibration curve was in good linearity over the range of 0.315～1.575μg with the regression equation Y=1857900X+7575.80,r=0.999985(n=5).The average recovery was 99.22% with RSD=1.38%(n=6).The method appeared to be simple,accurate,reproducible and could be used to control the quality of Fengshi medical wine of Fructus xanthii. |
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| Keywords: | Fructus xanthii Fengshi medical wine HPLC |
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