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目的:建立郁舒颗粒的质量标准。方法:采用薄层色谱法鉴别栀子、柴胡。采用HPLC法测定本制剂中栀子苷的含量。流动相为乙腈-水(13∶87),流速为1.0 mL.m in-1,检测波长为238 nm,柱温为室温,进样量为10μL。结果:在选定的薄层色谱条件下,层析斑点清晰,分离效果较好。HPLC法测定栀子苷的线性范围为0.774 4~1.936μg,r=0.999 6。平均回收率为99.52%(n=6),RSD为1.10%。结论:该方法简便可行、专属性强、重复性好,可控制该制剂的质量。目的:建立郁舒颗粒的质量标准。方法:采用薄层色谱法鉴别栀子、柴胡。采用HPLC法测定本制剂中栀子苷的含量。流动相为乙腈-水(13∶87),流速为1.0 mL.min-1,检测波长为238 nm,柱温为室温,进样量为10μL。结果:在选定的薄层色谱条件下,层析斑点清晰,分离效果较好。HPLC法测定栀子苷的线性范围为0.774 4~1.936μg,r=0.999 6。平均回收率为99.52%(n=6),RSD为1.10%。结论:该方法简便可行、专属性强、重复性好,可控制该制剂的质量。
Objective: To establish the quality standard of Yushu Granules. Methods: TLC and Radix Bupleuri were identified by thin layer chromatography. The content of geniposide in this preparation was determined by HPLC. The mobile phase was acetonitrile-water (13:87), the flow rate was 1.0 mL.m in-1, the detection wavelength was 238 nm, the column temperature was room temperature, and the injection volume was 10 μL. Results: Under the selected TLC conditions, the chromatographic spots were clear and the separation was better. The linear range of determination of geniposide by HPLC method was 0.774 4~1.936μg, r=0.999 6. The average recovery was 99.52% (n=6) with an RSD of 1.10%. Conclusion: This method is simple, feasible, specific and reproducible, and can control the quality of the preparation. Objective: To establish the quality standard of Yushu granules. Methods: TLC and Radix Bupleuri were identified by thin layer chromatography. The content of geniposide in this preparation was determined by HPLC. The mobile phase was acetonitrile-water (13:87), the flow rate was 1.0 mL.min-1, the detection wavelength was 238 nm, the column temperature was room temperature, and the injection volume was 10 μL. Results: Under the selected TLC conditions, the chromatographic spots were clear and the separation was better. The linear range of determination of geniposide by HPLC method was 0.774 4~1.936μg, r=0.999 6. The average recovery was 99.52% (n=6) with an RSD of 1.10%. Conclusion: This method is simple, feasible, specific and reproducible, and can control the quality of the preparation.