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目的:考察苦杏仁“泛油”后的质量变化。方法:按照2005版中国药典提供的方法测定苦杏仁“泛油”前后脂肪油含量、酸值和过氧化值的变化,采用HPLC法测定苦杏仁“泛油”前后苦杏仁苷的含量。结果:苦杏仁“泛油”后,有效成分苦杏仁苷含量下降明显(P<0.01),仅为2.70%,低于2005版中国药典标准;脂肪油的含量有所下降(P<0.05);酸值、过氧化值明显升高(P<0.01);过氧化值高于2005版中国药典的规定(0.11)。结论:苦杏仁“泛油”后质量严重下降,达不到药典标准。
OBJECTIVE: To investigate the quality changes of bitter almonds after “pan oil”. Methods: According to the method provided in the 2005 edition of the Chinese Pharmacopoeia, the changes of fatty oil content, acid value and peroxide value before and after the treatment of bitter almonds and “pan-oil” were determined. The HPLC method was used to determine the content of amygdalin before and after bitter almonds and “pan-oil”. content. Results: The content of amygdalin in the effective ingredient decreased significantly after bitter almonds and “pan-oil” (P<0.01), which was only 2.70%, which was lower than the 2005 edition of the Chinese Pharmacopoeia standard; the content of fatty oil decreased slightly (P<0.05). ); acid value, peroxide value was significantly increased (P <0.01); peroxide value is higher than the 2005 version of the Chinese Pharmacopoeia (0.11). Conclusion: The quality of bitter almonds “pan-oil” is seriously degraded and falls short of the pharmacopoeia standard.