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目的:建立蜜百合的质量控制方法。方法:对14批蜜百合饮片进行了水分、总灰分、酸不溶性灰分、浸出物及总多糖含量的测定。结果:拟定蜜百合的水分不得超过13.0%,总灰分不得超过5.0%,酸不溶性灰分不得超过0.2%,浸出物不少于25.0%,总多糖含量不低于19.0%。结论:该方法为蜜百合的饮片质量标准的制定提供了科学依据。
Objective: To establish the quality control method of honey lily. Methods: The determination of moisture, total ash, acid-insoluble ash, extract and total polysaccharide of 14 batch honey lily slices was carried out. Results: The proposed honey lily moisture should not exceed 13.0%, the total ash content of not more than 5.0%, acid insoluble ash content of not more than 0.2%, not less than 25.0% of extract, total polysaccharide content of not less than 19.0%. Conclusion: This method provides a scientific basis for the formulation of the quality standard of Pie Lily.