中药材和饮片中含量测定检测

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固相萃取净化-HPLC法快速测定复方丹参片中5种三萜皂苷类成分的含量

目的: 建立 1 种快速准确检测复方丹参片中 5 个三萜皂苷类成分的固相萃取净化-高效液相色谱的 方法,为复方丹参片中三七项质量评价提供参考。方法: 样品经 70%甲醇水超声提取,经过聚苯乙烯包覆 硅胶键合 C18固相萃取柱净化后,采用 Chrom Core 300 C18色谱柱( 100 mm×3. 0 mm,3 μm) 进行分离,以乙 腈-0. 1%磷酸水溶液为流动相进行梯度洗脱,紫外检测波长为 203 nm 检测。结果: 所建方法可以使干扰成 分大幅减少,三七皂苷 R1、人参皂苷 Rg1、人参皂苷 Re、人参皂苷 Rb1和人参皂苷 Rd 5 个三萜皂苷类成分能 够有效分离,分析时间缩短为 20 min,并分别在 5. 0 ~ 100. 0、20. 0 ~ 400. 0、5. 0 ~ 100. 0、20. 0 ~ 400. 0、20. 0 ~ 400. 0 μg·mL-1 浓度范围内具有良好的线性关系,相关系数( r≥0. 999 9) 。方法的重复性良好( RSD≤ 1. 0%) ,平均回收率为 94. 4%~ 98. 2%( RSD≤1. 4%,n = 6) ,满足定量分析要求。结论: 该方法快速灵敏,耐 用性好,回收率和重复性良好,可作为复方丹参片三萜皂苷类成分评价的依据。 关键词: 固相萃取; 聚合物包覆硅胶键合 C18 ; 高效液相色谱法; 复方丹参片; 三萜皂苷
检测样品: 中药材和饮片
检测项: 含量测定

纳谱分析技术(苏州)有限公司

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中药中限度检查检测方案

In the medicinal herb market, adulteration of ginseng at different ages is commonly observed, which harms the health of consumers. Changes in the taste properties of ginseng at different ages were investigated using an intelligent taste-sensing system with artificial lipid-based membrane sensors and an ultraviolet spectrophotometer. It was found that the ginsenoside content increased linearly with increasing age, with the determination coefficient (R2) reaching 0.951. Results from the taste-sensing system provided rich information for the tested ginseng samples. The radar curve of taste value indicated that ginseng samples of different ages showed various taste characteristics and some certain tendencies. A linear correlation was established between ginseng age and the taste values of sourness, saltiness, and umami, with the determination coefficients (R2) being 0.941, 0.943, and 0.974 respectively. Taste data were analyzed using principal component analysis (PCA) and discriminant function analysis (DFA). A difference was obtained among groups with the first two PCs reaching 92.25%. While in DFA a significant difference was observed with the first two function scores reaching 99.4%. From the viewpoint of sensor response, the responses of the umami sensor AAE, saltiness sensor CTO, and sourness sensor CAO increased over the first 30 s, while those of the bitterness sensor COO and astringency sensor AE1 decreased and remained at maximum in the negative value continuously, which provided additional information for the determination of ginseng samples at different ages. On the basis of integrated and special taste information, the ginseng growing year might be identified from the taste evaluation angles. A flow chart for further research on the taste features was suggested. This study intimated possible indexes for determining adulteration of ginseng at different ages by using an intelligent taste-sensing system.
检测样品: 中药材和饮片
检测项: 含量测定

北京盈盛恒泰科技有限责任公司

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仪器信息网行业应用栏目为您提供59篇中药材和饮片检测方案,可分别用于微生物相关检测、含量测定检测、鉴别检测、限度检查检测、前处理检测、理化性质检测、特殊物质和基团检测、注射剂及特殊剂型相关检测、微生物相关及生化特性检测、放射性及其他检定检测、特征图谱检测、禁限用物质检测,参考标准主要有等