Application of relative quality constant in grades evaluation of bran stir-baked Aurantii Fructus.
10.19540/j.cnki.cjcmm.20190221.005
- Author:
Li SHEN
1
;
Jia SHI
2
;
Zhe DENG
3
;
Jun ZHANG
2
;
Wen-Jin CUI
2
;
An LIU
2
;
Xu-Qin LI
4
Author Information
1. Jiangxi University of traditional Chinese Medicine Nanchang 330004,China Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China.
2. Institute of Chinese Materia Medica,China Academy of Chinese Medical Sciences Beijing 100700,China.
3. Institute of Traditional Chinese Medicine,China National Traditional & Herbal Medicine Co.,Ltd. Beijing 102600,China.
4. Jiangxi University of traditional Chinese Medicine Nanchang 330004,China University of Science and Technology Beijing Beijing 100083,China.
- Publication Type:Journal Article
- Keywords:
bran stir-baked Aurantii Fructus;
grades evaluation;
relative quality constant
- MeSH:
Citrus;
chemistry;
Drugs, Chinese Herbal;
standards;
Fruit;
chemistry;
Quality Control
- From:
China Journal of Chinese Materia Medica
2019;44(9):1734-1738
- CountryChina
- Language:Chinese
-
Abstract:
The specifications of Chinese herbal medicines naturally form and exist in the circulation and use of Chinese herbal medicines.Buyers and sellers negotiate price by quality. With the increasing demand for public health care,the cultivation,processing methods and circulation of Chinese herbal medicines have changed. Under the mode of pursuing output and short-term benefits,the traditional grade evaluation method has been difficult to apply to the current quality status of the pieces. Bran stir-baked Aurantii Fructus is a genuine medicinal material in Jiangxi province. It is widely used,but the quality level of bran stir-baked Aurantii Fructus on the market is not uniform. Quality constant method was used in this paper for grading the Chinese herbal slices of bran stir-baked Aurantii Fructus. Sixteen batches of different quality samples were collected and tested,and finally,eleven qualified batches of them were chosen as researcher objects. The results showed that the relative quality constant ranged from 2. 52 to 5. 60. The relative quality constant was ≥4. 48 for first grade bran stir-baked Aurantii Fructus,2. 80-4. 48 for the second grade pieces,and <2. 80 for the third grade pieces. The grades evaluation method for bran stir-baked Aurantii Fructus established in this paper included both appearance and index composition. The results were objective,accurate,quantitative,applicable,and the method was simple to operate and easy to popularize. This study showed that the quality constant method could be applied to the grade evaluation of bran stir-baked Aurantii Fructus,providing a reference for the grade evaluation of fruit-type decoction pieces.
