Grade Evaluation of Magnoliae Officinalis Cortex Processed with Ginger Juice Based on Relative Quality Constant
10.13422/j.cnki.syfjx.20191450
- VernacularTitle: 基于相对质量常数的姜厚朴饮片等级评价
- Author:
Quan ZHANG
1
;
Wen-guang JING
1
;
Zhe DENG
1
;
Jie DU
1
;
Qing-shan LAN
1
Author Information
1. China National Traditional Chinese Medicine Co. Ltd., Beijing 102600, China
- Publication Type:Research Article
- Keywords:
Magnoliae Officinalis Cortex processed with ginger juice;
decoction pieces;
relative quality constant;
grades evaluation;
magnolol;
honokiol;
appearance
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2019;25(22):115-120
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To establish the grade evaluation standard for Magnoliae Officinalis Cortex processed with ginger juice by combining traditional morphology evaluation with modern intrinsic quality evaluation. Method: The morphological parameters and contents of intrinsic pharmacodynamic index components of 28 batches of Magnoliae Officinalis Cortex processed with ginger juice were determined, and the relative quality constants were calculated. Assuming that the average relative quality constant was 100%, more than 120%of the samples were classified as the first grade, 60%to 120%as the second grade, the remaining as the third grade. Result: The relative quality constant of Magnoliae Officinalis Cortex processed with ginger juice ranged from 0.09 to 1.78. The relative quality constant of the first grade was ≥ 0.64, the second grade was 0.32-0.64, while the third grade was ≤ 0.32. Conclusion: Relative quality constant combines external indexes of traditional morphology and internal indexes of pharmacodynamic components, which can objectively, reasonably and scientifically classify the grade of Magnoliae Officinalis Cortex processed with ginger juice, and provide reference for establishing and improving the grade evaluation standard of this decoction pieces.
