Study on quality standard for vinegar-steamed Corydalis rhizoma
10.12206/j.issn.1006-0111.202102015
- VernacularTitle:醋蒸延胡索质量标准研究
- Author:
Yuan LIN
1
;
Yuchen WEI
2
;
Xiaodong LI
2
;
Qitao BU
2
;
Shihui XU
3
;
Chengzhong ZHANG
2
Author Information
1. Wenling Hospital of Traditional Chinese Medicine, Wenling 317500, China.
2. College of Pharmacy, Naval Medical University, Shanghai 200433, China.
3. Fuyang Institute for Food and Drug Control, Fuyang 236015, China.
- Keywords:
vinegar-steamed Corydalis rhizoma;
identify;
quality standard
- From:
Journal of Pharmaceutical Practice
2022;40(1):57-61
- CountryChina
- Language:Chinese
-
Abstract:
Objective To set up the quality standards for vinegar-steamed Corydalis rhizome, which can be used for the quality control of production, supervision, circulation and application of the steam processed Corydalis rhizoma with vinegar. Methods The moisture content, total ash, ethanol extract content and active ingredients of the steam processed Corydalis rhizoma with vinegar were determined according to the related assay method in Part IV of Chinese Pharmacopeia 2015. Results According to the guidelines from the traditional Chinese medicine quality standards and related testing methods, the moisture content of steam processed Corydalis rhizoma with vinegar should be less than 15.0%, the total ash content less than 4.0%, the ethanol extract content more than 11.0%, and the representative component of tetrahydropalmatine more than 0.05%. Conclusion The established process with this study for the quality standard of vinegar-steamed Corydalis rhizoma was conformed to the state requirements for traditional Chinese medicine. It can be used as a reference for the quality standard of vinegar-steamed Corydalis rhizoma.
