| 王敏,刘永利,段吉平,赵振霞,冯丽,魏锋,马双成.红参药材与饮片质量评价研究[J].中国药事,2017,(6):647-652 |
| 红参药材与饮片质量评价研究 |
| Quality Evaluation of Red Ginseng Herb and Prepared Pieces |
| 投稿时间：2016-10-20 |
| DOI：10.16153/j.1002-7777.2017.06.013 |
| 中文关键词: 红参 质量评价 掺糖 人参皂苷 |
| 英文关键词: red ginseng quality evaluation added sugar ginsenoside |
| 基金项目:十二五国家科技重大专项“中药质量安全检测和风险控制技术平台”课题（编号2014ZX09304307-002） |
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| 中文摘要: |
| 目的：对市场上红参药材与饮片质量进行评价与分析，为药品监督管理部门提供技术依据。方法：采用超高效液相色谱法与滴定分析等方法，从有效性、安全性等方面开展探索性研究，分析111批次红参药材与饮片的内在质量。结果：按《中国药典》2010年版一部检验抽查的样品，不合格项目主要是性状与含量测定，探索性研究后发现这些疑似问题样品65%存在掺糖现象。结论：检验的111批次样品存在的主要问题是皂苷类成分含量较低及存在掺糖现象。 |
| 英文摘要: |
| Objective: To evaluate and analyze the quality of red ginseng herb and prepared pieces at the market and to provide technical references for drug regulatory authority. Methods: The effectiveness, safety, and the intrinsic quality of 111 batches of red ginseng herb and prepared pieces were analyzed using the methods of ultra performance liquid chromatography and titration analysis. Results: Traits and content were the main unqualifed items according to Chinese pharmacopoeia (2010 edition). 65% of the suspected samples were sugar-added red ginseng. Conclusion: The main problem of the 111 batches of samples was that the content of ginsenoside was relatively lower and sugar was added illegally in red ginseng. |
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