Rhubarb root detection method
A detection method and technology of rhubarb, applied in measuring devices, instruments, scientific instruments, etc., can solve problems such as low accuracy, affecting product production and quality assurance, and difficult product quality control.
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experiment example 1
[0084] Experimental Example 1 Determination of Rhein in Rhizoma Batien Rumex from Different Origins
[0085] 1 Instruments and reagents
[0086]Instruments: Agilent 1200 high performance liquid chromatography; Agilent G1315D DAD detector. Reagents: Methanol and acetonitrile are chromatographically pure (MERCK), and water is di-pure water; the reference substance of rhizoma rhizome (batch number 110794-200303) was purchased from China Institute for the Control of Pharmaceutical and Biological Products; the medicinal materials of Rumex batian were collected in Shanxi and Hebei, my country , Inner Mongolia, Liaoning and other places, it was identified as the dry root of Rumex Patientia L. by Professor Guo Baolin of the Institute of Medicinal Botany, Chinese Academy of Medical Sciences.
[0087] 2 Methods and results
[0088] Determine according to high performance liquid chromatography (Appendix VI D of "Chinese Pharmacopoeia" 2010 edition).
[0089] Chromatographic conditions ...
Embodiment 1
[0101] Example 1 Rumex rhubarb quality standard
[0102] 【Properties】Roots and rhizomes are conical and branched, up to 16cm long and 5cm in diameter. There are stem base remnants and brown-black scales on the root head, and the stem remnants can be in the form of residual brown-black fibers with horizontal stripes underneath. The surface is brownish-gray, with some twisted longitudinal wrinkles and punctate fibrous root scars. Quality tough, difficult to break. The broken surface is irregular, light yellow to brownish yellow, slightly gas, bitter and slightly astringent.
[0103] The decoction pieces of this product are round or irregular thin slices. The cut surface is light yellow to brownish yellow, with annular and radial textures. With fine root marks. Hard, fibrous. Slight gas, bitter and slightly astringent taste.
[0104] [Identification] (1) The cork layer is thin in the cross-section of the root, and there are 2 to 5 bundled or single scattered fibers in the...
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