世界中医药

作者	单位
杨琳琳，辛洁萍，张姝妍，王鑫，谭景匀，王璇，程水清，文佳，徐新房，李向日	北京中医药大学中药炮制研究中心/中药品质评价重点实验室，北京，102488

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中文摘要:

目的：研究净制对乌梅质量的影响，完善乌梅肉质量标准。方法：首先采用蒸与润2种方法分别净制3批乌梅肉样品，比较其产率、浸出物以及枸橼酸含量差异，确定净制方法；根据确定的净制方法，对12批乌梅药材进行净制，比较乌梅肉和核中浸出物及枸橼酸含量差异，探讨净制对乌梅质量的影响。对21批乌梅肉饮片的外观性状、显微、薄层鉴别、水分、水溶性浸出物和枸橼酸含量分别按照药典要求进行测定，拟定乌梅肉质量标准限度。结果：蒸法与润法净制乌梅质量（产率、水分、枸橼酸及浸出物）无显著性差异，但蒸法所用时间为30 min，远短于润法润制过夜。乌梅肉的浸出物及枸橼酸的含量72.5%、33.1%远高于乌梅核17.9%、8.0%，二者存在极显著差异。乌梅肉的平均水分为（11.0±1.4）%；浸出物为（72.0±3.4）%；枸橼酸含量为（33.8±4.5）%。结论：乌梅净制可以去除非药用部位，提高枸橼酸及浸出物含量，具有科学道理，蒸法和润法2种净制方法均可行，蒸法更易操作。

English Summary:

To study the effect of purification on quality of Fructus Mume and perfect the quality standard of pulp of Fructus Mume.Methods:Firstly，three batches of Fructus Mume samples were prepared by steaming and moistening methods respectively.The differences between steaming method and moistening method in processing pulp of Fructus Mume were compared in terms of yield，extract and citric acid content to determine the purification method.According to the determined purification method，twelve batches of Fructus Mume were purified and the difference in contents of extract and citric acid between pulp and core of Fructus Mume were compared to explore the effect of purification on quality of Fructus Mume.The appearance，microstructure，thin-layer chromatography(TLC) identification，water content，water-soluble extract and citric acid content of twenty-one batches of pulp of Fructus Mume decoction pieces were determined according to the requirements of Chinese pharmacopoeia.The quality standard of pulp of Fructus Mume was formulated.Results:There was no significant difference in quality(yield，water content，citric acid content，extract content) between steaming method and moistening method.But the steaming method took 30 min，which was much shorter than that of the moistening method(overnight).The contents of extract and citric acid in pulp of Fructus Mume were 72.5% and 33.1%，respectively，which were much higher than those in the core of Fructus Mume(17.9% and 8.0%)，indicating that there were significant differences between the two purification methods.In pulp of Fructus Mume，the average water content was 11.0%±1.4%，the extract content was 72.0%±3.4%，and the citric acid content was 33.8%±4.5%.Conclusion:The purification methods of Fructus Mume can remove the non-medicinal parts，increase the content of citric acid and extract，which is scientifically reasonable.Both steaming and moistening methods are feasible，and steaming method is easier to operate.

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