毛细管色谱直接进样法测定白酒中高碳脂肪酸乙酯的研究

介绍了采用ＦＦＡＰ键合毛细管柱直接进样测定白酒中５种高碳脂肪酸乙酯的方法，操作简捷，定量准确，检测限低达０４ｍｇ／Ｌ。用该法测定了各种香型近９０个白酒样品。改变色谱条件后，在一次直接进样分析中除能测定高碳脂肪酸乙酯外，而且还能对白酒中醇、酯、醛、酮以及有机酸等５２种香味组分进行定量测定，结果重现性良好。     

中药配方颗粒红外光谱法的快速鉴别

采用红外光谱法对中药配方颗粒及其辅料进行了鉴别研究。结果表明：不同生产厂商的配方颗粒中所添加的辅料类型及用量有较大差别；不同种的配方颗粒在辅料含量较低的情况下有较明显的指纹性，而辅料含量较高时，采用差谱技术可以提高谱图的指纹性，达到中药配方颗粒--鉴别的目的。该法简便、快速、可靠，是中药配方颗粒宏观质控的一个强有力的手段。     

应用中药材开发微量元素保健品

介绍了用中药村开发几种微量元素保健品，有补锌，有助小儿生长，补硒抗癌，补铁钴养血，补铬治糖尿病和补锌铅的肝病滋补保健品。     

壳聚糖对鞣酸絮凝作用的研究

以壳聚糖为絮凝剂，采用絮凝法除去中药药液中的杂质。以鞣酸为研究对象，从鞣酸浓度，体系温度，ＰＨ絮凝剂用量粘均分子量等方面探讨其絮凝规律，用正交试验优化其絮凝条件，为实施中药药液的絮凝法精制工艺提供参考。     

中药片仔癀,六味地黄丸中的微量铬,铅和镉石墨炉原子吸收法测定

本文采用ＧＦ－ＡＡＳ加平台技术，基体改进剂，测定了中药片仔癀，六味地黄丸中铬、铅和镉的含量，铬、铅和镉的线性范围分别为０－０．８ｎｇ／ｍＬ，０－５０ｎｇ／ｍＬ，０－５ｎｇ／ｍＬ，回收率分别为１０２－１０３％，９９－１０１％，９７．５－９８％，本方法简便快速、准确。     

紫外分光光度法测定中草药中铁的含量

对白芍、党参、白术、茵陈、天冬、枸杞子、当归、菟丝子、金银花、桔梗中微量元素铁的含量进行了测定,为进一步研究其药理作用提供基础。中草药消化后配制成溶液,用邻二氮菲作显色剂,使用UV-1200型紫外分光光度计在510 nm处测定各样品的吸光度(A),求出样品中微量元素铁的含量。结果显示,当归和金银花中铁的含量较丰富,分别为(135.367 8±0.111 1)μg/g和(125.936 4±0.159 9)μg/g;桔梗含铁量最少,为(3.510 9±0.159 9)μg/g,10种中草药中铁含量有显著性差异(P<0.05)。结果为使用中草药治疗系统疾病提供了可靠数据,10种中草药在用量范围内Fe含量适合人体每天正常摄入量。     

色谱技术在中药指纹图谱研究中的应用

 介绍了气相色谱、高效液相色谱、超临界流体色谱和高速逆流色谱等几种色谱技术在中药指纹图谱研究中的应用现状,以及使用模糊聚类分析和人工神经网络分析指纹图谱对中药进行模式识别和质量鉴定的方法。     

中药微量元素研究中若干热点课题

评进了当前中药徽量元素研究中的若干热点课题；1．微量元素与中药品种、产地的关系；2．微量元素与中药性味、归经，功效的关系；3．中药微量元素的存在状态；4．中药内有机成分与微量元素的相互关系；5．微量元素对中西药配伍的影响；6．微量元素的毒副作用．共引用文献29篇．     

多组分光谱相关色谱及其在中药色谱指纺图谱分析中的应用

基于正交投影理论和相关色谱方法提出多组分光色谱方法提出多组分光谱相关 色谱。为克服联用色谱仪器的不等性噪声影响，采用目标组分投影前后的光谱夹角 余弦判据，判断不同的中药色谱指纹图谱的相关组分色谱峰簇。该方法为中药指纹 图谱的数据处理、合理评价以及中药谱效学的基本理论研究提供一种实用的工具。     

Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata

As a representative of traditionally fermented Chinese medicine, Massa Medicata Fermentata (MMF) shows the functions of invigorating the spleen and stomach and promoting digestion, which plays an important role in the treatment of gastrointestinal diseases. The fermentation mechanism and the key factors that affect the quality of MMF have not been revealed yet, which has become an urgent issue that limits its clinical application. This article aims to systematically and comprehensively reveal the transformation of physical properties and the dynamic trend of chemical components including substrate components, volatile components, and lactic acid as anaerobic fermentation product during MMF fermentation. Along with obvious hyphae growth observed for MMF, the weight of MMF decreased, and the moisture and temperature increased. Through the quantified 14 components from substrate, ferulic acid increased from 45.53 ± 6.94 to 141.89 ± 78.40 μg/g, while glycosides and phenolic acids declined except caffeic acid. Also, within the 66 volatile components analyzed, alcohols and acids increased, while aldehydes and ketones decreased. Lactic acid was not detected in the fermentation substrate, but an apparent increase in lactic acid content was observed along with the increased fermentation days, resulting in 2.54 ± 0.15 mg/g on day 8. Based on the tested components, the fermentation process of MMF was discriminated into three distinct stages by principal component analysis, and an optimal fermentation time of four days was proposed. The results of this study will be of great significance to clarify the characteristics of fermentation and conduce to improving quality standards of MMF.