| 中药红曲化学稳定性多成分综合评价 |
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| 引用本文： | 李永国,柳红,王峥涛,胡之璧.中药红曲化学稳定性多成分综合评价[J].高等学校化学学报,2006,27(1):35-38. |
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| 作者姓名： | 李永国 柳红 王峥涛 胡之璧 |
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| 作者单位： | 1. 中药标准化教育部重点实验室， 上海中药标准化研究中心, 上海中医药大学中药研究所, 上海 201203;
2. 中国科学院上海药物研究所药物发现与设计中心, 新药研究国家重点实验室， 上海 201203 |
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| 基金项目： | 上海市科委资助项目;曲阜师范大学校科研和教改项目 |
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| 摘 要： | 建立了利用高效液相色谱法同时测定红曲中具降血脂活性的12种他汀类成分的方法， 并进行方法学评价. 研究了红曲在高温(80及60 ℃)高温高湿(60 ℃及75%RH), 室温高湿(25 ℃及92.5%RH)和光照等条件下的化学稳定性, 在40 ℃及75%RH的条件下进行3个月的加速试验. 通过测定稳定性试验样品中12种他汀类成分的含量, 考察了红曲中这些成分的动态变化情况， 并加以综合评价.
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| 关 键 词： | 红曲 化学稳定性 他汀类成分 综合变化率 |
| 文章编号： | 0251-0790（2006）01-0035-04 |
| 收稿时间： | 03 31 2005 12:00AM |
| 修稿时间： | 2005-03-31 |
Multi-components Comprehensive Evaluation on Chemical Stability of Fermented Red Yeast Rice |
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| LI Yong-Guo,LIU Hong,WANG Zheng-Tao,HU Zhi-Bi.Multi-components Comprehensive Evaluation on Chemical Stability of Fermented Red Yeast Rice[J].Chemical Research In Chinese Universities,2006,27(1):35-38. |
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| Authors: | LI Yong-Guo LIU Hong WANG Zheng-Tao HU Zhi-Bi |
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| Institution: | 1. Key Laboratory of Standardization for Chinese Medicines of Ministry of Education,
Shanghai R & D Center for Standardization of Chinese Medicines, Institute of Chinese ;
Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China;
2. Center for Drug Discovery and Design, State Key Laboratory of Drug Research, ;
Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, China |
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| Abstract: | A novel multi-components comprehensive evaluation approach in the present research is superior to the conventional single marker-orientation method in being more reasonable and suitable for the demonstration of the chemical stability of Chinese Medicines(CMs). An application of this proposed method on the chemical stability study of fermented red yeast rice, one of traditional Chinese healthcare food and medicines, was addressed. The accelerated testing(40 ℃, 75%RH) for 3 months and the stress testing under five storage conditions involving high temperature(80 ℃, 60 ℃), high humidity(25 ℃ and 92.5%RH) and high humidity with high temperature(60 ℃ and 75%RH) and light effects were carried out. A complex criteria, given name “variability percentageV(%)]” was initiated to display the combination of multi-components stability in CM. The results show that variability percentageV(%)] generated from the sum of monacolin lacton and acid forms was preferred to assess the stability of red yeast rice. This proposed way could be used as technique platform and applied to stability evaluation of other CMs, which could provide detail information on the inter- and intra- varieties of multi-components in CM. |
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| Keywords: | Red yeast rice Chemical stability Monacolins Complex criteria variability |
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