川木香煨制工艺及质量标准的分析-analysis of stewing process and quality standard of radix aucklandiae.docxVIP

During the study about quality standard, we formulate quality standard about raw herb and paper-roast product,HPLC was adopted in the process of systemic methodology examination about the main effective compositions and method how to determine Costunolide and Dehydrcostuslactone was formulated,the content limit of Costunolide and Dehydrcostuslactone in raw herb and paper-roast product is more than 2.9%,2.6% for raw and paper-roast products; micro-identification, meanwhile, TLC-identification, water and ash-determination, heavy metal determination are completed,which guarante- es the safety,eff