主客观组合赋权法结合质量常数法划分酒黄连饮片的等级
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篇名: 主客观组合赋权法结合质量常数法划分酒黄连饮片的等级
TITLE: Classification of Rice-wine Processed Coptidis Rhizoma Decoction Piece Based on Subjective and Objective Combination Weighting Method and Quality Constant Method
摘要: 目的:为酒黄连饮片的质量控制与评价提供参考。方法:以不同厂家的17批酒黄连饮片为考察样品,采用高效液相色谱法测定其中表小檗碱、黄连碱、巴马汀、小檗碱等4种生物碱的含量;利用主客观组合赋权法(层次分析法结合变异系数法)计算表小檗碱、黄连碱、巴马汀、小檗碱的复合权重,然后采用质量评价法结合饮片外观形态和4种生物碱含量对其进行质量评价,计算百分质量常数并据此对酒黄连饮片进行等级划分。结果:根据4种生物碱含量测定结果,17批样品中共有13批样品符合2015年版《中国药典》(四部)要求。合格的13批样品的质量常数为10.03~26.96,百分质量常数为37.20%~100%。若将百分质量常数≥80%的样品列为一等品,百分质量常数为50%~<80%的列为二等品,其余的列为三等品,则一等品的质量常数≥21.57,二等品的质量常数为13.48~<21.57,三等品的质量常数<13.48。根据该分级标准,13批合格样品中共有3批被划分为一等品,6批被划分为二等品,4批被划分为三等品。结论:本研究建立的主客观组合赋权法结合质量常数法可更科学、合理地对酒黄连饮片进行等级划分。
ABSTRACT: OBJECTIVE:To provide refere nce f or the quality control and evaluation of rice-wine processed Coptidis Rhizoma decoction piece. METHODS :Taking 17 batches of rice-wine processed Coptidis Rhizoma decoction piece from different manufacturers as samples ,HPLC method was adopted to determine the contents of 4 kinds of alkaloids as epiberberine ,coptisine, palmatine and berberine. The compound weights of epiberberine ,berberine,palmatine and berberine were calculated by the subjective and objective combination weighting method (AHP combined with variation coefficient ). Then the quality evaluation method was used to evaluate the quality of decoction pieces combined with the appearance of decoction pieces and the contents of 4 alkaloids. The percent mass constant was calculated and the grade of rice-wine processed Coptidis Rhizoma decoction piece was classified. RESULTS :According to the results of content determination of 4 kinds of alkaloids ,among 17 batches of samples ,a total of 13 batches of samples met the requirements of 2015 edition of Chinese Pharmacopoeia (part Ⅳ). Mass constants of 13 batches of qualified samples were 10.03-26.96,and the percent mass constants were 37.20%-100%. If the percent mass constant ≥ 80% of the sample was listed as the first-class product ,the sample with the percent mass constant between 50%-<80% was classified as the second-class product ,and the rest was listed as the third-class product ,therefore the quality constant of first-class product was ≥21.57,that of second-class product was 13.48-<21.57,and that of third-class product was <13.48. According to the grading standard ,3 batches of 13 batches of qualified samples are classified as first-class products ,6 batches are classified as second-class products ,4 batches are classified as third-class products. CONCLUSIONS :The established subjective and objective combination weighting method and quality constant method can more scientifically and reasonably classify rice-wine processed Coptidis Rhizoma decoction piece.
期刊: 2020年第31卷第23期
作者: 王雪莲,穆成林,卢焘韬,唐丽婧,周欣,康希,杨荣平
AUTHORS: WANG Xuelian ,MU Chenglin ,LU Taotao ,TANG Lijing,ZHOU Xin,KANG Xi,YANG Rongping
关键字: 酒黄连饮片;主客观赋权法;质量常数;百分质量常数;等级评价
KEYWORDS: Rice-wine processed Coptidis Rhizoma decoction piece ;Subjective and objective combination weighting method ;
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