The research of quality control for the stir-baked Curcumae Rhizoma with vinegar

OBJECTIVE To improve the quality control method of the stir-baked Curcumae Rhizoma with vinegar.METHODS Use TLC method to conduct the study of the stir-baked Curcumae Rhizoma with vinegar.The absorbance,water content,total ash,acid-insoluble ash and extract were detected.The content of volatile oil was determined.The content of curcumine which was the effective substance in the stir-baked Curcumae Rhizoma with vinegar was determined as the index by HPLC.RESULTS The linear correlation of the curcumine was good in extent of 0.0144-0.144 mg·mL~-1(r=0.9999,n=6) and the recovery was 96.02%(RSD=2.80%,n=6).The content of the curcumine in the stir-baked Curcumae Rhizoma with vinegar was no less than 40 μg·g~-1.CONCLUSION The quality standard of stir-baked Curcumae Rhizoma with vinegar is completed.The systemic method of detecting curcumine in stir-baked Curcumae Rhizoma with vinegar is simple,sensitive and well repeatable,which can be used for quality control and to ensure the safety and effectiveness in clinical pharmacy.