京制炒栀子炮制工艺及质量标准研究

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[中图分类号]R283;R 282.71[文献标志码]A［文章编号]1005-0310（2026）01-0064-07

Abstract：[Objective]To study the processing technologyand quality standards of Beijing-processed stir-fried Gardeniae Fructus，and provide theoretical and data support for the improvement of its processing standards. [Methods]The diffrences among three processing techniques—stir-fryed broken Gardeniae Fructus fruits with ginger juice，stir-fryed whole fruits with ginger juice，and stir-fryed without ginger juice—were analyzed and compared by examining characteristic components，color，and odor.High performance liquid chromatography （HPLC）was used to determine the content of geniposide.Thin layer chromatography（TLC）was applied for the thin-layer identification of geniposide.The moistureand totalash contents of the processd products were measured in acc ordance with the moisture determination method and ash determination method specified in the Chinese Pharmacopoeia （2O2O Edition）.The results were comprehensively analyzed and evaluated.[Results] There were no significant differences in the characteristic components among the three types of stir-fried Gardeniae Fructus，but obvious diferences were observed in color and odor.Among the ginger juice-stir-fried products，the whole-fruit stir-frying method showed more advantages.Based on the accumulation of data from 16 batches，four quality control standards were determined to be added for Beijing-processd stir-fried Gardeniae Fructus， including geniposide content determination，geniposide TLC identification，moisture content，and total ash content. The corresponding standards were set as 1.5% ，detectable（forgeniposide）， 8.5% ，and 6% （204号 respectively.[Conclusion]The study on the comparison of processing techniques and quality standards of ginger juice-stir-fried Gardenia jasminoides Elis provides important data support for the formulation of quality standards for Beijing-processed stir-fried Gardeniae Fructus in the Beijing Municipal Standards for Processing of Chinese Materia Medica Decoction Pieces（2O23 Edition），and effctively promotes the improvement and formulation of the official standards for Beijing-processed stir-fried Gardeniae Fructus.

Keywords： Beijing-processed stir-fried Gardeniae Fructus;processing technology ;quality standard research

栀子是茜草科植物栀子的干燥成熟果实，其性味苦寒，具有泻火除烦、清热利尿、凉血解毒之功效[1]。（剩余6468字）