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[Quality standard of stewed rhizoma polygonati with yellow wine]
Gao-Ming Lei1, Wei-Sheng Feng, Yun-Xia Feng
1Pharmacy College, Henan College of Traditional Chinese Medicine, Zhengzhou 450008, China. leigm1982@163.com
Objective:
To improve the quality standard of stewed Rhizoma Polygonati with yellow wine.
Methods:
On the basis of Chinese Pharmacopoeia 2010, some items were added, which included assay of reducing sugars, water-soluble extracts, acid insoluble ash content and 5-hydroxymethylfurfural.
Results:
Reducing sugars was no less than 34.0%, water-soluble extracts no less than 19.0%, acid insoluble ash content no more than 0.2%, 5-hydroxymethylfurfural no more than 0.02%.
Conclusion:
The quality standard of stewed Rhizoma Polygonati with yellow wine is improved on the basis of Chinese Pharmacopoeia.