目的 解决柴胡芳香水稳定性差的问题.方法 以微生物、理化性质、紫外吸收特征为柴胡芳香水稳定性评价指标,研究药材产地、储藏条件(高温、高湿、强光)及微生物变化对柴胡芳香水稳定性的影响.结果 不同产地柴胡所制备的柴胡芳香水紫外吸收特征有较大差异;高温和强光储藏条件及微生物会引起芳香水紫外吸收紫移或红移;高湿储藏条件会引起pH值升高.结论 柴胡产地是影响柴胡芳香水质量不稳定的主要因素,其次为微生物,高温和强光储藏条件亦有一定影响,高湿储藏条件影响最弱.%Objective To solve the problem of poor stability of Bupleurum aromatic water. Methods Influence factors of origin, storage conditions (high-temperature, high-humidity, strong-light) and microorganism on the stability of the Bu-pleurum aromatic water were evaluated by detecting microorganism, physical and chemical properties, UV absorption values during above different conditions. Results The ultraviolet absorption of Bupleurum aromatic water prepared from different origins varied greatly;high-temperature and strong-light storage conditions and microorganism could make the ultraviolet absorption of aromatic water purple-shift or red-shift; storage condition of high-humidity did increase the pH value. Conclusion The main influence factor of the Bupleurum aromatic water stability is producing area, followed by the microorganism, high-temperature and strong-light also have certain effect, the weakest is the high humidity storage condition.
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