目的 比较没食子不同制备部位没食子酸和总鞣质的含量。方法 以没食子酸为对照品，分别采用HPLC法、干酪素比色法测定没食子药材、没食子不同制备部位没食子酸和总鞣质的含量。结果 没食子药材样品中没食子酸和总鞣质含量分别为5.76 %和42.85 %，各不同制备部位没食子酸和总鞣质含量分别为2.23 %~54.60 %和17.68 %~63.53 %。结论 没食子不同制备部位中没食子酸和总鞣质的含量差异明显，该研究为没食子药材的进一步开发和利用提供了数据支持。

Objective To compare contents of gallic acid and total tannins in different preparative fractions from Turkish galls. Methods With the gallic acid as reference，the contents of total tannins and gallic acid in the medicinal material of Turkish galls and its different preparative fractions were determined by high performance liquid chromatography and ultraviolet spectrophotometer，respectively. Results The contents of gallic acid and total tannins in the medicinal material of Turkish galls were 5.76 % and 42.85 %，respectively. The content range of gallic acid and total tannins in different preparative fractions from Turkish galls were 2.23~54.60 % and 17.68~63.53 %，respectively. Conclusion The contents of gallic acid and total tannins vary in different preparative fractions from Turkish galls greatly，which will provide a scientific basis for the rational exploitation and utilization of Turkish galls.

R284.1

新疆高校科研计划重点项目(XJEDU2010I32)。