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1、授予單位代碼10089學號或申請?zhí)?3726V妗逭科走交HebeiMedicalUniversity碩士學位論文在職科學學位中藥復方制劑的質量控制研究學位申請人：孟巖導師：張?zhí)m桐教授專業(yè)：藥物分析學二級學院：藥學院2015年3月河北醫(yī)科大學學位論文使用授權及知識產權歸屬承諾本學位論文是在導師（或指導小組）的指導下，由本人獨立完成。本學位論文研究所獲的研究成果，其知識產權歸河北醫(yī)科大學所有。河北醫(yī)科大學有權對本學位論文進行交流、公開和使用。凡發(fā)表與學位論文主要內容相關的論文，第一署名單位為河北醫(yī)科大學，試驗材料、原始數(shù)據(jù)、申報的專利
2、等知識產權均歸河北醫(yī)科大學所有。否則，承擔相應的法律責任。研究生簽^導師簽章#_二級學院_￥:>/抨f月t曰河北醫(yī)科大學研究生學位論文獨創(chuàng)性聲明本論文是在導師指導下進行的研究工作及取得的研究成果，除了文中特別加以標注等內容外，文中不包含其他人已發(fā)表或撰寫的研究成果，指導教師對此進行了審定。本論文由本人獨立撰寫，文責自負。研究生簽名導師簽章：年t-月曰7o/?目錄中文摘要················································································1英文
3、摘要················································································3研究論文中藥復方制劑的質量控制研究引言················································································5第一部分苯酚-硫酸比色法測定三黃糖敏湯中總多糖的含量前言··························································
4、······················6材料與方法·······································································6結果················································································9附表················································································11討論
5、················································································12小結················································································12參考文獻··········································································13第二部分HPLC-MS/MS法同時測定健胃消食
6、片中8種成分的含量前言···············································································15材料與方法·······································································15結果················································································18附圖·············
7、···································································20附表················································································22討論················································································25小結······························
8、··················································25參考文獻·····························································
