| 十三味肺清糖浆的制备及质量标准的研究 |
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| 引用本文： | 王锐,王冬梅,郭玉岩,谢国梁,李永吉.十三味肺清糖浆的制备及质量标准的研究[J].哈尔滨商业大学学报(自然科学版),2012(2):133-135,146. |
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| 作者姓名： | 王锐 王冬梅 郭玉岩 谢国梁 李永吉 |
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| 作者单位： | 黑龙江中医药大学药学院 |
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| 基金项目： | 黑龙江中医药管理局中医药科研项目(ZHY10-Z05) |
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| 摘 要： | 优选十三味肺清糖浆的最佳制备工艺,建立科学严谨的质量控制方法.以主要成分黄芩苷的含量为指标,采用正交试验方法对超声提取工艺进行研究.单因素考察法优选101澄清剂加入比例.以紫外分光光度法和薄层色谱法制定质量标准.制备工艺为即超声提取2次,每次2 h,提取功率360W,再加入8%的101澄清剂滤过.并制定了黄芩和百部质量控制标准.本制备工艺简单可行,澄明度好,剂型改革合理.
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| 关 键 词： | 糖浆剂 超声提取 101澄清剂 制备工艺 质量控制 |
Study on preparation and quality standard of Shisanweifeiqing syrup |
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| WANG Rui,WANG Dong-mei,GUO Yu-yan,XIE Guo-liang,LI Yong-ji.Study on preparation and quality standard of Shisanweifeiqing syrup[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2012(2):133-135,146. |
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| Authors: | WANG Rui WANG Dong-mei GUO Yu-yan XIE Guo-liang LI Yong-ji |
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| Institution: | (School of Pharmacy,Heilongjiang University of Chinese Medicine,Harbin 150040,China) |
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| Abstract: | To optimize the preparation process and establish a quality control standard of shisanwei feiqing syrup.Orthogonal design was used in the ultrasonic-assisted technique with the extraction.101-clarificant be applied to the preparation.The content of Baicalin is determined by UV.Stemona was identified by TLC.The process was extracted 2 times,2 h,360 W for each.and apply 8% 101-clarificant to the preparation.Baicalin and Stemona are established quality standard.The process is simple and feasible. |
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| Keywords: | syrup ultrasonic extraction 101-clarificant preparation process quality standard |
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