悦康外感凉茶制备工艺的改进

Improvement on Preparation Technology of Yuekang Waigan Liangcha

目的:探讨悦康外感凉茶不同制备工艺的改进方案。方法:以靛玉红的含量和卫生学检查为指标,制备6种不同溶液,对悦康外感凉茶不同制备工艺的改进方案进行优选。结果:60Co辐射法、环氧乙烷法、流通蒸气法灭菌效果很好,但前两者投资大,操作要求高,后者则有效成分损失较大。综合以醇沉+紫外线+75%乙醇灭菌法为理想的工艺改进方案。结论:改进后的制备工艺方案不仅灭菌效果好,且制剂中有效成分靛玉红含量高,该制备工艺合理可行。

Objective：To observe the study on different improvement plans of preparation technologies of Yuekang Waigan Liangcha. Methods：Indirubin content and hygienics test were taken as the indexes to prepare 6 different solutions and optimally select the improvement plan of preparation technologies of Yuekang Waigan Liangcha. Results：^60Co radiant method, ethylene oxide method and circulation vapor method presented very good efficacy of sterilization. But the first two methods were high in investment and in operation requirements, and latter one was heavier in loss of effective components. The syn thetic alcohol sedimentation＋ultraviolet rays＋75% ethanol sprinkling sterilization was the satisfactory improvement plan of technology. Conclusion：Not only the innovated preparation technology plan is good at sterilization efficacy,but also the effective component, indirubin content is high in the preparation. This preparation technology is rational and feasible.