芒果止咳合剂的制备与质量控制

Preparation and quality control of Mango Cough Mixture

目的:制备芒果止咳合剂并建立其质量控制方法。方法:采用微波提取法制备芒果止咳合剂;以化学法和薄层色谱(TLC)法鉴别芒果苷;以高效液相色谱(HPLC)法测定芒果苷的含量。结果:化学法和TLC能清晰地鉴别芒果苷;芒果苷进样量在4～14μg范围内线性关系良好(r=1.0000);加样回收率为96.78%(RSD=2.00%)。结论:本制剂制备方法简便,稳定性良好。TLC法专属性强,HPLC法简便、准确,可用于芒果止咳合剂的质量控制。

Objective： To prepare Mango Cough Mixture and establish its quality standard. Methods： The methods of microwave extraction was adopted to prepare for the mango cough mixture. Chemistry and TLC were used to identify Mangigerin, and HPLC was used to determine the content of Mangigerin. Results： Mangigerin was clearly identified with chemistry and TCL. A good linearity was seen of Mangigerin in the range of 4-14 μg （r=1.000 0）. The recovery rate was 96.78%（RSD=2.00%）. Conclusion： The preparation is simple in preparation technique and good in stability. The TLC method is highly exclusive. The HPLC method is simple, accurate, and can be used for the quality control of Mango Cough Mixture.