十三味肺清糖浆的制备及质量标准的研究

Study on preparation and quality standard of Shisanweifeiqing syrup

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.

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.