杏荷止咳糖浆的制备工艺研究

Study on Preparation Process of Xinghe Zhike Syrup

目的 :探索杏荷止咳糖浆的最佳制备工艺。方法 :以芍药苷的含量为指标 ,应用 L9( 34)正交试验设计筛选杏荷止咳糖浆的最佳提取工艺条件 ,提取液经浓缩后添加蔗糖等辅料 ,制成糖浆剂。结果 :影响提取的主次因素为 :B>A >C( A为煎煮时间 ;B为煎煮次数 ;C为加水量 )。综合分析确立提取条件为 :加水煎煮 3次 ,每次加 8倍量水煮 1.5 h。结论 :优选得到的工艺稳定可行。

Objective: To explore the best preparation process of Xinghe Zhike Syrup. Methods:L 9(3 4) orthogonal design was used to screen the optimum extraction condition of Xinghe Zhike Syrup which was measured against the content of paeoniflorin as an index. The extractive liquid was concentrated and added with sucrose and other excipients to made into syrup. Results: The factors influenting extraction efficiency were as follows: B>A>C (A: Duration of decoction. B: Times of decoction. C: The amount of water added.) As a result, the optimum extraction condition was: decocting the drug for 3 times, 1.5 hour at every turn, after adding 8 folds of water. Conclusion: The optimized process is stable and high efficient.