新健胃包芯片中大黄总蒽醌类成分提取因素的优化

Optimization of the extractive factors of the Rhubarb total anthraquinones ingredients in Xin Jianwei chip tablet

目的优化提取新健胃包芯片中大黄总蒽醌类成分的影响因素,完善质量标准,加强产品质量控制。方法对提取方式进行单因素考察,对提取温度、时间,水解时间等影响因素进行优化处理,以HPLC法测定制剂中大黄总蒽醌类成分含量为质控指标。结果新健胃包芯片制剂中最佳提取条件为75℃甲醇回流提取1.5 h,8%盐酸酸化后,再提取2.0 h,有效成分的提取率最高,总蒽醌类成分最稳定。结论该方法稳定可行,可以作为该制剂的质量控制方法。

Objective To optimize the extraction factors of Rhubarb total anthraquinones ingredients in Xin Jianwei chip tablet, and to improve the quality standards to strengthen the quality control of products. Methods The extractive method was conducted a single-factor investigation,and the extraction temperature and time,and hydrolysis time were optimizated.The content of Rhubarb total anthraquinones ingredients in preparation used as an indicator of quality control was determined by HPLC method. Results The optimal extractive conditions of preparation were determined as follows：reflux extraction of methanol at 75℃ for 1.5 h,then,8% hydrochloric acid for acidification,and continued to extract for 2.0 h,at this time,the extraction rate of active components was the highest,and total anthraquinones ingredients were most stable. Conclusion This method is stable and feasible,and it can be used as quality control method of the preparation.