鹿茸珍葛胶囊质量标准研究

Study on Quality Standard for Lurongzhenge Capsules

[目的]建立鹿茸珍葛胶囊质量标准,为该保健食品的质量控制提供理论依据。[方法]采用分光光度法,根据GB5009系列国家标准方法及《中国药典》,对该保健食品的功效成分和理化指标进行测定,建立质量控制标准。[结果]功效成分检测:总黄酮≥22.6g/kg,钙≥173.5 g/kg,蛋白质≥53.4 g/kg;理化指标检测:水分≤9.0%,灰分≤60%,崩解时限≤60 min。[结论]该方法操作简便,准确度高,重现性好,可作为该产品质量标准的制定依据。

[Objective] To establish the quality standard of Lurongzhenge Capsule, and to provide experimental basis for the quality control of healthy food. [Method] The spectrophotometry, GB5009 series of national standard and Chinese Pharmacopoeia were used to detect the functional component and physical and chemical index of healthy food. The quality control standard was established. [Result] Detection results of function-al component were as follows：total flavonoids≥22. 6 g/kg, calcium≥173. 5 g/kg, and protein≥53. 4 g/kg. Detection results of physical and chemical indexes were as follows：moisture≤9. 0%, ash content≤60%, and disintegration time≤60 min. [Conclusion] This method is reli-able, accurate, reproducible and feasible, and is suitable for the quality control of Lurongzhenge Capsules.