摘要
目的:研究不同制备方法对西帕依固龈液中没食子酸含量的影响,为其制备工艺提供理论支持。方法:采用高效液相色谱法测定两种方法制备的西帕依固龈液中没食子酸的含量。结果:标准规定的方法制备的西帕依固龈液中的没食子酸的的含量为0.03183mg/m L,改进后的方法制备的西帕依固龈液中的没食子酸的含量为0.04505 mg/m L。结论:新制备方法明显优于原制备方法。
Objective Study on the effects of different preparation methods on the xipayi liquid content of gallic acid in the preparation process, to provide theoretical support. Methods The two methods was evaluated by high performance liquid chromatography （HPLC） method of the preparation of the content of gallic acid in xipayi mouth rinse. Results Methods of the preparation of the xipayi mouth rinse in accordance with the prescribed standards of gallic acid liquid solid gum is the content of 0. 03183 mg/mL. The improved method of the preparation of the xipayi mouth rinse in accordance with the solid gum liquid of gallic acid content is 0. 04505 mg/mL. Conclusion the new preparation method is superior to the original preparation methods.
出处
《中国民族民间医药》
2017年第19期12-14,共3页
Chinese Journal of Ethnomedicine and Ethnopharmacy
关键词
西帕依固龈液
制备方法
没食子酸
Xipayi Mouth Rinse
Preparation Method
Gallic Acid
