“麻黄汤合苍耳子散”抗过敏性鼻炎口服液的制备及感官评价

Preparation and Sensory Evaluation of“Mahuang Tang Combined With Cang er Zi San”Anti Allergic Rhinitis Oral Liquid

制备一款有效的抗过敏性鼻炎口服液,借鉴“麻黄汤合苍耳子散”复方汤药的处方,根据其中药材的理化性质,采用了煎煮法、超声波辅助提取法、水蒸气蒸馏法等方法对处方中药的有效成分进行提取,并通过凝絮剂沉淀法等一系列操作来进行口服液的浓缩和制备。同时,采用紫外分光光度法来检测黄酮,多糖和挥发油的含量,并对口服液成品的感官指标进行质量检测。结果表明,此工艺稳定性好,合理可靠,所制备口服液的口感和澄清度适中,黄酮和多糖含量较高,分别达到9.52%和7.69%,挥发油含量为0.88%。所制备的口服液为澄清透明的黄棕色液体,味甜,略带一点苦涩和微刺鼻的气味。

To prepare an effective allergic rhinitis oral liquid,and to draw on the prescriptions of the“Ma Huang Tang he canger zi San”compound decoction,and according to the physical and chemical properties of the Chinese medicinal materials,decoction,ultrasonic-assisted extraction and Steam distillation extraction were used to extract the active ingredients of prescription Chinese medicines,the oral liquid was concentrated and prepared by a series of operations such as flocculant precipitation method.At the same time,UV Spectrophotometer was used to detect the contents of flavonoids,polysaccharides and volatile oils,and the sensory indexes of the finished products were tested for quality.The results showed that the process was stable,reasonable and reliable.The oral liquid had moderate taste and clarity.The contents of flavonoids and polysaccharides were 9.52%and 7.69%,respectively,and the content of volatile oil was 0.88%.The prepared oral liquid is a transparent yellow-brown liquid with a sweet taste and a slightly bitter and pungent smell.