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目的:探讨退黄口服液澄清工艺及提高其稳定性的方法。方法:将复合酶、渗漉、煎煮3种不同工艺制备产品进行常温放置实验,以澄清度和大黄、苏木薄层鉴别等的定性检查;以及沉淀量和绿原酸含量变化双指标,采用Scheffe检验法进行不同水平不等次数实验两两间的多重比较。结果:不同工艺产品沉淀量及绿原酸含量变化有显著差异,复合酶工艺沉淀量及绿原酸含量变化值最小。结论:复合酶用于口服液澄清工艺有助于稳定性提高。
Objective: To explore the method of clearing away yellowing oral liquid and improve its stability. Methods: Three kinds of enzyme preparation, percolation, decoction prepared by different processes were placed in room temperature test, with clarity and rhubarb, Hematoxylin TLC identification and other qualitative tests; and precipitation and chlorogenic acid content of two indicators, The Scheffe test was used to carry out multiple comparisons between different levels of unequal number of experiments. Results: There were significant differences in the amount of precipitated products and the content of chlorogenic acid in different process products, and the change of sedimentation amount and chlorogenic acid content in the composite enzyme process was the smallest. Conclusion: The combination of enzyme and oral liquid clarification process can help to improve the stability.