哈尔滨商业大学学报（自然科学版）2012，Vol.28Issue(2)：133-135,146,4.
十三味肺清糖浆的制备及质量标准的研究
Study on preparation and quality standard of Shisanweifeiqing syrup
摘要
Abstract
To optimize the preparation process and establish a quality control standard of shisanwei feiqing syrup. Orthogonal design was used in the ultrasonic - assisted technique with the extraction. 101 -clarificant be applied to the preparation. The content of Baicalin is determined by UV. Stemona was identified by TLC. The process was extracted 2 times, 2h, 360 W for each, and apply 8% 101 - clarificant to the preparation. Baicalin and Stemona are established quality standard. The process is simple and feasible.关键词
糖浆剂/超声提取/101澄清剂/制备工艺/质量控制Key words
syrup / ultrasonic extraction/ 101 -clarificant/ preparation process/ quality standard分类
医药卫生引用本文复制引用
王锐,王冬梅,郭玉岩,谢国梁,李永吉..十三味肺清糖浆的制备及质量标准的研究[J].哈尔滨商业大学学报（自然科学版）,2012,28(2):133-135,146,4.基金项目
黑龙江中医药管理局中医药科研项目(ZHY10-Z05). （ZHY10-Z05）
