儿科药学杂志2014，Vol.20Issue(9)：46-49,4.DOI:10.13407/j.cnki.jpp.1672-108X.2014.09.016
抗感利咽糖浆的制备及质量标准研究
Study on Preparation and Quality Standard of Kangganliyan Syrup
黄良永 1李鹂 1甘春英1
作者信息
- 1. 湖北医药学院附属太和医院,湖北十堰442000
- 折叠
摘要
Abstract
Objective:To prepare Kangganliyan syrup and establish its quality standard.Methods:The constituents such as Isatidis Folium,Forsythiae Fructus in Kangganliyan syrup were identified by TLC.The content of Baicalin,Polydatin in Kangganliyan syrup were identified and determined by HPLC.Results:The characterisic spots in TLC were noted.The peaks of the two ingredients are segregated effectively.The linear range of Baicalin was 16.0 ～240.0 μg/mL and the average recovery was 98.71％ (n=5),RSD=0.67％.The linear range of Polydatin was 32.0 ～ 480.0 μg/mL and the average recovery was 97.02％ (n =5),RSD =1.03％.Conclusions:This method is simple and reliable,and can be used quality control of Kangganliyan syrup.关键词
抗感利咽糖浆/薄层色谱法/高效液相色谱法/质量标准Key words
Kangganliyan syrup/ TLC/ HPLC/ Quality standard分类
医药卫生引用本文复制引用
黄良永,李鹂,甘春英..抗感利咽糖浆的制备及质量标准研究[J].儿科药学杂志,2014,20(9):46-49,4.
