光明中医2026，Vol.41Issue(3)：42-45,4.DOI:10.70976/j.issn.1003-8914.2026.03.010
苓桂术甘汤煎出液浓缩前后质量对比及稳定性研究
Study on the Quality Comparison and Stability of Linggui Zhugan Decoction before and after Concentration
摘要
Abstract
Objective To explore the impact of different storage conditions on the quality and stability of Chinese medicine decoctions before and after concentration.Methods Linggui Zhugan decoction was selected as the research object,and its decoction and concentrated liquid were prepared.Two storage conditions were set:room temperature(0-30℃)and refrigeration(2-8℃),with storage for 2 weeks in both groups.The properties,taste,content of water-soluble extractives,and microbial limit of the decoction were compared among the samples in each group.Results After concentration,the samples became more bitter in taste,darker in color,with a small amount of sediment;while before concentration,the samples were relatively lighter in color,astringent and sweet in taste,with less sediment.Compared with the pre-concentration samples,the contents of liquiritin and ammonium glycyrrhizinate in the post-concentration samples were lower,but the difference was not statistically significant.The same trend was observed after storage for two weeks under different storage conditions.Meanwhile,during the storage period,the microbial limit of all groups of samples was qualified with no significant difference.Conclusion Before and after the concentration of Linggui Zhugan decoction,the quality indicators were relatively stable within two weeks of storage at both room temperature and refrigeration,with the overall stability under refrigeration being slightly better than at room temperature.关键词
苓桂术甘汤/浓缩/储存条件/含量测定/微生物限度检查Key words
Linggui Zhugan decoction/concentration/storage condition/content determination/microbial limit test分类
医药卫生引用本文复制引用
吕婷婷,王蔚云,谢子萍..苓桂术甘汤煎出液浓缩前后质量对比及稳定性研究[J].光明中医,2026,41(3):42-45,4.基金项目
上海市中药专家传承工作室建设项目(No.2020ZYGZS-015) （No.2020ZYGZS-015）
