陈金锋, 姜蕾, 刘国彬. 养阴清咽颗粒质量标准的提高研究[J]. 蚌埠医科大学学报, 2020, 45(9): 1305-1309. DOI: 10.13898/j.cnki.issn.1000-2200.2020.09.044
    引用本文: 陈金锋, 姜蕾, 刘国彬. 养阴清咽颗粒质量标准的提高研究[J]. 蚌埠医科大学学报, 2020, 45(9): 1305-1309. DOI: 10.13898/j.cnki.issn.1000-2200.2020.09.044
    CHEN Jin-feng, JIANG Lei, LIU Guo-bin. Study on the improving the quality standard of Yangyin Qingyan Granules[J]. Journal of Bengbu Medical University, 2020, 45(9): 1305-1309. DOI: 10.13898/j.cnki.issn.1000-2200.2020.09.044
    Citation: CHEN Jin-feng, JIANG Lei, LIU Guo-bin. Study on the improving the quality standard of Yangyin Qingyan Granules[J]. Journal of Bengbu Medical University, 2020, 45(9): 1305-1309. DOI: 10.13898/j.cnki.issn.1000-2200.2020.09.044

    养阴清咽颗粒质量标准的提高研究

    Study on the improving the quality standard of Yangyin Qingyan Granules

    • 摘要:
      目的更全面控制养阴清咽颗粒的质量,进一步完善质量标准。
      方法采用薄层色谱法对养阴清咽颗粒中未纳入质量标准的金银花、玄参、甘草、白花蛇舌草、桔梗药味进行定性鉴别,采用高效液相色谱法对养阴清咽颗粒中绿原酸进行含量测定。
      结果色谱鉴别中,供试品色谱与对照品色谱位置斑点或峰一致,专属性强且阴性无干扰;高效液相色谱分析绿原酸在0.236~2.360 μg范围内线性良好,平均回收率为97.79%,RSD%=1.17%。
      结论本实验所使用的方法处理简单,专属性强,重现性好,能较全面反映养阴颗粒的内在质量,可用于完善该制剂的质量控制。

       

      Abstract:
      ObjectiveTo improve the quality of Yangyin Qingyan Granule.
      MethodsIn Yangyin Qingyan Granule, the Honeysucklein, figwort, licorice, oldenlandia and balloon flower root were iidentided using the thin layer chromatography, and the chlorogenic acid content was measured using HPLC.
      ResultsThe results of chromatographic identification showed that chromatographic position of the test sample was consistent with that of the control sample, and the strong specificity and no negative interference were found.The results of high performance liquid chromatography analysis showed that the chlorogenic acid was well linear in the range of 0.236 to 2.360μg, the average recovery rate was 97.79%, and the RSD% was 1.17%.
      ConclusionThe method is simple, reliable, good specificity and high reproducibility, which can fully reflect the inner quality of Yangyin Qingyan Granule, and be used to improve the quality control of the preparation.

       

    /

    返回文章
    返回