新疆一枝蒿口服液的制备工艺优化研究

为了探究新疆一枝蒿口服液的最佳制备工艺,采用水提醇沉法提取新疆一枝蒿中的总黄酮,经单因素、响应面试验获取最佳的制备工艺参数,并通过薄层层析与含量限度测定对新疆一枝蒿口服液建立初步的质量控制。结果表明：新疆一枝蒿最佳制备工艺为料液比1:14,煎煮时间为1.5 h,醇沉浓度为50%。供试品色谱中,在与对照品色谱相应的位置上,显相同颜色的斑点,含量限度测定黄酮含量范围在28.67～29.59 mg/mL,平均值为29.10 mg/mL,最低限度为23.28 mg/mL。

Optimization of the preparation process of Atemisia rupestris L. Oral Liquid

In order to explore the best preparation process of Atemisia rupestris L. oral liquid, the total flavonoids in Atemisia rupestris L. oral liquid were extracted by water extraction and ethanol precipitation method, and the best preparation process parameters were obtained through single factor and response surface test, and the preliminary quality control of Atemisia rupestris L. oral liquid was established through thin layer chromatography and content limit determination. The results showed that the optimal preparation process for Atemisia rupestris L. was a material liquid ratio of 1:14, a decoction time of 1.5 hours, and an alcohol precipitation concentration of 50%. In the chromatogram of the test sample, there are spots of the same color at the corresponding positions as the reference sample. The content limit of flavonoids is determined to be between 28.67 and 29.59 mg/mL, with an average value of 29.10 mg/mL and a minimum limit of 23.28 mg/mL.