摘要
目的:介绍平律饮的制备及其质量控制方法。方法:采用合剂制备方法,水蒸汽蒸馏收集挥发性成分;常温放置考察稳定性;薄层色谱(TLC)法对五味子、黄芩、金银花作定性鉴别。结果:各项指标均符合合剂项下有关规定;薄层色谱分离度较高,无干扰,重现性好。结论:生产工艺合理,质量稳定;鉴别方法简便,重复性好,可作为该制剂质量控制的定性标准。
Objective：To introduce the methods of preparation and quality control of Pinglu mixture.Methods：Adopting the preparation of mixture, and collecting volatile ingredients via vapour distillation; observe the stability in normal temperature; to make qualitative identification of the fruit of Chinese Magnoliavine Fruit, Baical Skullcap Root and Honeysuckle Flower using thin layer chromatography （TLC）.Results：Every index all accords with the related criterions about the mixture; the resolution and reproducibility of the thin layer chi＇omatogram is good without interference.Conclusion：The process is rational and the quality is stable; the method of differentiating is simple and convenient with a good repeatability, which can be adopted as the qualitative criteria of the quality control of the preparation.
出处
《亚太传统医药》
2010年第1期33-34,共2页
Asia-Pacific Traditional Medicine
基金
武汉市科技局科技计划项目(Z20036002009)
