开胃消食合剂的制备及质量控制  

Preparation and Quality Control of Kaiweixiaoshi Mixture

作　　者：张梅芳[1] 刘跃林[1] 

机构地区：[1]江苏省如皋市中医院,江苏如皋226500

出　　处：《中国药业》2014年第1期35-36,共2页China Pharmaceuticals

摘　　要：目的建立开胃消食合剂的质量控制方法。方法将山楂等中药进行提取和纯化后制备成开胃消食合剂;采用薄层色谱法定性鉴别陈皮、槟榔,用薄层扫描法测定方中熊果酸的含量。结果供试品与对照品薄层图谱斑点相同且清晰,开胃消食合剂每1 mL含熊果酸不得低于0.20 mg。结论该制剂制备工艺合理,方法易操作,质量稳定可控。Objective To prepare Kaiweixiaoshi Mixture and establish its quality control method. Methods Kaiweixiaoshi Mixture was prepared after extraction and purification of the traditional Chinese medicinal materials such as hawthorn; tangerine peel and areca nut were identified by the thin layer chromatography（TLC） method; the content of urolic acid was determined by the TLC scanning method. Results The TLC chromatogram spots of the sample product and the control product were identical and clear. The urdic acid content in 1 mL of the sample product could be no less than 0.20 mg. Conclusion The preparation technology of this preparation is rational and easy to operate with stable and controllable quality.

关 键 词：开胃消食合剂 薄层色谱 薄层扫描 熊果酸 

分 类 号：R283.6[医药卫生—中药学] R284.1[医药卫生—中医学]