【摘要】 目的 :以绿原酸为定量指标 ,研究七味消毒饮的制剂工艺 ,建立七味消毒饮的质量标准。方法 :采取正交试验法进行工艺优选 ;采用TLC法为处方中蒲公英、金银花所含绿原酸、咖啡酸 ,制定了定性鉴别方法 ,用高效液相色谱法制定了制剂中蒲公英、金银花中绿原酸含的测定方法。结果 :提取次数及溶媒用量对绿原酸的提取有较大影响 ;在TLC图谱中可检出绿原酸的特征斑点 ;绿原酸在 2 1 .8～ 1 0 9μg/ml范围内有良好的线性关系 ,r=0 .9995。结论 :最佳提取工艺为药物 7倍量水提取 3次 ,每次 1h ;所建立的方法准确可靠 ,可用于该制剂的质量控制更多还原

【Abstract】 Objective: To study on the preparation and establish quantity standard of Qiweixiaodu Decoction with chlorogenic acid as quantitative marker. Methods: With the technique of orthogonal test, the chlorogenic acid and caffeic acid in dandelion and honeysuckle flower were differed by TLC. The chlorogenic acid in dandelion and honeysuckle flower was detected by HPLC. Result: The number of times for extract and the quantity has obviously effect on the chlorogenic acid extract. The chlorogenic acid has character blotch in TLC diagram. It has has good linear relation in 21.8～109μg/ml. γ=0.9995. Conclusion: The best technique was extracting 3 times with 7 doubles of medicine in 1h per time. The method was accurately and reliable for the quantity control of Qiweixiaodu Decoction.更多还原