【摘要】 目的 :优选加味酸枣仁胶囊的制备工艺。方法 :以酸枣仁皂苷A含量为指标 ,考察提取溶媒、加溶媒量、提取时间三因素对提取效果的影响 ;采用固定圆锥底法考察粉体的流动性 ;选择测定酸枣仁皂苷A的含量作为控制本品的质量标准。结果 :酸枣仁最佳提取工艺即用 70 %乙醇提取 2次 ,第 1次 2h ,第 2次 1h ,用乙醇量均为 8倍药材量 ;粉末水分控制在 3.0 1%流动性好 ,休止角平均值为 2 8.2° ;该胶囊含酸枣仁皂苷A不得低于 11.0 0mg/粒。结论 :上述实验结果可为加味酸枣仁胶囊的制备提供实验依据更多还原

【Abstract】 Objective: To establish an optimized preparation procedure for additional wild jujuba seed capsules. Method: The content of wild jujuba seed saponin A was used as an index to examine the infuence of the three factors such as extraction solvent, additive solvent content and extraction time on the extraction effect; the method for fixing cone bottom was used to investigate the fluidity of powered substance; The content of saponin A of wild jujuba seed, which can be used as the quality standard to control this capsule, was selected and detected. Result: The best extraction technique was used to extract twice with 70% ethanol for two hours in first time, and one hour in the second time in which the amount of ethanol was 8 times as the crude drugs; the fluidity was best when the moisture of the powder was at 3.01% , the average value of the rest angle was 28.2 ℃, and the amount of saponin A was not less than 11:00 mg per capsule.Conclusion: The above result can provide experimental basis for the preparation of additional wild jujuba seed capsule.更多还原