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Preparation and Quality Evaluation of Standard Decoction of Chrysanthemi Indici Flos Based on Traditional Decoction Process / 中国实验方剂学杂志
Chinese Journal of Experimental Traditional Medical Formulae ; (24): 144-149, 2019.
Artigo em Chinês | WPRIM | ID: wpr-802044
ABSTRACT

Objective:

To study the dry extract rate,determination and transfer rate of maker compounds,fingerprint and others of standard decoction of Chrysanthemi Indici Flos and provide basic data for the preparation of this standard decoction and its dispensing granules by establishing 15 batches of standard decoction of Chrysanthemi Indici Flos from 5 different places.

Method:

The standard decoction of Chrysanthemi Indici Flos was prepared based on the traditional decoction process,the content of linarin was determined by UPLC-DAD,the transfer rate of this composition was calculated,the fingerprint was drawn,the extract powder was prepared by vacuum drying,and the dry extract rate was calculated.

Result:

The concentration of linarin in 15 batches of standard decoction of Chrysanthemi Indici Flos was 0.19-0.74 g·L-1,the transfer rate of linarin was 21.95%-66.23%,its average transfer rate was 37.12% with RSD of 11.8%,the pH value was 5.1-5.5,the range of dry extract rate was 24.7%-32.5%,the average dry extract rate was 27.87% with RSD of 2.4%.There were 9 major common peaks in the fingerprint and 2 peaks(No. 2 and No. 9) were confirmed,such as chlorogenic acid and linarin.

Conclusion:

The preparation method in this research conforms to the traditional decoction method and is stable and feasible.It can be used for the preparation and quality evaluation of standard decoction of Chrysanthemi Indici Flos.

Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Chinese Journal of Experimental Traditional Medical Formulae Ano de publicação: 2019 Tipo de documento: Artigo

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Texto completo: DisponíveL Índice: WPRIM (Pacífico Ocidental) Idioma: Chinês Revista: Chinese Journal of Experimental Traditional Medical Formulae Ano de publicação: 2019 Tipo de documento: Artigo