摘要
本研究的目的是确定四磨汤糖浆的制备工艺和含量测定方法,所采用的方法是对四磨汤糖浆的工艺进行了优选研究。采用高效液相色谱法测定四磨汤糖浆中柚皮苷的含量。通过对加水量进行选择,确定了四磨汤糖浆水提的最佳工艺。柚皮苷的线性范围为13.5~135.0μg·ml-1(r=0.9997),样品平均加样回收率(n=6)为99.2%,RSD为1.1%。由此可见,四磨汤糖浆工艺稳定,质量可控。含量测定方法结果准确,重现性好。
It is apparent that the objective of study isto establish the preparation technology and the method for content determination of Simotang syrup. The adopted method is tomake an optimized survey of the production process of Simotang syrup. Through adopting a HPLC method for determination of naringin in Simotang syrup, it finds that the quantity of water and optimum process of water extraction was determined. Clearly, The linear ranges of naringin are located in 13.5 -135.0μg · ml^ -1 （r =0. 9997）. The average recov- ery rate is 99.2% （n = 6）, and RSD is 1.1%. Therefore, it is concluded that the process of the syrup is stable and the quality is controllablefor industrial production. In short, the method for content determination is accurate and reproducible. There is no doubt that the method can effectively be used for quality control of Simotang syrup.
出处
《湖北成人教育学院学报》
2017年第5期79-83,共5页
Journal of Hubei Adult Education Institute
关键词
四磨汤糖浆
制备工艺
含量测定
柚皮苷
simotang syrup
preparation technology
content determination
naringin
