| 玄麦甘桔泡腾片的质量标准研究 |
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| 引用本文： | 陈炜霞. 玄麦甘桔泡腾片的质量标准研究[J]. 中国中医药现代远程教育, 2012, 10(23): 159-160 |
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| 作者姓名： | 陈炜霞 |
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| 作者单位： | 陈炜霞 (江苏镇江市第四人民医院,镇江,212003)； |
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| 摘 要： | 玄麦甘桔泡腾片清热滋阴、化痰利咽,临床上用以用于阴虚火旺,虚火上浮,口鼻干燥,咽喉肿痛。处方中玄参为君药,麦冬为臣药,甘草为佐药。玄参中药效成分哈帕俄甙在药材中含量平均约为0.1%,在制剂中含量约为十万分之一;麦冬中代表药效的单一活性成分尚不明确;甘草中甘草酸具有解毒、抗炎、镇咳、抗肿瘤、抗溃疡、抗菌等多种药理作用,是甘草的主要药效成分,故将甘草酸定为本制剂含量测定的指标成分。
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| 关 键 词： | 玄麦甘桔泡腾片 HPLC法 甘草酸 |
Study on the Quality Standard of Xuanmaiganju Effervescent Tablets |
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| Chen Weixia. Study on the Quality Standard of Xuanmaiganju Effervescent Tablets[J]. Chinese Medicine Modern Distance Education of China, 2012, 10(23): 159-160 |
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| Authors: | Chen Weixia |
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| Affiliation: | Chen Weixia (The 4th People’s Hospital of Zhenjiang City, Jiangsu Province, Zhenjiang 212003,China) |
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| Abstract: | Objective Optimize the Xuan Mai kumquat effervescent quality control standards.Method HPLC determination of glycyrrhizic acid in the preparation.Result HPLC determination of glycyrrhizic acid in the preparation, to establish a stable preparation of quality control methods |
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| Keywords: | Xuan Mai kumquat effervescent HPLC method Glycyrrhizic acid |
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