加味雏痢净口服液的制备工艺研究

Study on the Preparation Technology of Jiawei Chulijing Oral Liquid

关键词:  雏鸡白痢  中药复方口服液  响应面试验  制备工艺

Key words:  Chicken dysentery  Traditional Chinese Medicine Compound Oral Liquid  Response surface experiment  Preparation process

摘要:

建立治疗雏鸡白痢的中药复方口服液加味雏痢净的制备工艺。以加水倍数、煎煮次数、煎煮时间为考察因素,以黄芩苷、连翘酯苷A的总含量和浸出物的综合评分为评价指标,在单因素试验的基础上,采用Box-Behnken响应面设计法对该口服液的制备工艺条件进行优化。结果表明,味雏痢净口服液的最佳制备工艺为加水倍数为12倍,煎煮次数2次,煎煮时间1 h,在此条件下三次验证试验表明黄芩苷和连翘酯苷A总含量可达5.53 mg.mL_-1^,浸出物为15.89%,综合评分93.76分。该方法优化的工艺稳定可靠,科学可行,可为加味雏痢净口服液的工艺研究和规模化生产提供参考。

Abstract:

To establish the preparation process of the traditional Chinese medicine compound oral liquid of Jiawei Chulijing for the treatment of chicken dysentery. Based on single factor experiments, Box-Behnken response surface design method was used to optimize the preparation process conditions of the oral liquid, with water addition ratio, decoction frequency, and decoction time as evaluation factors, and the comprehensive score of the total content of baicalin and forsythrin A and the extract as evaluation indicators. The results showed that the optimal preparation process for Jiawei Chulijing oral liquid was to add 12 times more water, decoct twice, and decoct for 1 hour. Under these conditions, three validation experiments showed that the total content of baicalin and forsythrin A was 5.53 mg.mL_^-1, the extract was 15.89%, and the comprehensive score was 93.76 points. The optimized process of this method is stable, reliable, scientifically feasible, and can provide reference for the process research and large-scale production of Jiawei Chulijing Oral Liquid.