Preparation and Quality Standard of Xielong Liquor
- VernacularTitle:蝎龙酒的制备及其质量标准研究
- Author:
Chenfang LIANG
;
Chunxu YANG
;
Hongwen WU
;
Jinshen LI
- Publication Type:Journal Article
- Keywords:
Xielong liquor;
Preparation;
Quality control;
Ferulaic acid
- From:
China Pharmacy
2005;0(18):-
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVE:To prepare Xielong liquor and establish its quality control.METHODS:Xielong liquor was prepared by classic merceration.Paeonia lactiflora in the formulation was identified by TLC,and the content of the active component ferulaic acid was determined by HPLC.RESULTS:The preparation was yellowish-brown in color and its TLC spots were clear and well-isolated.The linear range of ferulaic acid was 3.66～36.64 mg?L-1(r=0.999 8)and its the average recovery was 100.47%(RSD=0.84%,n=15).CONCLUSION:The preparation technology of Xielong liquor is simple and feasible and the quality of the preparation is stable and controllable,thus the established standard is applicable for the quality control of Xielong Liquor.
