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目的验证比较生产车间和实验室制备的葛藤提取物的内在质量,探讨实验制备与工业化生产工艺之间的差异。方法采用紫外-可见分光光度法和HPLC法,以葛根素、大豆苷、大豆苷元等成分的含量为评价指标,测定葛藤提取物含量,通过HPLC法制作的葛藤提取物指纹图谱比较和分析各提取物中异黄酮成分组成和含量。结果工业化生产和实验室制备的不同批次间葛藤提取物样品的异黄酮含量相近,差异较小,质量稳定。结论葛藤提取物实验室制备工艺转化为产业化工艺流程可靠可行,为工业化生产提供了保障。
Objective To verify and compare the intrinsic quality of kudzu vine extract prepared in the production workshop and laboratory and to explore the difference between experimental preparation and industrial production process. Methods UV-Vis spectrophotometry and HPLC were used to evaluate the content of Pueraria lobata extract, Puerarin, Daidzein, Daidzein and other components. The HPLC fingerprint of Pueraria lobata was compared and analyzed. Isoflavones extract composition and content. Results The samples of kudzu vinegar from different batches of industrialized production and laboratory preparation had similar isoflavone content with little difference and stable quality. Conclusion It is reliable and feasible that the preparation process of kudzu vine extract into laboratory technology is reliable and feasible for industrial production.