苓桂术甘汤煎出液浓缩前后质量对比及稳定性研究OA

Objective To explore the impact of different storage conditions on the quality and stability of Chinese medicine decoctions before and after concentration.Methods Linggui Zhugan decoction was selected as the research object,and its decoction and concentrated liquid were prepared.Two storage conditions were set:room temperature(0-30℃)and refrigeration(2-8℃),with storage for 2 weeks in both groups.The properties,taste,content of water-soluble extractives,and microbial limit of the decoction were compared among the samples in each group.Results After concentration,the samples became more bitter in taste,darker in color,with a small amount of sediment;while before concentration,the samples were relatively lighter in color,astringent and sweet in taste,with less sediment.Compared with the pre-concentration samples,the contents of liquiritin and ammonium glycyrrhizinate in the post-concentration samples were lower,but the difference was not statistically significant.The same trend was observed after storage for two weeks under different storage conditions.Meanwhile,during the storage period,the microbial limit of all groups of samples was qualified with no significant difference.Conclusion Before and after the concentration of Linggui Zhugan decoction,the quality indicators were relatively stable within two weeks of storage at both room temperature and refrigeration,with the overall stability under refrigeration being slightly better than at room temperature.