论文部分内容阅读
目的考察辅料种类、温度和时间对油橄榄叶中橄榄苦苷和羟基酪醇稳定性和均一性的影响。方法橄榄苦苷与羟基酪醇的检测采用Sino Chrom ODS-BP色谱柱(4.6 mm×250 mm,5μm),以乙腈-水(25∶75)为流动相,流速1.0 m L·min?1,检测波长232 nm。结果以淀粉、羧甲基淀粉钠、微晶纤维素、低取代羟丙纤维素和滑石粉为辅料制得颗粒中的橄榄苦苷与羟基酪醇含量稳定。制颗粒过程中采用70℃烘干1 h即可。稠浸膏于4℃条件下,密闭遮光放置96 h后,其橄榄苦苷与羟基酪醇含量均一且稳定。结论上述制剂辅料可用于油橄榄叶提取物的颗粒剂或片剂研究,且含量均一、稳定。
Objective To investigate the effects of the kinds of excipients, temperature and time on the stability and homogeneity of oleuropein and hydroxytyrosol in olive leaves. Methods The chromatographic column of Sino Chrom ODS-BP (4.6 mm × 250 mm, 5 μm) with acetonitrile-water (25:75) as the mobile phase at a flow rate of 1.0 mL · min -1 was used for the determination of oleuropein and hydroxytyrosol. Detection wavelength of 232 nm. Results Starch, sodium carboxymethyl starch, microcrystalline cellulose, low-substituted hydroxypropyl cellulose and talc as excipients in the particles of oleuropein and hydroxytyrosol content stability. Granulation process used in 70 ℃ drying 1 h can be. Thick extract at 4 ℃ conditions, confined shading placed 96 h, the oleuropein and hydroxytyrosol content were uniform and stable. CONCLUSION The above formulation excipients can be used for the study of granules or tablets of olive leaf extract with uniform and stable content.