Research on Quality Control of Chuanbei Qingfei Syrup
Objective To study the quality control of commercially available Chuanbei Qingfei syrup by quantitatively detecting glycyrrhizin,glycyrrhetinic acid,six preservatives(benzoic acid,sorbic acid,hydroxybenzyl methyl ester,hydroxybenzyl ethyl ester,hydroxybenzyl propyl ester,hydroxybenzyl butyl ester),and qualitatively detecting menthol and berberine.Methods LC-MS/MS was used to qualitatively determine the content of berberine in Chuanbei Qingfei syrup;Quantitative determination of the total content of glycyrrhizin,glycyrrhetinic acid,benzoic acid,sorbic acid,and hydroxy-phenyl esters in Chuanbei Qingfei syrup by high performance liquid chromatography;Qualitative determination of menthol in Chuanbei Qingfei syrup by gas chromatography.Results In the results of 31 batches of Chuanbei Qingfei syrup,the content of glycyrrhizin was 0.013～0.245 mg·mL-1,and the content of glycyrrhetinic acid was 0.117～0.624 mg·mL-1;The total content of benzoic acid and sorbic acid is 0.130％～0.360％,and the total content of hydroxyphenyl esters is 0.009％～0.050％;Menthol and berberine were not detected in 6 batches,while all other batches were detected.Conclusion The multi item characterization of glycyrrhizin,glycyrrhetinic acid,preservatives,menthol,and berberine can provide reference for the quality control of Chuanbei Qingfei syrup.
Chuanbei Qingfei syrupGlycyrrhizinGlycyrrhetinic acid6 types of preservativesMenthol brainXi-beimu alkali
万方数据
维普
