Traditional Chinese medicine composition for treating chronic pharyngitis and preparation method and quality control method thereof
A technology for chronic pharyngitis and composition, applied in the fields of pharmaceutical composition for treating chronic pharyngitis, traditional Chinese medicine composition for treating chronic pharyngitis and its preparation, capable of solving problems such as intractable cure and poor curative effect
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Embodiment 1
[0220] Scrophulariaceae 170g Aster 130g Asparagus 120g
[0221] Comfrey 50g Ophiopogon japonicus 70g Coltsfoot flower (made) 60g
[0222] Wood butterfly 70g Rehmannia glutinosa 70g Honeysuckle 210g
[0223] Shegan 140g Burdock 50g Peppermint Oil 0.5g
[0224] The above twelve flavors, except peppermint oil, coltsfoot flower crushed to 100 mesh, sieved; the other ten flavors such as Scrophulariaceae were decocted twice, adding 8 times the amount of water and decocting for 3 hours for the first time, and adding 6 Decoct with twice the amount of water for 2 hours, combine the decoction, let it stand for 24 hours, take the supernatant, concentrate it into a thick paste with a relative density of 1.35 (60-70°C), mix it with coltsfoot pollen, and depressurize below 60°C Dried, crushed to 80 mesh, added 25g of sucrose to make granules, sprayed with peppermint oil, added 1.75g of magnesium stearate, mixed evenly, pressed into 1000 tablets, coated with sugar, and obtained.
Embodiment 2
[0226] Scrophulariaceae 170g Baibu (made) 130g Asparagus 120g
[0227] Peony bark 50g Ophiopogon japonicus 70g Coltsfoot flower (made) 60g
[0228] Wood butterfly 70g Rehmannia glutinosa 70g Radix isatidis 210g
[0229] Green fruit 140g, cicada slough 50g, peppermint oil 0.5g
[0230] The above twelve flavors, except peppermint oil, coltsfoot flower crushed to 100 mesh, sieved; the other ten flavors such as Scrophulariaceae were decocted twice, adding 8 times the amount of water and decocting for 3 hours for the first time, and adding 6 Decoct with twice the amount of water for 2 hours, combine the decoction, let it stand for 24 hours, take the supernatant, concentrate it into a thick paste with a relative density of 1.35 (60-70°C), mix it with coltsfoot flower powder, and depressurize below 60°C Dried, crushed to 80 mesh, added 25g of sucrose to make granules, sprayed with peppermint oil, added 1.5g of magnesium stearate, mixed evenly, pressed into 1000 tablets, coated with...
Embodiment 3
[0232] Scrophulariaceae 150g Aster 120g Asparagus 130g
[0233] Comfrey 40g Ophiopogon japonicus 80g Coltsfoot flower (made) 40g
[0234] Wood butterfly 80g Rehmannia glutinosa 50g Honeysuckle 230g
[0235] Shegan 120g Burdock 40g Peppermint Oil 0.4g
[0236] The above twelve flavors, except peppermint oil, coltsfoot flower crushed to 100 mesh, sieved; the other ten flavors such as Scrophulariaceae were decocted twice, adding 8 times the amount of water and decocting for 3 hours for the first time, and adding 6 Decoct with twice the amount of water for 2 hours, combine the decoction, let it stand for 24 hours, take the supernatant, concentrate it into a thick paste with a relative density of 1.35 (60-70°C), mix it with coltsfoot flower powder, and depressurize below 60°C Dried, crushed to 80 mesh, added 15g of sucrose to make granules, sprayed with peppermint oil, added 0.8g of magnesium stearate, mixed evenly, pressed into 1000 tablets, coated with sugar, and obtained.
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