Preparation containing in-vitro cultivated calculus bovis for treating children cough, and preparation method thereof
A technology for cultivating bezoar and infantile cough in vitro, which can be applied to medical preparations containing active ingredients, anti-inflammatory agents, pharmaceutical formulas, etc., and can solve problems such as large differences in usage, low content of compound bilirubin calcium, and differences in clinical efficacy. , to ensure uniformity, improve symptoms and signs, and reduce moisture absorption
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Embodiment 1
[0192] In vitro cultured bezoar 3g, perilla leaves 30g, mulberry leaves 30g, peucedanum 60g, Fritillaria 30g, ephedra 30g, bellflower 30g, araceae (made) 60g, tangerine peel 30g, bitter almond (fried) 60g, scutellaria baicalensis 60g, Qingdai 21g , trichosanthes 60g, citrus aurantium (fried bran) 60g, hawthorn (fried) 45g, licorice 15g
[0193] The above sixteen flavors are prepared into granules according to the following steps.
[0194] Step 1: Take the in vitro cultured bezoar and crush it into fine powder, pass through a 150-mesh sieve, and set aside;
[0195] Step 2: extract volatile oil from perilla leaves and tangerine peel, and collect the distilled aqueous solution in another device; , Citrus aurantii (stir-fried bran), hawthorn (stir-fried), licorice and other thirteen flavors are decocted twice, the first time is 2.5 hours, the second time is 1.5 hours, the decoction is combined, filtered, the filtrate is combined with the above aqueous solution, and concentrated ...
Embodiment 2
[0202] In vitro cultured bezoar 0.3kg, perilla leaves 3kg, mulberry leaves 3kg, peucedanum 6kg, Fritillaria 3kg, ephedra 3kg, bellflower 3kg, araceae (manufactured) 6kg, tangerine peel 3kg, bitter almond (fried) 6kg, scutellaria baicalensis 6kg, Qingdai 2.1kg, trichosanthemi 6kg, citrus aurantium (fried bran) 6kg, hawthorn (fried) 4.5kg, licorice 1.5kg
[0203] The above sixteen flavors are prepared into granules according to the following steps.
[0204] Step 1: Take the in vitro cultured bezoar and crush it into fine powder, pass through a 150-mesh sieve, and set aside;
[0205] Step 2: extract volatile oil from perilla leaves and tangerine peel, and collect the distilled aqueous solution in another device; , Citrus aurantii (stir-fried bran), hawthorn (stir-fried), licorice and other thirteen flavors are decocted twice, the first time is 2.5 hours, the second time is 1.5 hours, the decoction is combined, filtered, the filtrate is combined with the above aqueous solution, a...
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