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Quantitative quality control method of herbal tea product
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A quantitative detection method and product technology, which can be used in measuring devices, instruments, scientific instruments, etc., can solve problems such as inability to accurately reflect the quality of herbal tea, and achieve the effect of good reproducibility and high precision
Inactive Publication Date: 2015-07-15
HUNAN NORMAL UNIVERSITY +1
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Problems solved by technology
The overall effect of traditional Chinese medicine and the characteristics of multiple components and multiple targets determine that any single component as an indicator cannot accurately reflect the quality of herbal tea
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Embodiment 1
[0036] In this example, the quantitative quality control of the herbal tea beverage was performed based on the contents of the characteristic components Danshensu, (α)-3-carboxy-α-hydroxyphenylpropionic acid (cerberic acid B) and rosmarinic acid as indicators.
[0037] (1) Preparation of reference solution:
[0038] Accurately weighed 11.25 mg of Danshensu reference substance into a 25 mL volumetric flask, added methanol-water with a volume ratio of 1:1, ultrasonically extracted for 20 min at 150 W, 40 KHz to dissolve and dilute to the mark, shake well, and prepare into 450 μg / mL Danshensu reference substance solution.
[0039] Accurately weigh 5.1 mg of (α)-3-carboxy-α-hydroxyphenylpropionic acid (cerberic acid B) reference substance into a 10 mL volumetric flask, add methanol, and ultrasonically extract for 20 min at 150 W, 40 KHz to dissolve and Dilute to the mark and shake well to make (α)-3-carboxy-α-hydroxyphenylpropionic acid (cerberic acid B) reference solution of 510...
Embodiment 2
[0057] In this example, the quantitative quality control of the raw material Prunella vulgaris extract is carried out with the content of the characteristic components Danshensu and Rosmarinic acid as indicators.
[0058] (1) Preparation of reference solution:
[0059] Accurately weighed 11.25 mg of Danshensu reference substance into a 25 mL volumetric flask, added methanol-water with a volume ratio of 1:1, ultrasonically extracted for 20 min at 150 W, 40 KHz to dissolve and dilute to the mark, shake well, and prepare into 450 μg / mL Danshensu reference substance solution.
[0060] Accurately weigh 10.4 mg of rosmarinic acid reference substance into a 50 mL volumetric flask, add methanol, and ultrasonically extract for 20 min at 150 W, 40 KHz to dissolve and dilute to the mark, shake well, and prepare a 208 μg / mL powder. Arnicic acid reference solution.
[0061] (2) Preparation of the test solution:
[0062] Take 0.1467 g of Prunella vulgaris extract, add 15 mL of water, wei...
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Abstract
The invention discloses a quantitative quality control method of a herbal tea product, the herbal tea is the product prepared by using mesona chinensis, plumeria rubra, microcos paniculata, flos chrysanthemi, honeysuckle, selfheal and liquorice as raw materials, and the aim of effectively controlling the product quality is achieved by quantitatively determining three feature components in the product: tanshinol, (alpha)-3-carboxy-alpha-hydroxybenzene propanoic acid and rosmarinic acid. The method can be used for performing content determination and quantitative quality control on the herbal tea product and a raw material extract so as to effectively guarantee the quality and stability of the produced herbal tea, thereby well guaranteeing the safety of vast consumer. The quantitative quality control on three components of the herbal tea product adopts the high performance liquid chromatography, the content ranges of the three feature components including tanshinol, (alpha)-3-carboxy-alpha-hydroxybenzene propanoic acid and rosmarinic acid in qualified raw material extract are respectively 0.01wt-45wt%, the content range of each component in the quality herbal tea beverage product is respectively 0.1-5000microgram / mL.
Description
technical field [0001] The invention relates to the construction of a method for quantitative quality control of herbal tea products, in particular to the simultaneous quantitative quality control of multi-characteristic components of herbal tea products that use jelly grass, frangipani, cloth dregs leaves, chrysanthemum, honeysuckle, prunella vulgaris, licorice, etc. as raw materials method construction. Background technique [0002] Herbal tea refers to a beverage made by decocting Chinese herbal medicines that are cold in nature and capable of dispelling internal heat, so as to eliminate the heat in the human body in summer, or to treat diseases such as sore throat caused by dryness in winter. Herbal tea has many functions such as clearing heat and detoxifying, clearing lung, moistening dryness and relieving heat, and is a kind of beverage product full of Chinese characteristics. my country's herbal tea has become a popular drink from ancient times to the present, and ha...
Claims
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