Preparation method of loquat leaf cough-suppressing syrup

A technology for cough syrup and loquat, which is applied in the directions of medical preparations without active ingredients, medical preparations containing active ingredients, pharmaceutical formulas, etc. Influence and increase the effect of active ingredient content

Active Publication Date: 2018-09-25
GUIZHOU MAQIKA PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the stability and shelf life of cough loquat syrup can be improved by adjusting the timing of adding bitter almonds and adding green tea extract, but at the same time, bitter almond and green tea extracts will also affect the taste and efficacy of the syrup. On the other hand Green tea extract itself also has a shelf life, and its effect is limited

Method used

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  • Preparation method of loquat leaf cough-suppressing syrup
  • Preparation method of loquat leaf cough-suppressing syrup
  • Preparation method of loquat leaf cough-suppressing syrup

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Ingredients: 30g loquat leaves, 60g poppy shells, 10g Baibu, 12g Baiqian, 3g Morus alba, 9g Campanulaceae, 0.1g menthol, 600g sucrose, 0.2g citric acid, 5g sodium benzoate, 1.5g rhamnolipid

[0025] Preparation method: (1) Dry the raw loquat leaves, poppy shells, Baibu, Baiqian, Mulberry white peel, and Platycodon grandiflorum, pulverize, mix, add 10 times of water, and then put them in a refrigerator at 0-5°C for 12 hours;

[0026] (2) taking out the product obtained in step (1), adding a surfactant, ultrasonicating for 20min to obtain an extract, filtering, and placing the filtrate at room temperature after heating and concentrating for preservation, for later use;

[0027] (3) get 50% water of the total amount of sucrose added, after heating and mixing, add citric acid and sodium benzoate to obtain a sucrose mixed solution;

[0028] (4) menthol and essence are dissolved in an appropriate amount of ethanol to obtain an ethanol solution;

[0029] (5) Mix the extract i...

Embodiment 2

[0031] Material: 70g of loquat leaves, 40g of poppy shell, 25g of Baibu, 5g of Baiqian, 9g of Morus alba, 3g of Campanulaceae, 0.5g of menthol, 400g of sucrose, 0.4g of citric acid, 1g of sodium benzoate, 2.5g of rhamnolipid

[0032] Preparation method: (1) Dry the raw loquat leaves, poppy shells, Baibu, Baiqian, Mulberry white peel, and Platycodon grandiflorum, pulverize, mix, add 15 times of water, and then put them in a refrigerator at 0-5°C for 20 hours;

[0033] (2) taking out the product obtained in step (1), adding a surfactant, ultrasonicating for 20-45min, to obtain an extract, filtering, and placing the filtrate under heating and concentrating and storing at room temperature for later use;

[0034] (3) get 50% water of the total amount of sucrose added, after heating and mixing, add citric acid and sodium benzoate to obtain a sucrose mixed solution;

[0035] (4) menthol and essence are dissolved in an appropriate amount of ethanol to obtain an ethanol solution;

[0...

Embodiment 3

[0038] Ingredients: 69g loquat leaves, 50g poppy shell, 15g Baibu, 9g Baiqian, 6g Morus alba, 6g Campanulaceae, 0.15g menthol, 600g sucrose, 0.3g citric acid, 2.5g sodium benzoate, 2.0 rhamnolipid g

[0039] Preparation method: (1) Dry the raw loquat leaves, poppy shells, Baibu, Baiqian, Mulberry white peel, and Platycodon grandiflorum, pulverize, mix, add 12 times of water, and then put them in a refrigerator at 0-5°C for 24 hours;

[0040] (2) taking out the product obtained in step (1), adding a surfactant, ultrasonicating for 30min to obtain an extract, filtering, and placing the filtrate at room temperature after heating and concentrating for preservation, for later use;

[0041] (3) get 50% water of the total amount of sucrose added, after heating and mixing, add citric acid and sodium benzoate to obtain a sucrose mixed solution;

[0042] (4) menthol and essence are dissolved in an appropriate amount of ethanol to obtain an ethanol solution;

[0043] (5) Mix the extract ...

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Abstract

The invention relates to the field of production of medicines and in particular relates to a preparation method of loquat leaf cough-suppressing syrup. The preparation method specifically comprises the following steps: (1) after drying raw materials including loquat leaf, poppy capsule, radix stemonae, rhizoma cynanchi stauntonii, cortex mori and radix platycodon, grinding and mixing; after addingwater, refrigerating; (2) after refrigerating, taking out a product; adding a surfactant and carrying out ultrasonic treatment to obtain extract; filtering; after heating and concentrating filtrate,preserving the filtrate at room temperature for standby use; (3) taking sucrose and adding water; after heating and uniformly mixing, adding citric acid and sodium benzoate to obtain a sucrose mixed solution; (4) dissolving menthol crystal and essence into ethanol to obtain an ethanol solution; (5) mixing the extract, the sucrose mixed solution and the ethanol solution; stirring, standing and filtering; adding water to the total content; uniformly mixing to obtain a target product. According to the preparation method provided by the invention, the antibacterial and solubilization effects are realized through increasing the concentration of flavonoid compounds and controlling the concentration of the surfactant, and the quality and curative effect of the syrup are optimized; furthermore, flavonoid is an original substance in the syrup and rhamnolipid is also applied to a food and medicine industry; the flavonoid and rhamnolipid do not have any bad influence on the syrup.

Description

technical field [0001] The invention relates to the field of medicine preparation, in particular to a preparation method of a loquat cough syrup. Background technique [0002] Syrup refers to the concentrated sucrose aqueous solution of medicinal extracts or aromatic substances, which is one of the commonly used clinical dosage forms, because of its simple preparation process, convenient taking and rapid effect; The effect of correcting the taste can cover up the unpleasant smells such as bitterness and saltiness of some medicines, improve the taste, and make the medicines easy to take. Therefore, it is very popular among doctors and patients, especially children. However, in the actual production and storage process, due to the solubility problem of the raw material extract and the bacterial problem introduced into the sucrose, the stability of many syrups with precise curative effects is easily affected, which further affects the curative effect and quality of the syrups. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/904A61K9/08A61K47/26A61P11/14A61K31/045
CPCA61K9/0095A61K31/045A61K36/27A61K36/346A61K36/605A61K36/66A61K36/73A61K36/904A61K47/26A61K2236/331A61P11/14A61K2300/00
Inventor 张芝庭张涛涛
Owner GUIZHOU MAQIKA PHARMA
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