The Basic Research On The Chemical Composition And Quality Standards Of Qiangli Pipa Syrup

Qiangli Pipa Syrup is a Chinese traditional medicine embodied in the" Ministry of Health standards of traditional Chinese medicine prescription preparations Volume ?",the prescription of which contains the Folium Eriobotryae,Pericarpium Papaveris,Radix stemonae,Rhizoma cynanchi,Stauntonii,Cortex mori,Radix Platycodi and Mentholum.With effect of Ziyin nourishing lungs,antitussive and expectorant,it can be remarkable curatived for the treatment of chronic cough,bronchitis embolism in clinical application.Therefore,plenty of pharmaceutical companies have stepped into the manufacturing of this medicine at present.The original standard only involved identification through chemical reactions with alkaloids and flavonoids.However,this method is of poor specificity and control.During the process of improving Qiangli Pipa Syrup quality standards,it is observed that the content determination of sugar-free type and sugar-based type not unified.The distinct discrepancy is that the sugar-free type can extract the components of Pericarpium Papaveris--morphine,codeine phosphate and papaverine hydrochloride effectively and quantitatively,but sugar-based type in the contrary situation.It is mainly caused by the difference of minor ingredients which results in such different extraction performance.The sugar-base type has a variety of manufacture sources leading to lack of standardization in terms of production parameters and quality of Pericarpium Papaveris used.In view of the above situation,establishment of a standard quality grading system is in demand.In this paper,compound 6-(hydroxymethyl)-2,3-dimethoxybenzoic acid,2-(4-Hydroxy Penyl)-1-nitroethane and 7-hydroxy-4'-methoxyisoflavone was extracted and separated from Qiangli Loquat Syrup.Subsequently,the structure of these compounds were identified by the physical and chemical properties and NMR spectral data respectively.In this paper,a detailed and comprehensive research was conducted on quality standard of Qiangli Pipa Syrup.On the basis of the original standard,as to the sugar-base type,the specificity of identification was increased so that three components,Folium Eriobotryae,Pericarpium Papaveris and Mentholum,can be distinguished.Furthermore,the pH value of Qiangli Pipa Syrup was measured,the same time content determination of morphine on 22 Qiangli Pipa Syrup samples was processed.As to the sugar-free type,the specificity of identification was increased so as to the Radix Stemonae be identified.The UPLC fingerprint spectrum analysis method was also established.With mixture of methanol and 1%formic acid as mobile phase,gradient elution was conducted.In 30 minutes,eight peaks in good separation condition had been obtained.By calculation using chromatographic fingerprint similarity software,the similarity with Kikyo fluidextract sample was greater than 0.90,which was in line with fingerprinting requirements.The content determination of menthol and sodium benzoate was implemented on 10 batches of Qiangli Pipa Syrup sugar-free samples simultaneously.The main purpose of this study is to further improve the quality standard of Qiangli Pipa Syrup to better control their intrinsic quality.