中文摘要：

目的：比较金针酸枣袋泡剂与其煎剂的质量控制指标,探讨该袋泡剂对煎剂的补充替代性。方法：分别采用热浸法和水煎法制备金针酸枣袋泡剂和煎剂供试品溶液,测定并比较2种制剂中水溶性浸出物和总黄酮的含量;另考察袋泡剂浸泡不同时间（0、5、10、15、20、25、30 min）的浸出率以优化浸泡时间。结果：袋泡剂与煎剂中水溶性浸出物平均含量分别为50.56%、44.45%（P〈0.05）,总黄酮含量分别为0.64、0.69 mg/g（P〈0.05）。袋泡剂在前20 min溶出量不断增加、浸出率升高,25 min后逐渐达到平衡状态。结论：综合考虑袋泡剂的便捷性及各指标的考察结果,认为2种制剂在主要的质量控制指标上差异不大,袋泡剂可作为煎剂的补充。

英文摘要：

OBJECTIVE： To compare the quality control index between Jinzhen Suanzao teabag and decoction, and explore the alternative supplement of teabag to decoction. METHODS： The test sample solutions of Jinzhen Suanzao teabag and decoction were prepared by hot-maceration method and water-decoction method. The contents of water soluble extract and total flavonoids were de- termined and compared between 2 kinds of preparation. The leaching rates of teabag were investigated at different soak time （0, 5, 10, 15, 20, 25, 30 min） to optimize soaking time. RESULTS： The average content of water soluble extract were 50.56% and 44.45% （P〈0.05） respectively for the teabag and decoction. The total flavonoids content were 0.64 mg/g and 0.69 mg/g （P〈 0.05）. The dissolution amount of teabag were increasing and leaching rate increased within first 20 min, and reached balance gradu- ally 25 min later. CONCLUSIONS： According to the convenience of use and results of each index, the difference in quality control index is not great between 2 kinds of preparation. Teabag can be as the supplement of decoction.