Comparative study of Ginseng Jianpi Yangxin paste prepared from traditional Chinese medicine formula granules and traditional decoction pieces
Wu Qian
Zhang Fengjiao
Jiang Bo
Guo Mei
Abstract：Objective To compare the sensory evaluation and content of key components in Ginseng Jianpi Yangxin paste pre-pared using traditional Chinese medicine(TCM)formula granules and traditional decoction pieces,and to provide scientific support for the development of granule-based paste formulations.Methods Sensory evaluation was used for qualitative anal-ysis.High-performance liquid chromatography(HPLC)was employed to determine the relative content of ginsenoside Rg1,ginsenoside Re,ginsenoside Rb1,quercitrin,astragaloside IV,and tenuifolin in the paste formulations prepared by the two methods.Samples were tested under refrigerated and room temperature conditions at different time points(week 0,1,2,and 4).Results No significant differences were observed in appearance or taste between the two types of paste.The ginsen-oside Re content was significantly higher in the granule-based formulation compared to the traditional decoction piece-based formulation,while the levels of other components showed no significant differences.Under both refrigerated and room tem-perature storage,the content of active components in both formulations decreased significantly after one week.Conclusion Overall,there were no significant differences between the pastes prepared using the two methods.Regardless of storage conditions,it is recommended that the paste be consumed within one week after opening.
Keywords：Traditional Chinese medicine formula granulesGinseng Jianpi Yangxin pasteHigh-performance liquid chroma-tographyStorage conditions
Publication Date：2024-11-20
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 73-77 )