TECHNOLOGICAL AND ANALYTICAL STUDY OF THE WATER EXTRACTS FROM THE LEAVES OF LINGONBERRYJournal: I.P. Pavlov Russian Medical Biological Herald (Vol.25, No. 2)
Publication Date: 2017-06-30
Authors : Selezenev N.G. Nikolashkin A.N. Dobina S.V.;
Page : 296-302
Keywords : leaves of lingonberry; waterextract; technology; quality indicators.;
In urological practice there is a sufficient demand for herbal medicinal preparations, of which the most widely used drugs are derived from arbutin-containing herbs. These medicines have diuretic, anti-inflammatory and antimicrobial activity. Currently, in connection with the decrease in number of production departments and pharmacies, water extraction can be made by the consumer at home from powdered medicinal herbs in filter bags and from packaged shredded medicinal plant raw materials in batches according to the instructions on the package. The object of the study was the aqueous extract obtained from the leaves of lingonberry. The article presents the study of manufacturing technology of water extracts from lingonberry leaves with the establishment of quality indicators in them. Investigated water extract obtained from raw materials packaged in bundles according to the instructions on the package, filter packages according to the instructions on the packaging of packaged raw materials in batches according to the method of State Pharmacopea XIII. The following were analyzed in the obtained water extracts: description, authenticity, dry residue, pH, content of phenolglucoside - arbutin. The research results were processed statistically. All of the studied aqueous extracts were transparent dark brown liquid that had a bitter, astringent taste characteristic of leaves of lingonberry. Dry residue in an aqueous extract, depending on the composition and technology was 0,65, 0,8% and of 1,93%. The content of arbutin was 0,43, 0,39 and 0,99%, pH of water extracts made from the crushed leaves of lingonberry, had close values of 5,03, 4,95 and, while in the extracts from powdered of lingonberry leaves in filter bags had pH value of 5,35, which may be attributed to the influence of the material of the filter bag. For the first time technologo-analytical study of the water extracts obtained at different technologies, established indicators of quality.
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