对制作紫背天葵固体饮料的原料的提取及整个工艺过程作了介绍。
The article introduces the extraction of raw materials in making BFH solid drink and the whole technological process.
结果表明，不同部位的紫背天葵微量元素含量存在着一定的差别。
The results showed that the content of trace elements in leaves at different positions have certain difference.
结果： 紫背天葵泡腾片较好地保留了原紫背天葵清凉饮料的口感风味，符合泡腾片制剂质量要求。
Result: The effervescent tablets retained the flavor of the soft drink made from B. fimbristipula and the quality conformed to the requirements of effervescent tablets.
用片剂质量检查方法以及薄层色谱法、反相高效液相色谱法等对制备的紫背天葵泡腾片进行质量检查。
Conventional preparation test methods for tablets, TLC, and RP-HPLC methods were used to evaluate the quality of the prepared effervescent tablets.
用片剂质量检查方法以及薄层色谱法、反相高效液相色谱法等对制备的紫背天葵泡腾片进行质量检查。
Conventional preparation test methods for tablets, TLC, and RP-HPLC methods were used to evaluate the quality of the prepared effervescent tablets.
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