STANDARDIZATION OF HEPATOPROTECTIVE HERB TEA

Previously, the chemical composition of volatile compounds has been studied in the 6-component herb tea intending for the treatment and prevention of pathological craving for alcohol, consisting of flowers of Tanacetum vulgare L., leaves of Urtica dioica L., herb of Artemisia absinthium L., Achillea millefolium L. and Thymus serpyllum L. and rhizomes of Acorus calamus L. The herb tea inhibited lipid peroxidation of biological membranes of hepatocytes, reduced the phenomenon of cytolysis and cholestasis in alcoholic hepatitis in experiments on rats. The aim of this article is herb tea standartization by content of phenolic compounds responsible for the pharmacological activity of herb tea. Herb tea samples of production of the MIP “Arura” (Ulan-Ude), HPLC and HPLC/MS methods, pharmacopoeial methods for determining the amount of substances were used in study. Phenolic compounds have been idendified in herb tea by HPLC: cinaroside, quercetin, o-coumaric, gallic, caffeic, cinnamic acid. It was found that the herb tea contains (in μg / g): luteolin (44.85), cinaroside (3.36), rutin (0.18), quercetin (0.10) using HPLC / MS. The content of the sum of substances in herb tea were determined (%): flavonoids in terms of luteolin (1.25), phenolic acids in terms of caffeic acid (0.17), triterpene saponins (6.99), essential oil (0.73) , ascorbic acid (0.16), organic acids (2.71), polysaccharides (3.40) using pharmacopoeial methods. The optimal parameters for the extraction of flavonoids from herb tea were determined: double extraction of herb tea with 70 % ethyl alcohol, with a phase ratio of 1:50 for 2 hours (1 hour each extraction) for standartization of herb tea. Spectrophotometric method was validated, the relative error of an individual result does not exceed 3,21%. Standards for the content of biologically active substances were established: the amount of flavonoids in terms of luteolin − not less than 0.8%; tannins − not less than 4.0%; essential oil − not less than 0.5% based on the results obtained from the analysis of the five series of herb tea.