THE INFLUENCE OF THE EXTRACTION METHOD AND THE TYPE OF THE EXTRACTANT ON THE INDICES OF QUALITY OF TINCTURES OF HAWTHORN FRUIT

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Issue: 
10
Year: 
2017

E.P. Rogozhnikova Chief Technologist, Closed Joint-Stock Company «EcoLab» (Elektrogorsk, Moscow region) S.G. Mardanly Dr.Sc. (Med.), Closed Joint-Stock Company «EcoLab» (Elektrogorsk, Moscow region) P.G. Misina Dr.Sc. (Pharm.), Professor, All-Russian Scientific Research Institute of Medicinal and Aromatic Plants (Moscow) E-mail: mizina-pg@yandex.ru

The paper presents the results of studies on optimization of the technology for obtaining tinctures from hawthorn fruits that have cardiotonic and hypocholesterolemic properties. The well-known technology is the preparation of tincture using ethyl alcohol 70%, in a ratio of 1:10. However, the presence of high-concentration ethyl alcohol causes a restriction of the intake of tincture by many categories of patients, so the development of a technology for obtaining hawthorn tincture with a low alcohol content will expand the area of destination, increase competitiveness and lower the manufacturer's costs for the extractant. During the experiment, it was found that with a decrease in extractant concentration, there is a tendency for an insignificant in-crease in the yield of extractive substances for the percolation method. The dry residue content is also higher in tinctures obtained by maceration than in percolation. Use as an extractant of ethyl alcohol with a concentration of less than 40% does not guarantee the re-ceipt of tinctures that meet the requirements of GF XIII OFS.1.2.4.0002.15 "Microbiological purity". Thus, the most rational way of ob-taining tincture of hawthorn is maceration when using ethyl alcohol as an extractant of 40%.

Keywords: 
Key words: hawthorn tincture
percolation
maceration
extractant
flavonoids.

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