Composite Tincture from the Tops of the Purple Coneflower (Echinacea purpurea) and the Fruits of the Dog Rose (Rosa canina): Technology of Production and Evaluation of Quality

Overview

This paper aimed to elaborate the technology of the production of a composite tincture with an immunostimulatory and adaptogenic effect, to select suitable methods of quality evaluation, and perform stability tests. The tops of the purple coneflower (Echinaceae herba) and fruits of the dog rose (Cynosbati fructus) in a ratio of 1:1 were employed to prepare the tincture. The tincture itself was prepared in a ratio of 1:5. The experiment revealed that ethanol 50 % was the most suitable extracting agent. The optimal conditions for the obtaining of a quality tincture are formed when the drug is disintegrated into the required degree by grinding, percolation is used for extraction, and the rate of flowing of the extract from the percolator is 0.2 ml/min/100g of the drug. The determination of the dry residue, relative density, ethanol concentration and content of cichoric acid (spectrophotometrically), ascorbic acid (oxidimetrically), and tannins (manganometrically) served to evaluate the quality of prepared extracts. Stability tests (temperature 25±2 °C, relative humidity 60±5 %, period of 2 years) have shown that the prepared tincture maintains its quality parameters for the given period.

Key words:
Echinacea purpurea – Rosa canina – tincture – technology – evaluation