STUDY OF PREPARING THE TINCTURE TREATING TOOTHACHE FROM PIPER LOLOT AND OCIMUM BASILICUM COLLECTED IN THAI NGUYEN

Abstract

This study was done to prepare the tincture from Piper lolot and Ocimum basilicum and to evaluate some quality indicators of the tincture. Herba Piperis lolot and Herba Ocimi were collected, preliminarily processed in Thai Nguyen and met the Vietnam Pharmacopoeia standards. Herba Ocimi were divided into raw powder, extracted by cold soaking with 70% ethanol solvent at room temperature to obtain the extract (Herba Ocimi alcohol). Herba Piperis lolot were divided into medium coarse powder, extracted by impregnation method with 70% ethanol solvent to obtain the extract (Herba Piperis lolot alcohol). 2 tinctures were combined together in the ratio 1: 1 and were added with excipients and filter to obtain mixed tinctures. Finally, some quality indicators of the tincture were evaluated. The research team prepared 1000 ml of the mixed tincture from the ingredients including 100 g Herba Ocimi, 100 g Herba Piperis lolot and excipients. The tincture had light brown color, characteristic odor of medicinal herbs and cool spicy taste. It was uniform, not cloudy and with an average density of 0,951 g/ml. Dry bite after evaporation of tincture was 1,78%. The main chemical ingredients such as essential oils and alkaloids were not lost during the preparation.