{"title":"从圣约翰草(贯叶连翘L.)的制剂是一个生态位的农业工业活动的发展","authors":"O. Sumska, N. Novikova, I. Riapolova","doi":"10.36059/978-966-397-240-4-4","DOIUrl":null,"url":null,"abstract":"preparation « Kh HP » for the food industry. The composition of the obtained preparation was identified by the methods of qualitative analytical analysis, thin layer chromatography and infrared spectroscopy. The paper presents methods for the criteria for quality control, authenticity and stability of preparations and raw materials based on Hypericum perforatum L. Various methods of extracting the most valuable components that make up the studied plants, as well as methods for their chromatographic determination, were proposed, metrological characteristics were obtained [34]. it","PeriodicalId":147635,"journal":{"name":"ФОРМУВАННЯ НОВОЇ ПАРАДИГМИ РОЗВИТКУ АГРОПРОМИСЛОВОГО СЕКТОРУ В XXI СТОЛІТТІ","volume":"36 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Preparations from St. John’s wort (Hypericum perforatum L.) are a niche for the development of agro-industrial activity\",\"authors\":\"O. Sumska, N. Novikova, I. Riapolova\",\"doi\":\"10.36059/978-966-397-240-4-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"preparation « Kh HP » for the food industry. The composition of the obtained preparation was identified by the methods of qualitative analytical analysis, thin layer chromatography and infrared spectroscopy. The paper presents methods for the criteria for quality control, authenticity and stability of preparations and raw materials based on Hypericum perforatum L. Various methods of extracting the most valuable components that make up the studied plants, as well as methods for their chromatographic determination, were proposed, metrological characteristics were obtained [34]. it\",\"PeriodicalId\":147635,\"journal\":{\"name\":\"ФОРМУВАННЯ НОВОЇ ПАРАДИГМИ РОЗВИТКУ АГРОПРОМИСЛОВОГО СЕКТОРУ В XXI СТОЛІТТІ\",\"volume\":\"36 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ФОРМУВАННЯ НОВОЇ ПАРАДИГМИ РОЗВИТКУ АГРОПРОМИСЛОВОГО СЕКТОРУ В XXI СТОЛІТТІ\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.36059/978-966-397-240-4-4\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ФОРМУВАННЯ НОВОЇ ПАРАДИГМИ РОЗВИТКУ АГРОПРОМИСЛОВОГО СЕКТОРУ В XXI СТОЛІТТІ","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.36059/978-966-397-240-4-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Preparations from St. John’s wort (Hypericum perforatum L.) are a niche for the development of agro-industrial activity
preparation « Kh HP » for the food industry. The composition of the obtained preparation was identified by the methods of qualitative analytical analysis, thin layer chromatography and infrared spectroscopy. The paper presents methods for the criteria for quality control, authenticity and stability of preparations and raw materials based on Hypericum perforatum L. Various methods of extracting the most valuable components that make up the studied plants, as well as methods for their chromatographic determination, were proposed, metrological characteristics were obtained [34]. it
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