Obtaining syrup from Artemisia subviscosae herba

The article describes the obtaining an infusion of Artemisia subviscosae herba according to a previously developed method - double extraction on a magnetic stirrer. Two bases were used for comparison when obtaining the syrup: sugar and sorbite. Due to the bitter taste of the infusion, an acidity and flavor agent - 0.2 g of citric acid, and a preservative agent - 1 ml of sodium benzoate solution (1:1) were added to the syrup. They were mixed with the infusion in a ratio of 1:10. Syrups with the addition of citric acid were found to be the most pleasant in terms of taste qualities. No unacceptable impurities were found in any of the four samples. Furthermore, the total amount of flavonoids in the infusion and syrups was determined. The highest amount of flavonoids was found in the syrup based on sugar with citric acid.