醋炙白芍的炮制工艺研究  

Processing of Radix Paeoniae Alba stir-frying with vinegar

作　　者：张红飞[1] 杨中林[1] 尹丽华[1] 

机构地区：[1]中国药科大学,江苏南京210009

出　　处：《中成药》2005年第3期291-293,共3页Chinese Traditional Patent Medicine

摘　　要：目的筛选醋灸白芍的最佳炮制工艺。方法以紫外分光光度法测定醋灸白芍水煎液中芍药总苷的含量为指标,采用正交试验设计对醋灸白芍的炮制工艺进行优选。结果以加醋量20%,温度130°C,加热10min为最佳炮制工艺。结论醋炙白芍炮制参数有实际应用意义。AIM: To optimize the processing of Radix Paeoniae Alba stir-frying with vinegar. METHODS: UV-spectrophotometry was applied to determine the total paeoniflorin content, which was extracted by water from processed Radix Paeoniae Alba(stri-frying with vinegar) and the processing was designed by orhtogonal design. RESULTS: The best sample was treated at 130~°C for 40 min by adding 20% vinegar. METHODS: Processing of Radix Paeoniae Alba(stir-frying with vinegar) has a practical applicability.

关 键 词：醋灸白芍 芍药苷 芍药总苷 炮制工艺 正交设计 

分 类 号：R283.3[医药卫生—中药学]