黄芩饮片最佳粒径的实验  

Experiments of optimal particle size for scutellaria baicalensis georgi

作　　者：刘根凡[1] 路毅[1] 舒朝晖[1] 王晓晨[1] 

机构地区：[1]华中科技大学能源与动力工程学院,湖北武汉430074

出　　处：《华中科技大学学报（自然科学版）》2007年第7期130-132,共3页Journal of Huazhong University of Science and Technology(Natural Science Edition)

基　　金：国家技术创新基金资助项目(02BK-016)

摘　　要：为了找出黄芩饮片水煎煮最佳粒径,通过正交实验设计优化黄芩水煎煮工艺,以黄芩苷溶出量为检测指标,采用高效液相色谱法,检测并比较不同粒径范围黄芩饮片的黄芩苷溶出量.结果发现黄芩饮片优化的水煎煮工艺为煎煮60 min,12倍加水量,煎煮3次.粒径范围为(2,3]mm的黄芩饮片在优化煎煮工艺条件下,黄芩苷溶出量最大.The design for water extraction process of scutellaria baicalensis georgi was carried out by orthogonal test to find out the optimal particle size of scutellaria baicalensis georgi in water extraction, in which baicalin, as the detection index, was determined by high performance liquid chromatography （HPLC）, baicalin content in scutellaria baicalensis georgi was analyzed and compared in different particle sizes. The results show that the content of baicalin would reach its maximum, when soaked scutellaria baicalensis georgi with its 12 times＇ amount of water is decocted 60 minutes each time, totaling three times.

关 键 词：黄芩饮片 水煎煮 最佳粒径 黄芩苷 

分 类 号：R927.2[医药卫生—药学]