伊贝母醋制工艺的研究  

Study on Vinegar Processing Technology of Fritillaria pallidiflora Schrenk

作　　者：刘雯霞[1] 谭勇[1] 王恒[2] 杨金南[1] 

机构地区：[1]石河子大学药学院新疆特种植物药资源省部共建重点实验室,新疆石河子832002 [2]石河子大学药学院新疆特种植物药资源省部共建重点实验,室新疆石河子832002

出　　处：《现代中药研究与实践》2009年第5期45-47,共3页Research and Practice on Chinese Medicines

基　　金：石河子大学高层次人才项目(RCZX200665)资助

摘　　要：目的研究伊贝母醋制的最佳炮制工艺。方法利用正交实验,以西贝碱作为对照品,采用HPLC法测定醋制伊贝母炮制品中西贝碱的含量。结果伊贝母醋制最佳工艺为用醋量30 g/100 g,130℃烘制5 min。结论优选得到的工艺简单可行。Objective To study the optimum technology of vinegar processing of Fritillaria pallidiftora Schrenk. Methods The orthogonal test was used and the content of imperialine was determined with reference of imperialine as an index by HPLC from vinegar process product of Fritillaria pallidi）qora. Results The results showed that the best processing conditions was to add 30 g of vinegar per 100 g of crude drug and to stir-fry at 130℃ for 5 min. Conclusion The process method is simple and feasible.

关 键 词：伊贝母 醋制工艺 西贝素 

分 类 号：R283.3[医药卫生—中药学]