多指标综合评分法优选丹参炮制工艺  

Optimizing the Processing Technology for Radix Salviae Miltiorrhiza by Grading Methods

作　　者：程立方[1] 崔秀君[2] 

机构地区：[1]山东省中医药研究院,山东济南250014 [2]济南市妇幼保健院,山东济南250001

出　　处：《中国现代中药》2009年第10期41-44,共4页Modern Chinese Medicine

基　　金：山东省中医药科技发展计划项目(2007-2008年度;编号2007-116)

摘　　要：目的:用多指标综合评分法优选丹参炮制工艺,探讨不同炮制方法对丹参中各成分的影响,以期得到酒炙丹参的最佳炮制工艺。方法:按《中国药典》法,紫外分光光度法,高效液相色谱法,测定各炮制品的水浸出物、醇浸出物、总丹参酮和丹参酮ⅡA的含量,并采用正交试验设计多指标测试,综合评分优选炮制工艺条件。结果:经测定数据分析,筛选出酒炙丹参的最佳炮制工艺条件为加酒量20%质量分数,加热温度160℃,炒5min。结论:用综合评分法优选出的炮制工艺能较好地保证炮制品的质量。Objective： To optimize the processing technology of Radix Salviae Mihiorrhiza by Grading Methods. Discussion on the effect of composition of Radix Salviae Mihiorrhizae which were made different methods, in order to obtain the most proper processing procedure. Methods： According to the Chinese Pharmacopoeia （2005） , UV spectrophotometry, High Performance Liquid, to determine the contents of water extract, alcohol extract, total tanshinone,tanshinone ⅡA of the Radix Salviae Mihiorrhizae and its prepared medicine and obtain the best proper processing procedure by using orthogonal experiment design. The grading methods of synthesizing multiple guidelines were applied to optimize the technical, conditions. Results： The results indicate the excellent factors are heating 5 minutes at 130℃ and adding the quality of millet wine 20%. Conclusion：The processing technology optimized by the grading methods can ensure the quality of products.

关 键 词：丹参 炮制 正交试验 综合评分法 

分 类 号：R283.64[医药卫生—中药学] R283.3[医药卫生—中医学]