酒制甘肃丹参的炮制工艺研究  

Study on Processing Technology of Wine Gansu Salvia

作　　者：宋平顺[1] 杨树声 马真金 郭永福 

机构地区：[1]甘肃省药品检验所,甘肃兰州730000 [2]定西市人民医院,甘肃定西743000

出　　处：《中国中医药信息杂志》2010年第5期49-51,共3页Chinese Journal of Information on Traditional Chinese Medicine

摘　　要：目的以甘肃丹参中脂溶性成分、水溶性成分为指标,通过正交试验探讨酒制甘肃丹参的炮制工艺。方法采用高效液相色谱法,以脂溶性成分、水溶性成分含量为指标,通过正交设计筛选炮制工艺。结果水提取对脂溶性成分转移率仅为2.4%,实际意义不大;而对水溶性成分丹酚酸B含量有显著影响,最佳工艺条件为10%的黄酒,加20%的酒量,在80℃炒炙4min。结论选择最佳炮制工艺对于酒制甘肃丹参的制备较为合理。Objective With fat-soluble ingredients and water-soluble components as indicators, to investigate the processing technology of wine Gansu Salvia by orthogonal test. Method With fat-soluble ingredients and water-soluble components determined by HPLC, the processing technology of wine Gansu Salvia was optimized by orthogonal test. Result The transfer rate of fat-soluble ingredients with water extraction was 2.4%, with little significance, while it had a significant impact on salvianolic acid B. The best process condition was 10% yellow rice wine, added 20% wine, fried in 80 ℃ for 4 min. Conclusion It was reasonable to choose the best process condition for wine Gansu Salvia.

关 键 词：甘肃丹参 炮制工艺 正交试验 丹酚酸B 高效液相色谱法 

分 类 号：R283.5[医药卫生—中药学]