正交法优化蟾酥酒炮制工艺  

Wine-processed Techniques of Venenum Bufonis by Orthogonal Designed Method

作　　者：袁旭江[1] 袁梦泓[1] 沈嘉茵[2] 裘建社 

机构地区：[1]广东药学院,广州510006 [2]深圳市妇幼保健院,广东深圳518000 [3]广东博罗先锋药业集团,广东惠州516100

出　　处：《中国实验方剂学杂志》2010年第6期46-49,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：广东省中医药管理局(1060042)

摘　　要：目的:对蟾酥进行酒炮制工艺研究,筛选最佳炮制工艺。方法:采用正交法进行酒炮制工艺研究,以华蟾酥毒基和脂蟾毒配基总保留率为指标,运用高效液相色谱指纹图谱法进行含量分析。结果:各因素对酒制工艺影响大小顺序为炮制时间>炮制温度>药辅质量比例,炮制时间具有显著影响,且蟾酥经酒炮制后化学成分存在降低现象。蟾酥酒炮制最佳工艺为:乙醇浓度为55%,药辅比为1∶2,在60℃下炮制12 h。结论:本方法稳定,操作简便,为进一步制订蟾酥酒炮制规范化工艺提供依据和基础。Objective：To study the wine-processed techniques of venenum bufonis and screen out the optimum processing technique.Method：The orthogonal test was applied to study the wine-processed techniques.HPLC fingerprint was used to determine the total retention rate of cinobufagin and resibufogenin.Result：Relative importance of factors affecting wine-processed techniques were as follow：processing time 〉processing temperature 〉ratio of botanical and auxiliary materials.The processing time had a remarkable effect.Chemical compositions decreased after venenum bufonis was processed by wine.The optimum processing technique was that venenum bufonis was processed at 60 ℃ by 55% ethanol and ratio of 1∶ 2 for 12 h.Conclusion：The method is steady with a simple operation and can provide a basis to set up a standardized wine-processed technique of venenum bufonis.

关 键 词：蟾酥 高效液相色谱法 正交设计 炮制 

分 类 号：R283.6[医药卫生—中药学]