盐川楝子炮制工艺的初步研究  

Preliminary study on processing technology of salted toosendan

作　　者：李迎春[1] 窦志英[1] 郑蓓蓓[1] 

机构地区：[1]天津中医药大学,硕士研究生天津300193

出　　处：《天津中医药》2011年第1期72-74,共3页Tianjin Journal of Traditional Chinese Medicine

基　　金：国家自然科学基金资助项目(81073053)

摘　　要：[目的]探讨盐制川楝子的炮制工艺。[方法]以川楝素含量为指标,采用正交设计实验,以闷润时间、烘制温度、药材大小规格为考察因素筛选炮制工艺。[结果]小规格川楝子药材,用2 g盐加40 mL蒸馏水配成的溶液闷润3 h,然后在200℃下烘干,取出放凉为最佳条件。[结论]优选的饮片加工工艺合理可行,其高效液相色谱(HPLC)方法准确、重复性好,适用于川楝子饮片的质量控制。[Objective] To investigate the processing technology of salted Toosendan.[Methods] Taking toosendanin as the indicators of target content,screening the processing technology by using the orthogonal experimental design and taking moistening the time,baking temperature and the size specifications as the study factors of investigation.[Results] Small size Toosendan herbs,adding 40ml of distilled water and 2 g salt to make a solution,moistening for 3 h,and then drying at 200 ℃,removing and letting cool were the best conditions of processing.[Conclusion] This optimal processing technology of the herbal pieces is rational and feasible,the HPLC method is accurate,reproducible,and applicable to the quality control of the herbal piece of Toosendan.

关 键 词：川楝子 川楝素 正交实验 炮制工艺 

分 类 号：R285.5[医药卫生—中药学]