醋烘制川楝子炮制工艺的探讨  

The study of the processing technology of Fructus Toosendan processed by vinegar

作　　者：窦志英[1] 李迎春[1] 郑蓓蓓[1] 

机构地区：[1]天津中医药大学,天津300193

出　　处：《天津中医药》2011年第4期338-340,共3页Tianjin Journal of Traditional Chinese Medicine

基　　金：国家自然科学基金项目(81073053)

摘　　要：[目的]优选醋制川楝子炮制工艺,为醋制川楝子规范化生产和质量保证提供依据。[方法]以川楝素为指标,采用高效液相色谱法(HPLC),以闷润时间、药材破碎粒度及烘制温度为考察因素,以正交实验法L9(34)优选醋制川楝子的最佳炮制工艺。[结果]最佳炮制工艺为:小粒度川楝子饮片,加20%醋拌润,闷润2 h后,置烘箱中130℃下烘干。[结论]药材破碎粒度和烘制温度对川楝子醋制工艺有显著性影响,优选出的炮制工艺稳定可行,重现性好。[Objective] To optimize the best processing technology of Fructus Toosendan for standardization of fructus toosendanin processed by the vinegar and provide a basis for quality assurance.[Methods] The best processing technique was obtained through determining the content of toosendanin by HPLC and the orthogonal test was adopted to explore the influences of three factors（the bake temperature,infiltrated time with vinegar and medicinal specifications） on the content.[Results] The best processing technique was to infiltrate 2 hours with 20% vinegar,bake at 130 ℃.[Conclusion] The medicinal specifications and the bake temperature had the significance influence according to the content of the toosendanin.The best processing technique is stable,feasible and good repetion.

关 键 词：川楝子 川楝素 炮制工艺 正交试验 

分 类 号：R284.2[医药卫生—中药学]