回药瑞香狼毒最佳炮制的工艺研究  

Optimization of the processing method of the Hui traditional medicine daphne euphorbia

作　　者：周丽[1] 王永明[2] 宋玉霞[3] 孙维红[2] 

机构地区：[1]宁夏医科大学,宁夏银川750004 [2]宁夏医科大学附属医院,宁夏银川750004 [3]甘肃省张掖医学高等专科学校,甘肃张掖734000

出　　处：《宁夏医学杂志》2011年第12期1143-1145,共3页Ningxia Medical Journal

基　　金：宁夏自然科学基金项目(NZ10149)

摘　　要：目的优化回药瑞香狼毒的炮制工艺,考察影响瑞香狼毒炮制的因素。方法参照《宁夏中药炮制规范》重点考核醋炙工艺,对其进行多因素考察,设计正交实验,在此基础上参考文献中其它炮制工艺,进行横向比较。以炮制品中有效部位总黄酮含量为指标,采用紫外分光光度法(UV)进行含量测定,并对数据作统计学处理,找出最佳优化方案。结果醋炙瑞香狼毒总黄酮含量5.14%为最高,比生品3.46%含量提高48.6%左右;奶制比生品含量提高32.7%,诃子汤制提高33.6%。醋炙瑞香狼毒的最佳工艺为用醋量25%,浸润10 min,在150℃下炒制8 min。结论优化回药瑞香狼毒炮制工艺研究对规范瑞香狼毒的炮制具有一定的指导和参考意义。Objective To optimize the processing method of the Hui traditional medicine daphne euphorbia. Methods The vinegar roasting - processing method was examined according to ＂Ningxia Traditional Medicine processing standards＂. Review the method by multifactor study, design the orthogonal Experiment and on this foundation consult other processing method recorded by literature as well as compare with one another. The review criterion is based on the toxic part of gross flavonoids, utilize UV method to measure the content and cope with the datum by statistics so as to find out the optimal scheme. Results The Daphne Euphorbia of vinegar roasting - processing had the lowest content of gross flavonoids, which increased by 48.6% of the raw medicine. Other processing methods indicated that Daphne Euphorbia processed by milk processing , the content of gross flavonoids increased by 32.7% of the raw medicine, Daphne Euphorbia processed by Myrobalan soup processing , the content of gross flavonoids increased by 33.6% of the raw medicine. The optimal processing method of vinegar toasting contained 25% vinegar usage, 10 min soakage and $ min frying with 150 ℃. Conclusion The processing method affects the content of gross flavonoids directly. The study may offer reference for optimizing the best processing method of Daphne Euphorbia.

关 键 词：瑞香狼毒 炮制工艺 正交设计 总黄酮 

分 类 号：R29[医药卫生—民族医学]