大承气汤传统煎煮工艺优选  

Optimization of Traditional Decoction Technology in Dachengqi Decoction

作　　者：历淑芬[1] 杜伟锋[1] 张云[1] 王胜波[1] 丛晓东[1] 蔡宝昌[1,2] 

机构地区：[1]浙江中医药大学中药炮制技术研究中心,杭州310053 [2]南京中医药大学,江苏省中药炮制重点实验室,南京210049

出　　处：《中国实验方剂学杂志》2012年第13期14-17,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家中医药管理局行业专项(201007010-05);浙江省卫生厅省部共建项目(WKJ2010-2-019)

摘　　要：目的:优选大承气汤传统煎煮工艺。方法:采用传统煎药器具砂锅煎煮,以出膏率、结合型蒽醌、柚皮苷、橙皮苷、新橙皮苷、厚朴酚及和厚朴酚含量为指标进行综合评分,考察加水量、浸泡时间、煎煮时间及大黄后下时间等4个因素,采用L9(34)正交试验对大承气汤传统煎煮工艺进行优选。结果:最佳煎煮工艺为加入8倍量水浸泡时间30 min,沸腾后煎煮25min,大黄后下10 min。结论:采用传统煎煮方法建立大承气汤煎煮工艺标准,为提高大承气汤汤剂质量提供参考。Objective： To optimize traditional decoction process of Dachengqi decoctiom. Method： Traditional decocting apparatus of casserole was used to decoct, with extract rate, the content of combined anthraquinone, naringin, hesperidin, neohesperidin, honokiol and magnolol as indexes to comprehensive score, L9 （34） orthogonal test was used to optimize traditional decoction technology of Dachengqi decoction with the amount of water, soaking time, decoction time and later added time of Rheum palmatum as factors. Result： Optimum decoctiom technology was： adding 8 times the amount of water in Dachengqi decoction, soaking 30 minutes, decocting 25 minutes after boiling, later added time of R. palmatum 10 minutes. Conclusion： Traditional decoction method was taken to establish decoction process standard of Dachengqi decoction in this study, and in order to provide a reference to improve quality of Dachengqi decoction.

关 键 词：大承气汤 煎煮工艺 正交试验 大黄 厚朴 枳实 

分 类 号：R283.6[医药卫生—中药学]