综合评分法优选余甘子的盐制工艺  

Optimization of salt-processing technology for Phyllanthus emblica by comprehensive score method

作　　者：王建科[1] 郭建民[1] 李玮[1] 张英[1] 周林欢[1] 徐磊[1] 

机构地区：[1]贵阳中医学院,贵州贵阳550002

出　　处：《中草药》2013年第12期1589-1592,共4页Chinese Traditional and Herbal Drugs

基　　金：贵州省科学技术厅"贵州省中药;民族药炮制技术研究平台建设"(黔科合社字[2009]5001号)

摘　　要：目的优选盐制余甘子的炮制工艺。方法以没食子酸、槲皮素、醇溶性浸出物和水溶性浸出物为指标,对食盐用量、加水倍数、浸泡时间和干燥温度4个影响因素进行考察。采用L9(34)正交试验及综合评分法优选余甘子的盐制最佳工艺。结果优选最佳盐制工艺条件为用余甘子药材量3%的食盐,加入余甘子药材1.2倍量的水,浸泡10 d,90℃烘干。结论优选出的最佳炮制工艺稳定、合理可行,可用于指导规范化生产。Objective To choose the optimal salt-processing technology for Phyllanthus emblica.Methods Taking the contents of gallic acid,querectin,ethanol soluble extraction,and water-soluble extract as the indexes,the factors of brine concentration,watering multiple,soaking time,and drying temperature were investigated.L9（34） orthogonal design and comprehensive score were used to optimize the salt-processing technology for P.emblica.Results The optimal salt-processing technology was： 3% salt,adding 1.2fold water,soaking for 10 d,and drying under 90 ℃.Conclusion The optimal salt-processing technology is stable,reasonable,and feasible,and could be used to guide the standardization production.

关 键 词：关键词 余甘子 盐制工艺 综合评分 HPLC 没食子酸 槲皮素 

分 类 号：R283.1[医药卫生—中药学]