焦栀子的炮制工艺优化及西红花苷类成分含量变化  

Processing Technology Optimization of Fructus Gardeniae Praeparatus and Content Change of Crocin Ingredients

作　　者：黄弦[1] 罗光明[1] 罗扬婧[1] 杨雅琴[1] 曾金祥[1] 朱玉野[1] 朱继孝[1] 王晓云[1] 

机构地区：[1]江西中医学院

出　　处：《中国实验方剂学杂志》2013年第14期10-13,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家"十二五"科技支撑项目(2011BAI04B01)

摘　　要：目的:优化焦栀子的炮制工艺,考察炮制过程中西红花苷-Ⅰ和西红花苷-Ⅱ的含量变化。方法:选取炒制时间和炒制温度为考察因素,以水浸出物、醇浸出物及栀子苷质量分数为综合评价指标,采用正交试验法优选焦栀子的炮制工艺。通过HPLC测定炮制过程中西红花苷-Ⅰ和西红花苷-Ⅱ的含量。结果:焦栀子的最佳炮制工艺为180℃炒30 min。西红花苷-Ⅰ和西红花苷-Ⅱ含量在炮制过程中逐渐降低,温度过高可致其彻底分解。结论:焦栀子的性状符合相关规定,为其质量控制提供实验依据。Objective： To optimize parameters in processing Fructus Gardeniae Praeparatus and investigate content change of crocin-I and crocin-II in processing.Method： With the mass fraction of water extract,ethanol extract and geniposide as comprehensive evaluation index,orthogonal test was used to investigate effect of frying temperature and frying time on processing technology of Fructus Gardeniae Praeparatus.HPLC was adopted to determine the content of crocin-I and crocin-II in processing.Result： Optimum processing conditions were as follows： fried 30 min at 180 ℃.The content of crocin-I and crocin-II gradually reduced in processing,they would decompose completely when temperature was too high in processing.Conclusion： Properties of Fructus Gardeniae Praeparatus complied with relevant regulations,this study could provide experimental basis for quality control of Fructus Gardeniae Praeparatus.

关 键 词：焦栀子 正交试验 含量测定 西红花苷 

分 类 号：R283.6[医药卫生—中药学]