肉豆蔻制霜新工艺优选及质量评价  

New Technology Optimization and Quality Evaluation of Myristicae Semen into Frostlike Powder

作　　者：胡娜[1] 刘欢[1] 袁子民[1] 程岚[1] 贾天柱[1] 

机构地区：[1]辽宁中医药大学,沈阳116600

出　　处：《中国实验方剂学杂志》2013年第21期10-12,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(81274084)

摘　　要：目的：建立机械压榨法制备肉豆蔻霜的新工艺，并与传统工艺进行比较。方法：以出油量及性状为指标，采用单因素试验考察压榨次数和温度对机械压榨工艺的影响。以制霜前后脂肪油、挥发油、总木脂素、去氢二异丁香酚的含量为指标，考察传统法与机械压榨法制霜工艺对肉豆蔻中化学成分的影响。采用HPLC测定去氢二异丁香酚含量，色谱条件为DiamonsilC18色谱柱（4．6mm×250wlm，5μm），柱温30℃，流动相甲醇一水梯度洗脱，检测波长274nm，流速1．0mL·min^-1，进样量20μL。结果：优选的机械压榨制霜工艺为压榨温度80-90℃，压榨2次，出油率达30．8％。与生品相比，肉豆蔻机械制霜后脂肪油、挥发油、总木脂素、去氢二异丁香酚的含量均降低，但与传统压榨后含量相近。结论：机械压榨法方便、快捷，利于于工业化生产，可替代传统压榨法。Objective： To establish a new technology of mechanical compression for Myristicae Semen into frostlike powder and compare with traditional compression process. Method： With oil yield and properties as indexes, single factor tests were adopted optimize mechanical compression process with compression times and temperature as factors. With the contents of fatty oil, volatile oil, total lignans and dehydrodiisoeugenol before and after pressing into frostlike powder, then investigate effect of mechanical compression and traditional compression into frost-like powder to chemical composition in Myristicae Semen. The content of dehydrodiisoeugenol was determined by HPLC, chromatographic conditions were as follows： Diamonsil C18 column （4.6 mm x 250 mm, 5 μm） , column temperature 30 ℃ , mobile phase of methanol-water gradient elution, detection wavelength 274 nm, flow rate 1.0 mL ·min^-1, injection volume 20 μL. Result： Optimized mechanical compression process was： compression temperature 80-90 ℃ with 2 times, oil yield 30.8%. Compared with raw products, the contents of fatty oil, volatile oil, total lignans, dehydrodiisoeugenol were all reduced after mechanical compression into frost-like powder, but it was similar to traditional compression into frost-hike powder. Conelusion： Mechanical compression process was convenient, quick and suitable for industrial production, it could replace traditional compression method.

关 键 词：肉豆蔻 机械压榨法 传统压榨法 质量评价 含量测定 

分 类 号：R283.3[医药卫生—中药学] R284.1[医药卫生—中医学]