川楝子与炒川楝子标准饮片的均匀化工艺研究  

Study on Homogenization Process of Standard Prepared Slices of Toosendan Fructus and Stir-frying Toosendan Fructus

作　　者：王新杰 王英姿[1] 肖永庆[2] 王思雨 张景珍 张春泥[1] 崔曰新 张瑶 高慧 WANG Xin-jie;WANG Ying-zi;XIAO Yong-qing;WANG Si-yu;ZHANG Jing-zhen;ZHANG Chun-ni;CUI Yue-xin;ZHANG Yao;GAO Hui(School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing 102488,China;Institute of Chinese Materia Madica,China Academy of Chinese Medicial Sciences,Beijing 100700,China)

机构地区：[1]北京中医药大学中药学院,北京102488 [2]中国中医科学院中药研究所,北京100700

出　　处：《现代中药研究与实践》2018年第6期53-57,共5页Research and Practice on Chinese Medicines

基　　金：国家科技部科技基础性工作专项(2014FY111100-3)

摘　　要：目的优选川楝子与炒川楝子标准饮片的均匀化工艺。方法采用筛分法制备不同目数川楝子与炒川楝子粉末,以川楝素含量、总萜含量、颜色特征参数值、粉末径距为指标,采取积分球漫反射法测定近红外漫反射光谱,采用移动块标准偏差法多指标评价不同目数粉末均匀性,最终以综合评分法优选出饮片的最佳均匀化工艺。结果川楝子饮片的均匀化工艺为粉碎粒度80～100目,粉碎时间40 s;炒川楝子饮片的均匀化工艺为粉碎粒度65～80目,粉碎时间60 s。结论优选出的均匀化工艺合理可行、稳定可控,可为川楝子及炒川楝子饮片的均匀化技术规范制定提供参考依据。Objective To optimize and determine the homogenization technology of the standard prepared slices of Toosendan Fructus and Stir-frying Toosendan Fructus.Methods Sieving method is used to prepare Toosendan Fructus and stir-frying Toosendan Fructus powder with different meshes.The contents of toosendanin,total terpene,color characteristic parameters and powder diameter are taken as indicators.The near infrared diffuse reflectance spectra are measured by integrating sphere diffuse reflectance method,and the moving block standard deviation method is used to evaluate the uniformity of powder in different order.Finally, the optimal homogenization process of prepared slices is optimized by comprehensive scoring method.Results The optimized homogenization process is as follows:the crushing particle size of toosenia chinensis decoction slices is 80-100mesh,and the crushing time is 40s.The crushing particle size of the stir-frying Toosendan Fructus is 65~80 mesh,and the crushing time is 60s.Conclusion The optimized homogenization process is reasonable,stable and controllable,which can provide reference for the formulation of the technical specification for the homogenization of Toosendan Fructus and stir-frying Toosendan Fructus.

关 键 词：川楝子 炒川楝子 川楝素 总萜 均匀化 标准饮片 

分 类 号：R283[医药卫生—中药学]