白花丹炮制工艺考察  

Optimization of Processing Technology of Plumbago zeylanica

作　　者：刘鼎[1] 钟鸣 余胜民 陈勇[3] 

机构地区：[1]广西中医药大学第一附属医院,南宁530023 [2]广西民族医药研究院,南宁530001 [3]广西中医药大学药学院,南宁530001

出　　处：《中国实验方剂学杂志》2015年第16期19-22,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家科技支撑计划项目(2012BAI27B06-4);广西中药药效研究重点实验室自主研究课题(10-046-04-Z8);广西自然科学基金创新研究团队项目(2011GXNSFF018006)

摘　　要：目的:优化白花丹炮制工艺,为该药材的临床安全应用提供参考。方法:以白花丹醌、香草酸含量的综合评分为指标,通过正交试验考察炮制时间、白酒用量、乙醇体积分数对白花丹炮制工艺的影响。采用HPLC测定白花丹醌及香草酸含量,流动相甲醇-0.15%磷酸梯度洗脱,检测波长260 nm。结果:最佳酒炙炮制工艺为白酒用量0.2 m L·g-1,炮制时间45 min,乙醇体积分数12%。白花丹醌、香草酸质量分数分别为0.013 0%,0.019 3%。结论:优选的工艺条件稳定可行、方法简便,可用于白花丹的质量控制与酒炙品制备。Objective： To optimize processing technology of Plumbago zeylanica. Method： With composite score of content of plumbagin and vanillic acid as index, orthogonal test was adopted to optimize processing technology of P. zeylanica by taking processing time,the amount of liquor and ethanol concentration as factors. Contents of plumbagin and vanillic acid were determined by HPLC,mobile phase was methanol-0. 15%phosphoric acid for gradient elution,detection wavelength was 260 nm. Result： The best processing technology of P. zeylanicawas： processing time of 45 min, liquor dosage of 0. 2 mL ·g^-1,ethanol concentration of 12%.Contents of plumbagin and vanillic acid were 0. 013 0% and 0. 019 3%,respectively. Conclusion： This process is stable,feasible and suitable for quality control of P. zeylanica and preparation of its processed product with wine.

关 键 词：白花丹 白花丹醌 香草酸 酒炙工艺 

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