北五味子高压蜜制工艺分析  

Steaming Technology of Schisandrae Chinensis Fructus with Honey at High Pressure

作　　者：段小圆[1] 李林福[2] 张赛男[2] 黄浩[2] 吴龙火[2] 

机构地区：[1]天津医院中西医结合骨科研究所,天津300050 [2]赣南医学院药学院,江西赣州341000

出　　处：《中国实验方剂学杂志》2015年第21期17-19,共3页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：国家自然科学基金项目(81102797);江西省科技厅科技项目(20142BAB215069)

摘　　要：目的:优选北五味子的高压蜜制工艺,为该饮片的质量标准研究提供参考。方法:以五味子甲素含量为评价指标,通过正交试验考察闷润时间、蜂蜜用量、蒸制压力和蒸制时间对北五味子高压蜜蒸工艺的影响。采用HPLC测定五味子甲素的含量,流动相甲醇-水(78∶22),检测波长235 nm。结果:北五味子最佳高压蜜制工艺为取北五味子适量,加入25%蜂蜜,拌匀闷润1 h,在蒸制压力0.15 MPa下蒸制1.0 h。五味子甲素提取量1.553 mg·g-1。结论:优选的北五味子高压蜜制工艺简易、可控,可替代北五味子的传统蜜制工艺。Objective： To optimize processing technology of Schisandrae Chinensis Fructus with honey at high pressure and provide a reference for quality standard of this decoction pieces. Method： With the content of deoxyschizandrin as index, orthogonal test was adopted to optimize processing technology by taking immersing time,honey amount,steaming pressure and time as factors. HPLC was employed to determine the content of deoxyschizandrin with mobile phase of methanol-water（ 78 ∶ 22） and detection wavelength of 235 nm. Result：Optimum processing technology was as follows： immersed with 25% honey for 1 h,then steamed at 0. 15 MPa for1 h. The content of deoxyschizandrin in Schisandrae Chinensis Fructus after processing was 1. 553 mg ·g- 1.Conclusion： This optimized processing technology is simple and controllable, it can replace traditional honey processing technology.

关 键 词：北五味子 炮制工艺 高压 蜜制 五味子甲素 

分 类 号：R283.3[医药卫生—中药学] R943.1[医药卫生—中医学]