岭南炮天雄的炮制工艺优选  

Optimization of Processing Technology of Processed Aconitum carmichaelii

作　　者：蒋丽芸 黄玉梅 吴志坚 麦敏芯 高明[1] 温锦青 叶志龙 马恩耀 

机构地区：[1]广州中医药大学,广州510006 [2]广州市药材公司中药饮片厂,广州510360

出　　处：《中国实验方剂学杂志》2015年第21期24-27,共4页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：广州市荔湾区科技计划项目(20122214066)

摘　　要：目的：优化并规范岭南炮天雄的炮制工艺,为提高该产品的生产效率及质量提供参考。方法：以炮天雄中3种单酯型生物碱（苯甲酰新乌头原碱、苯甲酰乌头原碱、苯甲酰次乌头原碱）和3种双酯型生物碱（新乌头碱、次乌头碱、乌头碱）质量分数为评价指标,在单因素试验基础上,通过正交试验考察浸漂时间、高压蒸制时间和砂炒温度对岭南炮天雄炮制工艺的影响。结果：最佳炮制工艺条件为浸漂时间5 d,高压蒸制时间1.5 h,砂炒温度210~230℃,姜汁比例8%。炮天雄的单、双酯型生物碱质量分数分别为0.120 5,0.031 1 mg·g-1。结论：优选的岭南炮天雄炮制工艺稳定可行,能进一步规范相关指标,提高生产效率和产品质量,为该药材的大规模生产提供参考。Objective： To optimize and standardize processing technology of processed Aconitum carmichaelii in Lingnan for improving production efficiency and quality of this herb. Method： Taking contents of diester-type alkaloids and mono-ester aconitum alkaloids as index,based on single factor tests,orthogonal test was adopted to investigate effects of soaking time,steaming time and frying temperature on processing technology of processed A. carmichaelii. Result： The best processing technology was as follows： soaked 5 d with 8% ginger juice,steamed 1. 5 h with high pressure,frying temperature at 210-230 ℃ with sand. Contents of diester-type alkaloids and mono-ester aconitum alkaloids were 0. 031 1,0. 120 5 mg·g- 1,respectively. Conclusion： This optimized processing technology is sable and feasible. It will be benefit for providing foundation for large production of processed A. carmichaelii with improving product quality and production efficiency.

关 键 词：炮天雄 附子 双酯型生物碱 干姜 单酯型生物碱 

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