南葶苈子清炒炮制工艺研究  

Study on processing technology of seeds from Descurainia Sophia(L.) Webb ex Prantl

作　　者：李红伟[1,2] 司金光 石延榜[1] 孟祥乐[1,3] 匡海学[4] 郑晓珂[1,2] 冯卫生[1,2] 

机构地区：[1]河南中医学院药学院,郑州450046 [2]呼吸疾病诊疗与新药研发河南省协同创新中心,郑州450046 [3]河南中医学院第一附属医院,郑州450000 [4]黑龙江中医药大学药学院,哈尔滨150040

出　　处：《中国新药杂志》2016年第1期98-101,112,共5页Chinese Journal of New Drugs

基　　金：科学技术部国家重点基础研究发展计划"973计划"项目(2013CB531802);河南中医学院博士科研基金(BSJJ2012-04)

摘　　要：目的:优选南葶苈子清炒炮制的最佳工艺。方法:采用HPLC和UV进行含量测定,以加热火力和加热时间为变量,进行均匀试验设计,以外观性状、水溶性浸出物、总黄酮、脂肪油、芥子碱硫氰酸盐和多糖含量5个方面为考察指标。结果:南葶苈子清炒炮制的最佳工艺为南葶苈子文火火力200℃,加热4 min。结论:清炒法炮制南葶苈子,炒作工艺简便、稳定、量化可控。Objective： To optimize the processing technology of seeds from Deseurainia sophia（ L.） Webb ex Prantl which are often fried without additional ingredients. Methods： HPLC and UV methods were established to determine the content. U 6（ 6 × 3） Uniform design form was selected as the experiments＇ schedule,using aqueous extract,total flavonoids,fatty oil,sinapine thiocyanate,polysaccharides and the yield as evaluation indicators.Processing time and temperature were used as the influencing factors. Results： The optimum processing technology was heating the seeds for 4 minutes at 200 ℃. Conclusions： The optimal processing technology of seeds of D. Sophia is simple and feasible. This result of the study will provide reference for clinical use of seeds of Deseurainia sophia（ L.） Webb ex Prantl.

关 键 词：南葶苈子 炮制 水溶性浸出物 总黄酮 脂肪油 芥子碱硫氰酸盐 

分 类 号：R285.5[医药卫生—中药学]