星点设计-效应面法优化炒茺蔚子炮制工艺  

Optimization of Processing Technology of Stir-baked Leonuri Fructus by Central Composite Design-response Surface Methodology

作　　者：严冬慧 邓仙梅 孟江[1] 王淑美[1] 

机构地区：[1]广东药科大学中药学院,国家中医药管理局中药数字化质量评价技术重点研究室,广东高校中药质量工程技术研究中心,广州510006

出　　处：《中国实验方剂学杂志》2016年第21期10-14,共5页Chinese Journal of Experimental Traditional Medical Formulae

基　　金：2015年版《中国药典》项目;国家中医药管理局中医药行业科研专项(2012070047)

摘　　要：目的:利用星点设计-效应面法对炒茺蔚子的炮制工艺进行优化,为炒茺蔚子的规范化生产提供依据。方法:采用清炒法,以炮制温度、炮制时间、炒药机转速为自变量,总生物碱、盐酸水苏碱、水溶性浸出物、醇溶性浸出物质量分数为评价指标,对自变量各水平进行多元回归拟合,利用效应面法筛选最佳炮制工艺并进行预测分析。采用UV测定总生物碱的含量,检测波长520 nm;采用高效液相色谱仪-蒸发光散射法测定盐酸水苏碱的含量,流动相乙腈-水(60∶40),流速0.5 m L·min^(-1),漂移管温度70℃。结果:三项式拟合复合相关系数较高。最佳炮制工艺为炮制温度219℃,炮制时间2 min,炒药机转速14 r·min^(-1)。总生物碱、盐酸水苏碱、水溶性浸出物、醇溶性浸出物质量分数的平均值分别为9.82,2.50,86.16,193.28 mg·g^(-1),综合评分与三项式拟合方程预测值偏差0.87%。结论:利用星点设计-效应面法优化炒茺蔚子炮制工艺的方法简便且预测性良好,适用于炒茺蔚子的规范化生产。Objective： To optimize the processing technology of stir-baked Leonuri Fructus with central composite design-response surface methodology,and provide the basis for its normalized production. Method：Stir-baking processing technology was optimized by taking processing temperature,processing time and stir-baking machine speed as independent variables, contents of total alkaloids, stachydrine hydrochloride, water soluble extract and alcohol soluble extract as evaluation indexes,each level of independent variables were fitted by multiple regression fitting. Response surface methodology was used to select optimum processing technology. UV was adopted to determine the content of total alkaloids in stir-baked Leonuri Fructus at 520 nm. HPLC-ELSD was employed to determine the content of stachydrine hydrochloride with a mobile phase of acetonitrile-water（ 60∶40）,the flow rate of 0. 5 m L·min^（-1）and the drift tube temperature at 70 ℃. Result： Complex correlation coefficient of trinomial fitting was high. Optimum processing technology parameters were as follows： processing temperature at219 ℃, processing time of 2 min, stir-baking machine speed of 14 r·min^（-1）. Contents of total alkaloids,stachydrine hydrochloride,water soluble extract and alcohol soluble extract were 9. 82,2. 50,86. 16,193. 28mg·g^（-1）. Conclusion： Central composite design-response surface methodology can be used to optimize processing technology of stir-baked Leonuri Fructus,and it is simple with good prediction,which is suitable for standardized production of stir-baked Leonuri Fructus.

关 键 词：炒茺蔚子 炮制工艺 总生物碱 盐酸水苏碱 浸出物 综合评分 

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