基于成分分析及抗菌活性的百药煎炮制工艺研究  

Study on processing technology for fermentation of Chinese gall leaven based on components analysis and antibacterial test

作　　者：彭璐[1,2] 张志杰[1] 龚千锋[2] 李娆娆[1] 李小宁[2] 龚志勇[2] 俞杰[2] 

机构地区：[1]中国中医科学院中药研究所,北京100700 [2]江西中医药大学,江西南昌330004

出　　处：《中草药》2016年第21期3805-3809,共5页Chinese Traditional and Herbal Drugs

基　　金：国家"重大新药创制"科技重大专项(2014ZX09304307001-002-010);北京市自然科学基金项目(7112097);江西中医药大学校级研究生创新专项(JZYC14B10)

摘　　要：目的采用正交试验法，优选百药煎的炮制工艺，确定最佳工艺参数。方法采用L_9（3-4）正交试验法，以百药煎中的主要有效成分没食子酸、二聚体鞣花酸的质量分数和体外抗菌活性为评价指标，通过多指标综合加权评分法，考察3因素3水平，即因素A酵随种类（根霉曲、安琪曲、黑曲霉）、因素B茶叶种类（绿茶、红茶、普洱茶）、因素C物料比（原药量．菌种量．茶叶量分别为25：7．5：2．5、25：6．25：1．1、25：2．5：1．9）对百药煎炮制工艺的影响。结果百药煎的最佳炮制工艺为A_1B_2C_1，即菌种选用根霉曲，茶叶选用绿茶，原药量一菌种量．茶叶量为25：7．5：2．5。结论该炮制工艺可操作性强，可为百药煎的炮制工艺提供研究数据。Objective To optimize the processing technology for Chinese gall leaven by orthogonal test. Methods The L9（34） orthogonal test was used taking the main contents of gallic acid, ellagic acid, and in vitro antibacterial activity as indexes of evaluation. The affecting factors contains factor A, the species ofzymocyte, such as Rhizopus koji, Angelyeast, and Aspergillus niger, fact0r B, the species of tea, such as green tea, black tea, and puer tea, factor C, the material ratios of quantity of raw material, yeast, and tea, such as 25 ; 7.5 ： 2.5, 25 ： 6.25 ： 1.1, and 25 ; 2.5 ： 1.9. Multi-index comprehensive weighted mark method was used in the data analysis. Results The best processing technology was set at A_1B_2C_1, that strain selection was R. koji, with green tea, and the material ratio was 25 ： 7.5 ： 2.5. Conclusion The studies show that this processing technology is stable and feasible. The research provides the reference data for processing Chinese gall leaven.

关 键 词：百药煎 炮制工艺 正交试验 多指标综合加权评分法 没食子酸 鞣花酸 根霉曲 安琪曲 黑曲霉 绿茶 红茶 普洱茶 

分 类 号：R283.1[医药卫生—中药学]