维药小檗根传统切制工艺与产地趁鲜切制工艺的比较研究  

Comparative study of Berberis heteropoda roots by traditional slice method and fresh-cut method

作　　者：刘兆龙[1] 王亚茹[1] 陈良[1] 

机构地区：[1]新疆医科大学附属中医医院新疆维吾尔自治区中医药研究院,乌鲁木齐830000

出　　处：《天津药学》2017年第3期8-10,共3页Tianjin Pharmacy

基　　金：新疆医科大学科研创新基金项目(No.ZYY2016PZ08)

摘　　要：目的:探讨建立维药小檗根饮片的产地趁鲜切制工艺。方法:采用HPLC法测定两种不同工艺切制小檗根饮片的小檗碱含量,测定不同工艺切制小檗根饮片的浸出物、炮制时间。结果:小檗根趁鲜切制饮片的小檗碱含量、浸出物的含量明显高于传统切制工艺切制饮片(36.9%、22.4%),工艺周期由9 d缩短为3 d,小檗碱损失最大的工序是润药。结论:建议小檗根在产地加工时趁鲜洗净、切薄片、干燥。不仅解决了小檗根药材不易干燥,饮片加工炮制时软化时间长、有效成分容易流失的问题,而且降低了生产成本,保证了饮片质量的稳定。Objective ： To discuss and establish the fresh - cut processing method of Berberis heteropoda Roots. Methods ： Determination of berberine content in two different cutting - processed pieces of Berberis root by HPLC method. Extract and processing time by which different cutting processes were also determined. Results： The contents of berberine and the contents of extract of Berberis root from fresh cut slices were significantly higher than that of the traditional cutting process of cutting pieces, being 28.1% and 22.4% ,respectively. The processing time reduced from eight days to three days. Conclusion： It is proposed that Ber- beris root should be cleaned by water while fresh, and sliced and dried. This not only solves the problem that Radix Berberis is not easy to dry, taking too long time to soften the slices, and the active components will readily loose, but also reduces the production cost, ensuring the stable quality of pieces.

关 键 词：小檗根 小檗碱 趁鲜切制 

分 类 号：R283.1[医药卫生—中药学]