正交试验法优选酒柴胡炮制工艺  

Optimization of processing technology for wine Radix bupleuri by orthogonal test

作　　者：潘许玲 瞿领航 王洁 涂济源 刘艳菊 PAN Xu-ling;QU Ling-hang;Wang Jie;TU Ji-yuan;LIU Yan-ju(Department of Pharmaceutics, Hubei University of Chinese Medicine, Hubei Wuhan 430065, China;Heritage Base of TCM Processing Technology of SATCM, Hubei University of Chinese Medicine, Hubei Wuhan 430065,China)

机构地区：[1]湖北中医药大学药学院,湖北武汉430065 [2]湖北中医药大学国家中医药管理局中药炮制技术传承基地,湖北武汉430065

出　　处：《中国医院药学杂志》2018年第9期942-945,共4页Chinese Journal of Hospital Pharmacy

基　　金：国家中医药管理局"中药炮制技术传承基地"建设项目(国家中医药管理局规财发2015.21号文)

摘　　要：目的:优选酒柴胡炮制工艺参数,为酒柴胡饮片的标准化、产业化生产提供参考。方法:采用正交试验法,以黄酒用量、酒炙温度、酒炙时间为炮制工艺的关键影响因素,以柴胡皂苷a和柴胡皂苷d总含量、醇溶性浸出物含量为考察指标,综合评分,优选炮制工艺。结果:最佳炮制工艺条件为柴胡与黄酒用量比为100∶10,酒炙温度135~145℃,酒炙时间5 min。酒柴胡呈微黄色,微有酒香味。结论:经验证,该炮制工艺稳定可行,为规范酒柴胡的饮片加工提供参考。OBJECTIVE To optimize processing technology of wine Radix bupleuri and provide a reference for the standardization and industrialization of the wine Radix bupleuri.METHODS Taking the total content of saikosaponin a and saikosaponin d,alcohol soluble extract as comprehensive evaluation index,orthogonal test was adopted to investigate effects of the dosage of yellow rice wine,temperature and time on processing technology.RESULTS The best processing conditions were 10% dosage of yellow rice wine,processing temperature of 135-145 ℃ and processing time of 5 min.Wine Radix bupleuri was slightly yellowish with slightly wine aroma.CONCLUSION This optimized processing technology is stable,feasible and applicable,which provides a reference for the processing of Bupleurum Chinese DC with wine.

关 键 词：酒柴胡 柴胡皂苷a和柴胡皂苷d总含量 醇溶性浸出物 综合评分法 

分 类 号：R927.2[医药卫生—药学]