基于生物指标与理化指标结合模式指导的加味甘麦大枣颗粒精制纯化工艺  

Studies on the Refinement and Purification Process of Jiawei Ganmai Dazao Granule Based on the Combination of Biological and Physicochemical Indexes

作　　者：周琴妹[1] 朱萱萱[1] 刘顺[1] 万伟中[1] ZHOU Qinmei;ZHU Xuanxuan;LIU Shun;WAN Weizhong(Affiliated Hospital of Nanjing University of TCM, Nanjing 210029, China)

机构地区：[1]南京中医药大学附属医院,南京210029

出　　处：《中国现代应用药学》2018年第6期845-849,共5页Chinese Journal of Modern Applied Pharmacy

基　　金：江苏省中医药局康缘中医药科技创新基金项目(HZ1017KY)

摘　　要：目的优选加味甘麦大枣颗粒的精制纯化工艺。方法以药效为指标,确定制剂的精制纯化工艺路线;以甘草苷转移率为定量指标,甘草、合欢皮、地龙的薄层色谱为定性指标优选制剂的工艺参数。结果最佳精制纯化工艺:水煎煮液浓缩至相对密度为1.10(60℃),加乙醇至50%,搅拌速率300 r·min^(-1),静置24 h。结论制定的制剂工艺可行,保证了制剂的有效稳定。OBJECTIVE To optimize the extraction and purification of Jiawei Ganmai Dazao granules. METHODS The purification process of the preparation was determined based on the pharmacodynamics. Transfer rate glycyrrhizin was taken as the quantitative index, the TLC of Glycyrrhiza, Albizia julibrissin Durazz and Pheretima were selected as the qualitative index, and the technological parameters of the preparation were optimized. RESULTS The optimum purification process was as follows： the water decocting solution was concentrated to 1.10（60 ℃）, ethanol to 50%, stirring rate 300 r·min^-1, and static 24 h. CONCLUSION The formulation process is feasible and the preparation is effective and stabile.

关 键 词：加味甘麦大枣 精制工艺 生物指标 理化指标 

分 类 号：R284.2[医药卫生—中药学]