甘草炮制工艺的优选  

Optimization of liquorice processing technology

作　　者：张欣舒 董金香[1] 孙志远 贾艾玲[1] 杨净尧 田健[1] ZHANG Xinshu;DONG Jinxiang;SUN Zhiyuan;JIA Ailing;TIAN Jian(College of Pharmacy,Changchun University of Chinese Medicine,Changchun 130117,China)

机构地区：[1]长春中医药大学药学院,长春130117

出　　处：《吉林中医药》2020年第6期812-815,共4页Jilin Journal of Chinese Medicine

基　　金：吉林省科技发展计划项目(20190304077YY)。

摘　　要：目的优选甘草的炮制工艺。方法通过单因素实验法确定甘草的炮制工艺,采用高效液相法测定炮制前后甘草中甘草苷、甘草酸的含量。结果甘草的软化方法为闷润,闷润温度为60 ℃,不去皮,切制后饮片在70 ℃条件下干燥。结论甘草的炮制工艺可靠、稳定、合理。Objective To optimize the processing of liquorice.Methods The processing technology of liquorice was determined by single factor test.Using the HPLC method to determine the content of liquorice glycosides,glycyrrhizic acid before and after processing.Results The softening method of liquorice was boring,the boring temperature was 60 ℃,and it was not peeled.After cutting,the pieces were dried at 70 ℃.Conclusion The processing technology of liquorice is reliable,stable and reasonable.

关 键 词：甘草 炮制工艺 高效液相 

分 类 号：R283[医药卫生—中药学]