樟帮法泡吴茱萸炮制工艺研究  

Study on processing technology of soaked Euodiae Fructus with the water of Zhangbang

作　　者：温慧玲[1] 廖梅香[1] 陈娇婷[1] 张道英[1] 黄浩[1] WEN Hui-ling;LIAO Mei-xiang;CHEN Jiao-ting;ZHANG Dao-ying;HUANG Hao(Gannan Medical University,Ganzhou,Jiangxi 341000)

机构地区：[1]赣南医学院药学院,江西赣州341000

出　　处：《赣南医学院学报》2020年第9期870-875,共6页JOURNAL OF GANNAN MEDICAL UNIVERSITY

基　　金：国家自然科学基金项目(81660595);江西省卫生计划生育委员会中医药科技计划项目(NO:2015B031);江西省教育厅科学技术研究项目(GJJ190829)。

摘　　要：目的:采用L_(16)(4~5)正交设计法优选樟帮泡吴茱萸的最佳炮制工艺。方法:以开水泡制时间,加盐的量,炒制温度及炒制时间为考察因素,吴茱萸中吴茱萸碱、吴茱萸次碱、吴茱萸内酯的含量为评价指标,对樟帮法泡吴茱萸的炮制工艺进行优化,确定最佳炮制工艺。结果:樟帮泡吴茱萸的最佳炮制工艺为:取净吴茱萸一定量,用开水泡1小时(按照1份药材,4份水的量浸泡),然后取出放入250℃的炒锅中加盐一定量,炒18 min,炒干后捞出,放冷,筛去灰屑。每100 kg吴茱萸,加盐3 kg。结论:同时以3种主要的指标性成分的含量为评价指标,用以优选樟帮泡吴茱萸最佳炮制工艺的方法稳定可靠、切实可行。Objective:To optimize the processing technology of soaked Euodiae Fructus with the water of Zhangbang by L16(45)orthogonal design.Methods:The factors including soaking time,the dosage of salt,the stir-frying temperature and stir-frying time,and evodiamine,rutaecarpine,limonin were taken as evaluation indexes to optimize the processing technology.Results:The best processing technology for soaked Euodiae Fructus with the water of Zhangbang was as follows:the soaking time 1 h under the dosage ratio of water to Euodiae Fructus 4∶1,stir-frying temperature 250℃,and stir-frying time 18 min,the dosage ratio of salt to Euodiae Fructus 3∶100.Conclusion:Simultaneously,taking the content of three components as the indexes,the method for optimizing the optimal processing technology of soaked Euodiae Fructus with the water of Zhangbang is stable,reliable and feasible.

关 键 词：樟帮 吴茱萸 炮制工艺 

分 类 号：R285[医药卫生—中药学]