基于Box-Behnken试验设计优化传统奶制马钱子的炮制工艺  

Optimization of Processing Technology of Traditional Milk-Made Maqianzi(Nux Vomica) Based on Box-Behnken Test Design

作　　者：郑丽丽[1] 聂继红[1] 赵翡翠[1] 刘宣麟 赵生俊[1] ZHENG Li-li;NIE Ji-hong;ZHAO Fei-cui;LIU Xuan-lin;ZHAO Sheng-jun(Affiliated Hospital of Traditional Chinese Medicine,Xinjiang Medical University,Urumqi Xinjiang 830000,China;Xinjiang Uygur Autonomous Region Institute of Medicine,Urumqi Xinjiang 830004,China)

机构地区：[1]新疆医科大学附属中医医院,新疆乌鲁木齐830000 [2]新疆维吾尔自治区药物研究所,新疆乌鲁木齐830004

出　　处：《中医药导报》2020年第16期45-48,共4页Guiding Journal of Traditional Chinese Medicine and Pharmacy

基　　金：新疆医科大学校级课题(ZYY2017PZ8)。

摘　　要：目的:通过单因素结合Box-Behnken试验对马钱子的牛奶炮制工艺进行优化。方法:在单因素试验的基础上,以炮制时间、浸泡时间、牛奶倍量为自变量,以马钱子碱和士的宁的含量为因变量,采用Box-Behnken试验设计,优化马钱子的牛奶炮制工艺。结果:最佳炮制工艺为生马钱子浸泡6 d,润后取出,刮去外种皮、去掉胚芽,加入9倍量牛奶,加热提取1.5 h。结论:优化出的牛奶炮制马钱子制备工艺,具有工艺可控、操作简便的特点,适合工业生产。Objectives: To optimize the milk processing technology of Maqianzi(Nux Vomica) by single factor combined with Box-Behnken test. Methods: On the basis of single factor experiment, taking processing time,soaking time and milk volume as independent variables, and brucine and strychnine content as dependent variables, Box-Behnken test design was used to optimize the milk processing technology of Maqianzi(Nux Vomica).Results: The best processing technology was soaking raw Maqianzi(Nux Vomica) for 6 days, moistening and taking out, scraping off the testa and germ, adding 9 times of milk, heating and extracting for 1.5 h. Conclusion:The optimized preparation process of Maqianzi(Nux Vomica) with milk has the characteristics of controllable process and simple operation, which is suitable for industrial production.

关 键 词：马钱子 炮制工艺 牛奶 Box-Behnken试验 马钱子碱 士的宁 

分 类 号：R284.1[医药卫生—中药学]