樟帮菟丝子饼炮制工艺优化研究  

Study on the processing technology of Dodder Cake with Zhangshu Bang Characteristic

作　　者：吴志瑰[1,2] 周雅倩 余波 付小梅 吴蜀瑶[2] 李洋 谢斌 柯瑜 谌瑞林 范崔生 WU Zhi-gui;ZHOU Ya-qian;YU Bo;FU Xiao-mei;WU Shu-yao;LI Yang;XIE Bin;KE Yu;CHEN Rui-lin;FAN Cui-sheng(School of Pharmacy,Jangxi University of Chinese Medicine,Nanchang 330004 China;Fartcuisheng Studio of National Famous Chinese Medicine Expert,Nanchang 330004 China)

机构地区：[1]江西中医药大学药学院,江西南昌330004 [2]范崔生全国名中医传承工作室,江西南昌330004

出　　处：《时珍国医国药》2021年第12期2916-2918,共3页Lishizhen Medicine and Materia Medica Research

基　　金：国家自然科学基金(82060710);江西省教育厅科技项目(GJJ150871);江西省卫计委科技计划项目(20175543);江西省中医药管理局科技计划项目(2020B0384);江西中医药大学中药学一流学科建设科研启动基金项目(JXSYLXK-ZHYAO026);全国中药特色技术传承人才培训项目(国中医药人教函〈2018〉204号);范崔生全国名中医传承工作室(国中医药人教函〈2018〉119号);第六批全国老中医药专家学术经验继承工作[国中医药人教发〈2017〉29号]。

摘　　要：目的针对樟帮菟丝子饼特色炮制,通过多项指标综合评价以优选并确立樟帮菟丝子饼最佳炮制工艺。方法(1)紫外-可见分光光度法,测定总黄酮含量。以芦丁为对照品,NaNO_(3)-Al(NO_(3))_(3)-NaOH比色法,507nm处测定吸光度。(2)高效液相色谱法测金丝桃苷含量。采用Hypersil ODS2色谱柱(4.6mm×250mm,5μm),流动相为乙腈-0.1%磷酸水溶液(15∶85),进样量为10μL,流速为1.0 m L·min^(-1),柱温为30℃,检测波长为360 nm,超声提取1.0 h。(3)用L_(9)(3^(4))正交试验法,优化工艺:以浸润时间、蒸制时间、麸炒时间、麸炒温度为考察因素,以总黄酮含量、金丝桃苷含量为考察指标,进行樟帮菟丝子饼炮制工艺优选。结果樟帮菟丝子饼最佳炮制工艺为:浸泡2h,蒸制1.5h,麸炒10 min,麸炒温度140℃。结论优选出的菟丝子饼最佳炮制工艺,合理可行,可樟帮菟丝子饼炮制工艺研究和临床用药提供参考和依据。Objective The best processing technology of Dodder cake with Zhangshu Bang Characteristic by comprehensive evaluation of multiple indexes was established.Methods(1)The content of total flavonoids was determined by UV-Vis spectrophotometry,NaNO_(3)-Al(NO_(3))_(3)-NaOH colorimetry,and the absorbance was determined at 507 nm.(2)Determination of hyperoside by HPLC:Hypersil ODS2 column(4.6 mm×250 mm,5μm)was used with acetonitrile-0.1%phosphoric acid solution as mobile phase(15∶85),the injection volume was 10μl,the flow rate was 1.0 ml·min^(-1),the column temperature was 30℃,the detection wavelength was 360 nm,and the extraction time was 1.0 h.(3)Process optimization:L_(9)(3^(4))orthogonal test method was adopted to optimize the processing technology of Dodder cake with Zhangshu Bang Characteristic with soaking time,steaming time,bran frying time and bran frying temperature as the factors,and with the content of total flavonoids and hyperoside as the indexes.Results The optimal processing technology of Dodder cake with Zhangshu Bang Characteristic was as follows:soaking for 2 h,steaming for 1.5 h,frying with bran for 10 min,frying with bran at 140℃.Conclusion Through comprehensive analysis and research,the optimal processing technology of dodder cake with Zhangshu bang Characteristic was optimized,and the result was reasonable and feasible.It can provide some experimental parameters and scientific basis for the processing technology research and clinical drug use of Dodder cake with Zhangshu bang Characteristic.

关 键 词：樟帮法炮制菟丝子饼 工艺优化 正交实验 总黄酮 金丝桃苷 综合评分 

分 类 号：R283[医药卫生—中药学]