基于毒效成分含量的正交试验优选苍耳子炮制工艺  

Orthogonal Optimization of Processing Technology of Xanthii Fructus Based on Toxic Contents and Effective Components

作　　者：黄保生 黄成[1] 韩燕全[1] 朋汤义[1] 金传山[2] 吴德玲[2] HUANG Baosheng;HUANG Cheng;HAN Yanquan;PENG Tangyi;JIN Chuanshan;WU Deling(The First Affiliated Hospital of Anhui University of Chinese Medicine, Grade Three-level Laboratory of TCM Preparation, State Administration of Traditional Chinese Medicine, Hefei 230031, China;Anhui Province Key Laboratory of Chinese Medicinal Formula/Anhui Engineering Technology Research Center of Modernized Pharmaceutics, Anhui University of Chinese Medicine, Hefei 230031, China)

机构地区：[1]安徽中医药大学第一附属医院,国家中医药管理局中药制剂三级实验室,安徽合肥230031 [2]安徽中医药大学中药复方安徽省重点实验室,现代药物制剂安徽省工程技术中心,安徽合肥230031

出　　处：《中医药学报》2022年第7期53-57,共5页Acta Chinese Medicine and Pharmacology

基　　金：安徽省徽派炮制传承工作室项目(皖中医药发展秘〔2021〕10号);2019年度浙江省重点建设高校优势特色学科(中药学)开放基金资助项目(ZYAOXZD2019005)。

摘　　要：目的:以有效成分和蛋白质为指标,优选苍耳子炒制工艺。方法:采用L_(16)(4^(5))正交试验,以苍耳子中绿原酸、隐绿原酸、3,4-二咖啡酰奎宁酸及4,5-二咖啡酰奎宁酸及蛋白质含量为指标,炮制时间及炮炙温度为考察因素,指标成分结合UPLC及BCA法测定蛋白质含量,进行综合评分。结果:苍耳子最佳炮制工艺为150℃,8 min,较生品而言,绿原酸含量上升50.121%;隐绿原酸含量上升7.817%;3,4-二咖啡酰奎宁酸含量下降57.237%;4,5-二咖啡酰奎宁酸含量上升126.996%;蛋白质含量较生品下降11.552%。结论:优选的苍耳子炒制工艺稳定可行,为苍耳子炮制工艺参数制定提供参考。Objective:To optimize the frying process of Xanthii Fructus by taking active components and proteins as indexes.Methods:Using L_(16)(4^(5))orthogonal table,the contents of chlorogenic acid,crypto-chlorogenic acid,3,4-dicaffeoylquinic acid and 4,5-dicaffeoylquinic acid and proteins in Xanthii Fructii were taken as indexes,and the processing time and processing temperature were taken as observing factors.The index components were combined with UPLC and BCA method to determine the protein contents,and the comprehensive score was made.Results:The optimal processing of Xanthii Fructii was 150℃for 8min.Compared with raw products,the contents of processed products increased 50.121%in chlorogenic acid,7.817%in crypto-chlorogenic acid and 126.996%in 4,5-dicaffeoylquinic acid;the contents of processed products decreased 57.237%in 3,4-dicaffeoylquinic acid and 11.552%in protein.Conclusion:The optimized frying process of Xanthii Fructus is stable and feasible,which can provide reference for reducing toxicity and increasing efficiency in processing Xanthii Fructus.

关 键 词：苍耳子 炒制工艺 正交试验 BCA法 UPLC 

分 类 号：R283[医药卫生—中药学]