经典名方温经汤中酒当归炮制工艺优化及其指纹图谱的研究  

The optimization of the processing method of Angelicae sinensis Radix by yellow wine in classical famous prescription Wenjing decoction and the studys of its HPLC fingerprint

作　　者：王永春 刘宇心 孟珈同 王振洲 唐秋竹[1] 董金香[1] 邱智东[1] 李军鸽[1] WANG Yong-chun;LIU Yu-xin;MENG Jia-tong;WANG Zhen-zhou;TANG Qiu-zhu;DONG Jin-xiang;QIU Zhi-dong;LI Jun-ge(Changchun University of Traditional Chinese Medicine,Changchun 130117,China;Changchun Humanities and Sciences College,Changchun 130117,China)

机构地区：[1]长春中医药大学,长春130117 [2]长春人文学院,长春130117

出　　处：《中国新药杂志》2023年第3期283-293,共11页Chinese Journal of New Drugs

基　　金：经典名方温经汤合作开发资助项目:半夏泻心汤等2个中药经典名方新产品开发(2020220001000007)。

摘　　要：目的:建立经典名方温经汤中酒当归的炮制工艺,以及酒当归饮片的HPLC指纹图谱,以期为后续温经汤的制剂开发研究提供参考。方法:通过查阅古籍,结合现代技术方法优选洗、润、切、干燥等炮制工艺,得生当归片。通过单因素考察优选酒当归黄酒用量及闷润时间,以“文火炒干”为基本原则,考察炒制温度、炒制时间和炒锅转速3个因素,进行L_(9)(3^(4))正交实验,以性状、水分(%)、浸出物(%)和阿魏酸含量(%)为考察指标,采用熵权法计算复合评分,进行酒炙炮制工艺优化。采用HPLC法建立酒当归饮片的指纹图谱,色谱柱为Techmate C_(18)柱(250 mm×4.6 mm, 5μm),以乙腈(A)-0.2%磷酸水(B)为流动相体系进行梯度洗脱,检测波长280 nm,柱温30℃,流速1.0 mL·min^(-1)。结果:确立了酒当归的最佳炮制工艺,建立了其HPLC指纹图谱,指认出4个主要共有峰,分别为绿原酸、阿魏酸、藁本内酯、洋川芎内酯I,建立了4种成分的含量测定方法。结论:本实验建立的酒当归炮制工艺稳定可行,结合其指纹图谱可为温经汤的制剂开发研究提供实验依据。Objective: To establish the processing method of the classic wine angelica in Wenjing decoction and the HPLC fingerprint of the decoction pieces of angelica in order to provide reference for the follow-up Wenjing decoction preparation research. Methods: By consulting ancient books and combining modern technology and methods, the washing, moisturizing, cutting, drying and other processes were optimized to obtain angelica tablets. The dosage and moistening time of Chinese angelica yellow wine were optimized through single factor investigation. Combining “gentel fire dry” operation key points, three processing parameters, i.e., frying temperature, frying time and frying speed, were observed by L_(9)(3^(4)) orthogonal experiment. Taking traits, moisture(%), extract(%) and ferulic acid content(%) as the inspection indicators, the entropy weight method is used to calculate the composite score, and the processing technology of distilled angelica is optimized. The fingerprint of Danggui decoction pieces was established by HPLC using Techmate C_(18) column(250 mm×4.6 mm, 5 μm), and acetonitrile(A)-0.2% phosphoric acid water(B) was used as the mobile phase system for gradient elution. The detection wavelength was set at 280 nm, the column temperature was 30 ℃, the flow rate was 1.0 mL·min^(-1). Results: The best processing method of Angelicae sinensis Radix processed with yellow wine and the HPLC fingerprint of decoction pieces of Angelicae sinensis Radix processed with yellow wine were established, and 4 main common peaks were identified, namely chlorogenic acid, ferulic acid, ligustilide, and ligustalide I. The content determination methods of the four components were established. Conclusion: The established processing method of Angelicae sinensis Radix using yellow wine is stable and feasible, and its fingerprint can provide a reference for the development and research of Wenjing decoction.

关 键 词：温经汤 炮制工艺 当归 酒炙 阿魏酸 

分 类 号：R943[医药卫生—药剂学]