酒炙广地龙的炮制工艺优选及HPLC特征图谱分析  

Optimization of Processing Technology of Pheretima aspergillum(E.Perrier)Processed with Rice Wine and Analysis of Its HPLC Fingerprint

作　　者：关水清 周改莲[2] 钱力[1] 文建军[1] 王乃斌 谢雪婷 GUAN Shuiqing;ZHOU Gailian;QIAN Li;WEN Jianjun;WANG Naibin;XIE Xueting(Youjiang Medical University for Nationalities,Baise 533000,China;Guangxi University of Chinese Medicine,Nanning 530200,China)

机构地区：[1]右江民族医学院,广西百色533000 [2]广西中医药大学,广西南宁530200

出　　处：《中国民族民间医药》2023年第9期29-35,共7页Chinese Journal of Ethnomedicine and Ethnopharmacy

基　　金：2022年度广西高校中青年教师科研基础能力提升项目(2022KY0543);右江民族医学院2021年度校级科研课题项目(yy2021sk041)。

摘　　要：目的:探讨酒炙广地龙的最佳炮制工艺,建立其HPLC特征图谱。方法:采用正交试验,以次黄嘌呤、肌苷、蛋白质及水溶性浸出物含量为评价指标,优选酒炙广地龙的炮制工艺;再按最优炮制工艺制备酒炙广地龙样品,建立其特征图谱。结果:酒炙广地龙饮片炮制过程中,4个因素影响程度依次为:炒制温度>闷润时间>炒制时间>加酒量,最佳炮制工艺为加酒量每100 kg广地龙,黄酒量为15 kg,闷润时间30 min,炒制温度80℃及炒制时间10 min。建立以SETSAIL II AQ-C_(18)柱,流动相甲醇(A)-5 mmol/L磷酸二氢钾溶液(B)梯度洗脱的指纹图谱检测方法,15批酒炙广地龙确定了17个共有峰,指认了次黄嘌呤、尿苷、肌苷、尿嘧啶4个共有峰,相似度为0.974~0.999。结论:次黄嘌呤、肌苷、蛋白质及水溶性浸出物含量4个指标可作为广地龙饮片酒炙炮制过程中的质量评价指标,中试验证评判所得最优炮制工艺合理可行;建立的HPLC特征图谱方法准确可靠,为酒炙广地龙的质量控制和现代研究提供了科学依据。Objective Investigate the best processing technology of Pheretima aspergillum(E.Perrier)Processed with rice wine,and establish its HPLC characteristic chromatogram.Methods Orthogonal test was adopted,and the contents of hypoxanthine,inosine,protein and water-soluble extract were used as evaluation indicators,and the processing technology of Pheretima aspergillum(E.Perrier)Processed with rice wine was optimized;Then prepare 15 batches of Pheretima aspergillum(E.Perrier)Processed with rice wine according to the optimal processing technology,and Build its characteristic map.Results In the process of processing Pheretima aspergillum(E.Perrier)Processed with rice wine decoction pieces,the order of influence of four factors is:frying temperature>simmering time>frying time>amount of wine added.The best processing technology is that the amount of wine added is 100kg of Pheretima aspergillum(E.Perrier),and the amount of yellow wine is 15 kg,the moisturizing time is 30 min,the frying temperature is 80℃and the frying time is 10min.A fingerprint detection method using SETSAIL II AQ-C_(18) column and mobile phase methanol(A)-5mmol/L potassium dihydrogen phosphate solution(B)gradient elution was established.17 common peaks were identified in 15 batches of Pheretima aspergillum(E.Perrier)Processed with rice wine.Four common peaks of hypoxanthine,uridine,inosine,and uracil were identified,and the similarity ranged from 0.974 to 0.999.Conclusion The four indexes of hypoxanthine,inosine,protein and water-soluble extract content can be used as quality evaluation indexes in the process of wine processing of Pheretima aspergillum(E.Perrier)Processed with rice wine decoction pieces,The pilot test proves that the optimal processing technology obtained is reasonable and feasible;the established HPLC characteristic chromatogram The method is accurate and reliable,and provides a scientific basis for the quality control and modern research of Pheretima aspergillum(E.Perrier)Processed with rice wine.

关 键 词：广地龙 酒炙 多指标评价 正交试验 炮制工艺 

分 类 号：R283.3[医药卫生—中药学]