基于芒果苷含量和显微观察评价知母的盐炙工艺  

Evaluation of salt processing technology of Anemarrhena asphodeloides based on mangiferin content and microscopic observation

作　　者：孙劲松 谢丽 谢瑜[1] 聂孝平[1] 王青[1] 王艾琳 SUN Jing-song;XIE Li;XIE Yu(The Second Affiliated Hospital,Hunan University of Chinese Medicine,Changsha 410007,China;不详)

机构地区：[1]湖南中医药大学第二附属医院,长沙410005 [2]湖南中医药大学,长沙410208

出　　处：《中国处方药》2023年第8期38-41,共4页Journal of China Prescription Drug

基　　金：湖南省中医药管理局项目(202052);湖南中医药大学校级科研基金项目(2021XJJJ061)。

摘　　要：目的 以芒果苷含量变化和显微观察评价知母的盐炙工艺。方法 采用高效液相色谱法测定各盐知母样品的芒果苷含量,结合外观性状、显微观察评价知母的盐炙工艺。结果 生知母饮片的盐炙工艺为采用先拌盐水后炒药的方式,盐水比为2%,用量以盐水渗入均匀为准,闷润1 h,150℃~160℃下炒制20 min。结论 该知母盐炙工艺可为盐知母饮片的质量稳定及制剂增效提供依据。Objective To evaluate the salt processing technology of Anemarrhena asphodeloides by the change of mangiferin content and microscopic observation.Methods The content of mangiferin in each saline Anemarrhena asphodeloides sample was determined by HPLC,and the salt processing technology of Anemarrhena asphodeloides was evaluated by combining appearance and microscopic observation.Results The salt-fried technology of crude Anemarrhena asphodeloides decoction pieces was as follows:salt water was mixed first and then stir-fried.The ratio of salt water was 2%.The dosage was based on the uniform infiltration of salt water,moistened for 1 h,and stir-fried at 150℃~ 160℃for 20 min.Conclusion The salt-fried technology of Anemarrhena asphodeloides can provide a basis for the quality stability and the efficiency improvement of saline Anemarrhena asphodeloides decoction pieces in our hospital.

关 键 词：知母 盐炙入肾 盐炙工艺 质量评价 糖尿病肾脏病 

分 类 号：R283.3[医药卫生—中药学]