基于多功能炒药机与Box-Behnken设计-效应面法优化萸黄连炮制工艺  

Optimization of Yuhuanglian Concoction Process based on Multi-functional Medicine Frying Machine and Box-Behnken Design-effect Surface Method

作　　者：吴松南 王静[1] 袁子民[1] WU Song-Nan;WANG Jing;YUAN Zi-Min(College of Pharmacy,Liaoning University of Traditional Chinese Medicine,Dalian 116600,China)

机构地区：[1]辽宁中医药大学药学院,辽宁大连116600

出　　处：《中国药物经济学》2023年第7期99-103,共5页China Journal of Pharmaceutical Economics

基　　金：辽宁省教育厅2021年、2022年度高等学校基本科研项目(LJKZ0882、LJKMZ20221320);辽宁省自然科学基金应用基础研究计划项目(2019-ZD-0440)。

摘　　要：目的 优选萸黄连的最佳炮制工艺。方法 采用多功能小型炒药机与Box-Behnken设计-效应面法优化法,以盐酸小檗碱等4种生物碱总量、萸黄连饮片性状(外观颜色及辛辣气味)为评价指标,考察吴茱萸煎液用量、炒制温度、炒制时间对萸黄连饮片质量的影响,优选萸黄连的炮制工艺参数。结果 萸黄连最佳炮制工艺为吴茱萸煎液用量为60 ml(按每50克黄连,用吴茱萸5 g,相当于吴茱萸用量重量的12倍),炒制温度为120℃,炒制时间为25 min。结论 优选的萸黄连炮制工艺合理可行,可制备出质量稳定、可控的萸黄连饮片。Objective The optimum processing technology of Coptis officinalis was optimized.Methods Using a multifunctional small-scale frying machine and the Box-Behnken design-effect surface method optimization method,the total amount of four alkaloids,including berberine hydrochloride,and the characteristics of Yuhuanglian(appearance and color and pungent odor) were used as evaluation indicators,examining the effects of the amount of Wuzhuyu's water decoction,frying temperature and frying time on the quality of Yuhuanglian,preferred parameters for the concoction process of Yuhuanglian.Results The best concoction process for Yuhuanglian is a water decoction of Wuzhuyu with a concentration volume of 60 ml(According to every 50 g of Huanglian,use 5 g of Wuzhuyu,equivalent to 12 times the weight of Wuzhuyu dosage),a frying temperature of 120 ℃ and a frying time of 25 min.Conclusion The preferred Yuhuanglian concoction process is reasonable and feasible to prepare a stable and controllable quality of Yuhuanglian tablets.

关 键 词：效应面法 萸黄连 炮制工艺 含量测定 

分 类 号：R283.3[医药卫生—中药学]