盐菟丝子炮制工艺优化  

Optimization of Salt Cuscutae Semen Processing Process

作　　者：李雅娟 李芳[2] 李凡[2] 李莎莎 毛阿娟 陈曦 韩昕 王卫锋[2] LI Yajuan;LI Fang;LI Fan;LI Shasha;MAO Ajuan;CHEN Xi;HAN Xin;WANG Weifeng(Teaching&Research Department,Shulan(An Ji)Hospital,Huzhou 330523,China;Institute of Traditional Chinese Medicine,Shaanxi Provincial Academy of Traditional Chinese Medicine,Xi’an 710003,China;College of Pharmacy,Shaanxi University of Chinese Medicine,Xianyang 712046,China)

机构地区：[1]树兰(安吉)医院科教科,浙江湖州330523 [2]陕西省中医药研究院中药研究所,陕西西安710003 [3]陕西中医药大学药学院,陕西咸阳712046

出　　处：《现代中药研究与实践》2023年第4期73-78,84,共7页Research and Practice on Chinese Medicines

基　　金：陕西省中医药管理局中医药全省性转款专项项目(2021-QYZL-01);陕西省中医药研究院“苗圃培育计划”项目(2021-16,2021-21)。

摘　　要：目的优化盐菟丝子炮制工艺。方法测定盐菟丝子中绿原酸、金丝桃苷、紫云英苷、山柰酚、总黄酮、水/醇溶性浸出物、脂肪油的含量对其赋以权重系数,多指标综合评分结合响应面法考察盐水用量、炒制温度、炒制时间对盐菟丝子质量的影响,优选菟丝子最佳盐炙工艺。结果优化盐炙工艺为每100 g菟丝子加盐水40 mL闷润,在120~130℃炒制温度下炒制5 min,且验证结果与预测结果相近。结论优选的菟丝子盐炙工艺稳定可行,可为盐菟丝子规范化大生产提供依据。Objective To screen the best processing process of salt-processed Cuscutae Semen.Methods The contents of chlorogenic acid,hypericin,viola vetmonin,kaempferol,total flavonoids,water/alcohol-soluble extract and fatty oil in Cuscutae Semen were determined and assigned with weighting coefficients,and the effects of the amount of salt water,stir-frying temperature and stir-frying time on the quality of Cuscutae Semen were investigated by the combined multiindicator score and response surface methods.Results The optimized process was as follows:add 40 mL of salt water per 100 g of Cuscutae Semen,and fry for 5 min at a stir-frying temperature of 120-130 °C.Conclusion The salt boiling process is stable and feasible,which can provide a basis for the standardized large-scale production of salt-processed Cuscutae Semen.

关 键 词：盐菟丝子 炮制工艺 Box-Behnken响应面法 

分 类 号：R283.3[医药卫生—中药学]