基于多种成分质量控制的加味大柴胡汤煮散煎煮工艺研究  

Study on decoction technology of modified Dachaihu Decoction(大柴胡汤)based on quality control of multiple components

作　　者：靳子明 杨新荣 李硕 李倩 陈燕 窦霞 JIN Ziming;YANG Xinrong;LI Shuo;LI Qian;CHEN Yan;DOU Xia(Preparation Center of Chinese Medicine,Affiliated Hospital of Gansu University of Chinese Medicine,Lanzhou,Gansu,730020,China;YANG Xicang National Famous Chinese Medicine Expert Studio,Lanzhou,Gansu,730020,China;Department of Pharmacy,Affiliated Hospital of Gansu University of Chinese Medicine,Lanzhou,Gansu,730020,China;College of Pharmacy,Gansu University of Chinese Medicine,Lanzhou,Gansu,730101,China)

机构地区：[1]甘肃中医药大学附属医院制剂中心,甘肃兰州730020 [2]杨锡仓全国名老中医药专家工作室,甘肃兰州730020 [3]甘肃中医药大学附属医院药学部,甘肃兰州730020 [4]甘肃中医药大学药学院,甘肃兰州730101

出　　处：《甘肃中医药大学学报》2023年第5期47-54,共8页Journal of Gansu University of Chinese Medicine

基　　金：甘肃省中医药防治重大疾病科研项目(2018ZD04);甘肃省自然科学基金项目(21JR7RA574);甘肃省中医药科研课题(GZKP-2022-23);兰州市城关区科技计划项目(2021-2-9)。

摘　　要：目的 制备加味大柴胡汤煮散,并优选其最佳煎煮工艺。方法 采用高效液相色谱(HPLC)法测定加味大柴胡汤煮散中4种指标成分(芒果苷、芍药苷、盐酸小檗碱、黄芩苷)的含量,色谱柱为Supfex RP-C18(250.0 mm×4.6 mm, 5.0μm),流动相为甲醇(A)-0.05%甲酸(B),进样量10μL,检测波长254 nm,柱温30℃,流速1 mL/min;以4种指标成分含量和得膏率作为评价指标进行单因素优化试验,依次考察浸泡时间(min)、加水量(倍)、煎煮时间(min)、煎煮次数(次)等4个因素对加味大柴胡汤煮散煎煮工艺的影响。结果 芒果苷、芍药苷、盐酸小檗碱、黄芩苷在各自的线性范围内线性关系良好,精密度、重复性、稳定性均符合试验要求,平均加样回收率分别为97.31%,97.66%,98.59%,99.09%,RSD分别为0.24%,0.66%,0.19%,0.26%。加味大柴胡汤煮散的最佳煎煮工艺参数为浸泡时间10 min,加水量6倍,煎煮时间20 min,煎煮次数2次。结论 本试验优选的加味大柴胡汤煮散煎煮工艺合理可行,为加味大柴胡汤煮散及其相关制剂的开发提供了试验基础。Objective To prepare the decoction powder of modified Dachaihu Decoction(大柴胡汤)and to optimize its decoction process.Methods Decoction powder of modified Dachaihu Decoction of four index compo-nents(mangiferin,paeoniflorin,berberine hydrochloride and baicalin)were determined by high performance liquid chromatography(HPLC)on Supfex RP-C 18(250.0 mm×4.6 mm,5.0μm).The mobile phase was methanol(A)-0.05%formic acid(B),the injection volume was 10μL,the detection wavelength was 254 nm,the column tem-perature was 30℃,and the flow rate was 1 mL/min.The four index components and extract rate were used as the evaluation index to perform single factor optimization test,and the effects of four factors,such as soaking time(min),adding water(times),decocting time(min),and decocting times(times),on the decoction process of modi-fied Dachaihu Decoction were investigated.Results Mangiferin,paeoniflorin,berberine hydrochloride and baicalin showed good linearity in their respective linear ranges,and the precision,repeatability and stability met the test requirements.The average recoveries were 97.31%,97.66%,98.59%and 99.09%,respectively,and the RSD were 0.24%,0.66%,0.19%and 0.26%respectively.The optimal decocting process of decoction powder with modified Dachaihu Decoction were soaking time 10 min,adding 6 times of water,decocting time 20 min,and decoc-ting times 2 times.Conclusion The decoction technology of modified Dachaihu Decoction is reasonable and feasi-ble,which provides experimental basis for the development of modified Dachaihu Decoction and its related prepara-tions.

关 键 词：加味大柴胡汤 煮散 高效液相色谱法 指标成分 得膏率 煎煮工艺 

分 类 号：R284.2[医药卫生—中药学]