曼地亚红豆杉酒炙工艺及质量标准研究  

Toasting Processing Technology of Taxus Media Rehd with Alcohol and Its Quality Standard

作　　者：宋永真 李雅静 张振凌[1,2,3,4,5] 王胜超 SONG Yongzhen;LI Yajing;ZHANG Zhenling;WANG Shengchao(College of Pharmacy,Henan University of Chinese Medicine,Zhengzhou Henan China 450046;Henan Research Center for Special Processing Technology of Chinese Medicine,Zhengzhou Henan China 450046;Henan Province Technology of Chinese Medicine Production Integration Engineering Technology Research Center,Zhengzhou Henan China 450046;Co-construction Collaborative Innovation Center for Chinese Medicine and Respiratory Diseases by Henan&Education Ministry,Zhengzhou Henan China 450046;Henan Province Collaborative Innovation Center for the R&D of the Entire Industry Chain of Yuyao,Zhengzhou Henan China 450046)

机构地区：[1]河南中医药大学药学院,河南郑州450046 [2]河南省中药特色炮制技术工程研究中心,河南郑州450046 [3]河南省中药生产一体化工程技术研究中心,河南郑州450046 [4]呼吸疾病中医药防治省部共建协同创新中心,河南郑州450046 [5]豫药全产业链研发河南省协同创新中心,河南郑州450046

出　　处：《中医学报》2024年第5期1068-1075,共8页Acta Chinese Medicine

基　　金：河南中医药大学2021年度科技协同创新专项项目(2023XTCX041);河南中医药大学2022年度研究生科研创新项目(2022KYCX006);河南省药品监督管理局科技计划项目(2020DB224);公益性行业专项—中药炮制技术传承基地建设项目(00104296)。

摘　　要：目的:优选曼地亚红豆杉最佳酒炙工艺并建立酒炙曼地亚红豆杉饮片质量标准。方法:采用HPLC法测定紫杉醇、银杏双黄酮、金松双黄酮含量;运用AHP-熵权法结合Box-Behnken设计-响应面法考察加酒量、闷润时间、炮制时间和炮制温度对酒炙曼地亚红豆杉饮片质量的影响,优选曼地亚红豆杉酒炙工艺参数,观察酒炙曼地亚红豆杉饮片性状及粉末显微特征,并通过10批样品中的水分、总灰分、酸不溶性灰分、水溶性浸出物及紫杉烷类和黄酮类成分的分析,建立酒炙曼地亚红豆杉饮片的质量标准。结果:优化所得最优酒炙工艺参数为加酒量14.91%,闷93.60 min后,在102.89℃温度下炒16.06 min;测得炮制品浸出物的含量为34.10%~36.44%,紫杉醇、银杏双黄酮、金松双黄酮含量分别增加了17.29%、16.78%和73.02%。结论:优选的曼地亚红豆杉酒炙工艺稳定、合理,质量标准可控性强,可为酒炙曼地亚红豆杉饮片的规范化生产及应用提供参考。Objective:To optimize the best alcohol-toasting process of Taxus media Rehd and establish the quality standard of the decoction pieces.Methods:The contents of paclitaxel,ginkgo biloba and golden pine diflavonoids were determined by HPLC,and the effects of alchole dosage,simmering time,processing time and processing temperature on the quality of taxus media rehd decoction pieces were investigated by AHP-entropy weight method combined with Box-Behnken design-response surface method.The analysis of water-soluble extracts,taxanes and flavonoids established the quality standard of alcohol-toasted taxus media rehd decoction pieces.Results:The optimal process parameters were as follows:the amount of alcohol added was 14.91%,and after 93.60 min,the temperature was 16.06 min at 102.89°C,the content of extract of the concocted products was 34.10%~36.44%,and the contents of paclitaxel,ginkgo biloba and golden pine diflavonoids increased by 17.29%,16.78%and 73.02%,respectively.Conclusion:The preferred taxus media rehd alcohol toasting process is stable and reasonable,and the quality standards are highly controllable,which can provide a reference for the standardized production and application of taxus media rehd alcohol toasted decoction pieces.

关 键 词：曼地亚红豆杉 酒炙工艺 炮制 质量标准 紫杉醇 银杏双黄酮 金松双黄酮 

分 类 号：R284.2[医药卫生—中药学]