肉苁蓉?咀饮片最佳规格优选研究  

Study on the Optimal Specification of Herba Cistanches Fuju Pieces

作　　者：代磊 薛青苹 郭志俊 高亭 袁珂 DAI Lei;XUE Qingping;GUO Zhijun;GAO Ting;YUAN Ke(Huaibei Food and Drug Inspection Center,Huaibei 235000,China;China Resourrces Sanjiu Modern Chinese Medicine Pharmaceutical Co.,Ltd.,Huizhou 516007,China)

机构地区：[1]淮北市食品药品检验中心,安徽淮北235000 [2]华润三九现代中药制药有限公司,广东惠州516007

出　　处：《品牌与标准化》2024年第5期44-49,共6页

基　　金：淮北市科技计划(指导性)项目(2021HK039):肉苁蓉精微饮片制备工艺与质量评价研究。

摘　　要：目的:优选肉苁蓉?咀饮片最佳规格。方法:将肉苁蓉制备成不同规格?咀饮片,以肉苁蓉传统厚片作为对照组,对比?咀饮片性状、休止角、煎出率及毛蕊花糖苷和松果菊苷转移率。结果:除“排列成波状环纹”特征外,?咀饮片保留了传统饮片的其他性状特征。?咀规格为5 mm和8 mm立方块的休止角相近且较小,这表明其具有较好的流动性。?咀规格为8 mm的立方块与传统饮片的质量属性较为接近,且均一性显著优于传统饮片。对15批次的传统饮片与?咀饮片进行比较发现,8 mm立方块的肉苁蓉?咀饮片与传统饮片质量属性基本一致。结论:8 mm的立方块可达到较佳的流动性、均一性、质量属性一致性,适宜于做肉苁蓉?咀饮片规格。Objective:To select the best specification of Herba Cistanches fuju pieces.Methods:Herba Cistanches was manufactured into different sizes of fuju pieces.The optimal piece is obtained through compared the property,angle of repose,decocting rate and the diversion rate of echinacoside and acteoside with the traditional Herba Cistanches pieces.Results:fuju pieces retains every characteristic of traditional herba pieces,except the characteristic of arranged in a wavy ring pattern.The angle of reposeof two cube speices,which has the length of slide 5 mm and 8 mm,respectively,is similar and small,which indicated ideal mobility.The cube with a length of slide of 8 mm has a quality attribute that is closer to traditional decoction pieces,and its uniformity is significantly better than that of traditional herbal.Compared with 15 batches of traditional decoction pieces,the quality attributes of corresponding batches of 8 mm cubic pieces of Cistanche pieces are basically the same as those of traditional pieces.Conclusion:8 mm cubic blocks can achieve better fluidity,uniformity,and consistency in quality attributes,making it suitable for making the best Herba Cistanches fuju pieces among different pieces.

关 键 词：肉苁蓉 ?咀饮片 煎出率 转移率 毛蕊花糖苷 松果菊苷 

分 类 号：R284.1[医药卫生—中药学]