醋元胡饮片炮制工艺研究  

Study on Processing Technology of Vinegar Yuanhu Decoction Slices

作　　者：戴卉卿 陈承瑜 高进 曹智铭 关建丽 Dai Huiqing;Chen Chengyu;Gao Jin;Cao Zhiming;Guan Jianli(Jiaheng(Hengqin,Zhuhai)Pharmaceutical Technology Co.,Ltd.,National Engineering Research Center for Modernization Modernazation of Traditional Chinese Medicine,the Big Brand Traditional Chinese Medicine Breeding Branch Center,Zhuhai 519000,China;Henan Fusen Pharmaceutical Co.,Ltd.,Nanyang 474450,China)

机构地区：[1]嘉亨(珠海横琴)医药科技有限公司,国家中药现代化工程技术研究中心中药大品种培育分中心,广东珠海519000 [2]河南福森药业有限公司,河南南阳474450

出　　处：《广东化工》2024年第22期62-64,共3页Guangdong Chemical Industry

摘　　要：目的:优化醋元胡饮片炮制工艺参数,包括不同来源米醋、醋用量、浸润时间、炒制温度、炒制时间。方法检测不同条件下,醋制前后元胡的生物碱、氨基酸和总固体含量,从而表征醋制效果。结果:不同用醋量、浸润时间、炒制温度、炒制时间和米醋品种对延胡索炮制均有一定影响。结论:筛选得出最优醋元胡炮制工艺为,采用界中米醋进行炮制,100 kg延胡索用醋13 kg,浸润时间19.5 min,炒制温度178℃,炒制时间15 min。Objective:To optimize the processing parameters of vinegar processed CORYDALIS RHIZOMA(VPCR)in terms of vinegar with different brands and dosages,infiltration duration,frying temperature and duration.Method:A comparative quantitative analysis was conducted between VPCR with different processed methods and CORYDALIS RHIZOMA on alkaloids,amino acids and total solid materials.Result:The processing method of VPCR was collectively affected by sources,amount,soaking duration,roasting temperature and duration of consumed vinegar.Conclusion:The optimum process of VPCR was characterized as using Jizhong rice vinegar with ratio of 13 kg vinegar/per 100 kg rhizoma corydalis,soaking 19.5 minutes then roasting under 178℃for 15 minutes.

关 键 词：元胡 醋制 延胡索 炮制工艺 

分 类 号：R283[医药卫生—中药学]