白芍不同炮制工艺优选
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摘要
目的:通过测定白芍炮制品中芍药苷的含量优选出其最佳的炮制工艺。方法:采用高效液相色谱法,以十八烷基为填充剂;以乙腈-0.1%磷酸溶液为流动相(比例为14∶86);检测波长为230 nm。通过这种方法对不同黄酒用量、不同闷润时间的白芍进行最佳炮制工艺的优选。结果:生白芍的芍药苷含量与炒白芍和酒白芍相比,其含量较高;酒白芍炮制方法中,当黄酒用量20 g,闷润时间15 min时,其芍药苷含量高于其它几种辅料比例与闷润时间的含量。结论:黄酒的用量以及闷润时间均会影响白芍的芍药苷含量,以每100 kg白芍10 kg黄酒的比例,闷润时间定为15 min时,此方法为最佳炮制工艺。
Objective:To choose the best processing conditions by determinating pareoniflorin content of Radix Paeoniae Alba processed products. Methods:Using HPLC with octadecgl as a filler;With mobile phase of acetonitrile-0.1 phosphoric acid(14∶86)and detection wavelength of 230 nm. Through this way to choose the best processing conditions of Radix Paeoniae Alba by different the amount of wine and different time. Results:Paeoniflorin content of Radix Paeoniae Alba without processing compared with stirbaked Radix Paeoniae Alba and stir-baked Radix Paeoniae Alba with wine,its content was higher. In the processing method of stir-baked Radix Paeoniae Alba with wine,when the amount of wine for 20 g and the stuffy run time for 5 minutes,its paeoniflorin content was higher than other several wine and stuffy run time.Conclusion:The amount of wine and the stuffy run time will affect the paeoniflorin content of Radix Paeoniae Alba. The best processing conditions that Radix Paeoniae Alba of 100 kg to the wine of 10 kg,and the stuffy time for 5 minutes.
Objective:To choose the best processing conditions by determinating pareoniflorin content of Radix Paeoniae Alba processed products. Methods:Using HPLC with octadecgl as a filler;With mobile phase of acetonitrile-0.1 phosphoric acid(14∶86)and detection wavelength of 230 nm. Through this way to choose the best processing conditions of Radix Paeoniae Alba by different the amount of wine and different time. Results:Paeoniflorin content of Radix Paeoniae Alba without processing compared with stirbaked Radix Paeoniae Alba and stir-baked Radix Paeoniae Alba with wine,its content was higher. In the processing method of stir-baked Radix Paeoniae Alba with wine,when the amount of wine for 20 g and the stuffy run time for 5 minutes,its paeoniflorin content was higher than other several wine and stuffy run time.Conclusion:The amount of wine and the stuffy run time will affect the paeoniflorin content of Radix Paeoniae Alba. The best processing conditions that Radix Paeoniae Alba of 100 kg to the wine of 10 kg,and the stuffy time for 5 minutes.
引文
[1]国家药典委员会.中华人民共和国药典[M].北京:中国医药科技出版社,2015:105.
[2]赵亚男,周健,臧景瑞.不同炮制品对亳白芍质量研究[J].基层中药杂志,2000,14(4):22-23.
[3]杨杰,田亚男,万颖,等.不同加工炮制方法对白芍质量的影响[J].西北药学杂志,2010,25(5):341.
[4]陈四平,张浩,李相坤,等.中药白芍的研究进展[J].承德医学院学报,2008,25(3):294-295.
[5]董广潮,孔艳翎.浅析中药白芍炮制及历史沿革[J].中国现代药物应用,2010,4(7):214.
[6]龚千锋.中药炮制学[M].北京:中国中医药出版社,2014:174-175.
[7]杨柳,许舜军,田润涛,等.白芍的高效液相色谱指纹图谱研究[J].药学学报,2007,42(1):71-74.
[8]马玉,郭力,黄玉慧,等.白芍原药材与不同炮制加工品的高效液相色谱对比研究[J].成都中医药大学学报,2012,35(4):42-45.
[9]陈毓芳.白芍的SO2残留量检测及方法学验证[J].海峡药学,2013,25(10):88-89.
[10]国家药典委员会.关于在中药材及饮片中控制二氧化硫残留量检测限度的公示[EB/OL].[2011-06-10]. http://www.chp.org.cn/view/402887ab4d273651014d2736d8d6001d?a=BZZY.
[11]彭月,李雪莲,银铃,等.中药材硫熏法加工的研究现状及其二氧化硫残留量检测方法[J].中药与临床,2012,3(5):5-8.
[12]孔镇涛,马平.部分中药材二氧化硫残留量检测[J].海峡药学,2009,21(11):93-94.
[13]刘素香,黎阳.不同炮制方法对白芍质量的影响[J].药物评价研究,2010,33(2):128.
[14]胡雨,金传山.不同炮制方法对白芍质量的影响[J].安徽中医药大学学报,2015,34(2):93.
[15]邹红,许腊英,杨帆,等.HPLC法筛选酒炙白芍的最佳炮制条件[J].湖北中医杂志,2009,31(4):58.
[2]赵亚男,周健,臧景瑞.不同炮制品对亳白芍质量研究[J].基层中药杂志,2000,14(4):22-23.
[3]杨杰,田亚男,万颖,等.不同加工炮制方法对白芍质量的影响[J].西北药学杂志,2010,25(5):341.
[4]陈四平,张浩,李相坤,等.中药白芍的研究进展[J].承德医学院学报,2008,25(3):294-295.
[5]董广潮,孔艳翎.浅析中药白芍炮制及历史沿革[J].中国现代药物应用,2010,4(7):214.
[6]龚千锋.中药炮制学[M].北京:中国中医药出版社,2014:174-175.
[7]杨柳,许舜军,田润涛,等.白芍的高效液相色谱指纹图谱研究[J].药学学报,2007,42(1):71-74.
[8]马玉,郭力,黄玉慧,等.白芍原药材与不同炮制加工品的高效液相色谱对比研究[J].成都中医药大学学报,2012,35(4):42-45.
[9]陈毓芳.白芍的SO2残留量检测及方法学验证[J].海峡药学,2013,25(10):88-89.
[10]国家药典委员会.关于在中药材及饮片中控制二氧化硫残留量检测限度的公示[EB/OL].[2011-06-10]. http://www.chp.org.cn/view/402887ab4d273651014d2736d8d6001d?a=BZZY.
[11]彭月,李雪莲,银铃,等.中药材硫熏法加工的研究现状及其二氧化硫残留量检测方法[J].中药与临床,2012,3(5):5-8.
[12]孔镇涛,马平.部分中药材二氧化硫残留量检测[J].海峡药学,2009,21(11):93-94.
[13]刘素香,黎阳.不同炮制方法对白芍质量的影响[J].药物评价研究,2010,33(2):128.
[14]胡雨,金传山.不同炮制方法对白芍质量的影响[J].安徽中医药大学学报,2015,34(2):93.
[15]邹红,许腊英,杨帆,等.HPLC法筛选酒炙白芍的最佳炮制条件[J].湖北中医杂志,2009,31(4):58.