当归产地加工与饮片炮制一体化工艺研究
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摘要
目的基于当归鲜药材优选全归片的产地加工炮制一体化工艺。方法取当归鲜药材,40°C烘箱烘至不同含水率,以切片难易程度为考察指标,确定最适切片含水率;在最适切片含水率下,切片(2～4 mm),不同温度(40～100°C)下制得全归片S1～S7,以总糖含量、总多糖含量、小分子糖含量、总黄酮含量、水浸物含量、醇浸物含量和阿魏酸含量为考察指标,结合当归挥发油指纹图谱,与传统饮片S8相比较,优选全当归片的产地加工炮制一体化工艺。结果切片前药材含水率为60%时,饮片成形性好,易切,基本无掉渣情况;当归片S2 (即干燥温度为50°C)中总糖含量、总多糖含量、小分子糖含量、总黄酮含量、水浸物含量、醇浸物含量和阿魏酸含量均高于传统工艺,分别增加了1.28%、0.12%、2.02%、0.08%、7.77%、1.31%、0.08%;指纹图谱结果显示,S2与传统工艺(S8)的相似度为0.982 6,且共有峰面积与称样量比值相对传统工艺的变化率最大,为15.03%,说明50°C时能更好地保留当归中的化学成分。优选的当归加工炮制一体化工艺为:取当归鲜药材,洗净泥沙,吸水纸吸干药材表面水分,40°C烘箱中烘至含水率60%时,切片(2～4 mm),50°C烘干即可。结论当归鲜药材的产地加工炮制一体化工艺,简便易行,准确度较好,能减少有效成分流失,可为中药饮片生产提供科学依据。
Objective To develop optimized origin processing integration techniques for fresh Angelica sinensis(Oliv.) Diels based on the previous producing and concocting integration process.Methods Fresh herbs were baked at 40 °C in oven to different water contents,taking the degree of difficulty in slicing as an index,to determine the optimum slice moisture content;sliced(2—4 mm) at the optimum moisture content,dried at different drying temperature(40 —100 °C) in oven,seven decoction pieces of Angelica sinensis(Oliv.) Diels(S1 ～ S7) were obtained,the concents of total sugar,polysaccharide,small molecule sugar,total flavonoids,the alcoholic and aqueous extracts,ferulic acidin were taken as indexes.A comparison was made with the traditional decoction pieces of Angelica sinensis(Oliv.) Diels(S8),high performance liquid chromatography fingerprints of Angelica volatile oil was combined to optimize the origin processing integration techniques of Angelica sinensis(Oliv.) Diels.Results When the moisture content of the predried herbs was 60%,the shape of the pieces was good,easy to cut and had no slag.The contents of total sugar,polysaccharide,small molecule sugar,total flavonoids,the alcoholic and aqueous extracts,ferulic acidin of sample S2 were all higher than those from the traditional process,the growth rate was 1.28%,0.12%,2.02%,0.08%,7.77%,1.31%,0.08%,respectively.The fingerprints showed that the similarity between S2 and traditional process(S8) was 0.982 6,the ratio of common peak area to sample weight was the highest compared with the traditional process,which was 15.03%,indicating that the ingredients of Angelica sinensis(Oliv.) Diels could be better preserved at 50 °C.The best origin processing integration techniques of Angelica sinensis(Oliv.) Diels should be as follows:fresh Angelica sinensis(Oliv.) Diels should be dried at 40 °C in oven until the moisture content of the predried herbs was 60%,then sliced(2—4 mm),and dried again at 50 °C in oven.Conclusion The integrated processing technology for processing fresh Angelica sinensis(Oliv.) Diels is simple and easy,with good accuracy and can reduce the loss of active ingredients,which can provide a scientific basis for the production of traditional Chinese medicine decoction pieces.
Objective To develop optimized origin processing integration techniques for fresh Angelica sinensis(Oliv.) Diels based on the previous producing and concocting integration process.Methods Fresh herbs were baked at 40 °C in oven to different water contents,taking the degree of difficulty in slicing as an index,to determine the optimum slice moisture content;sliced(2—4 mm) at the optimum moisture content,dried at different drying temperature(40 —100 °C) in oven,seven decoction pieces of Angelica sinensis(Oliv.) Diels(S1 ～ S7) were obtained,the concents of total sugar,polysaccharide,small molecule sugar,total flavonoids,the alcoholic and aqueous extracts,ferulic acidin were taken as indexes.A comparison was made with the traditional decoction pieces of Angelica sinensis(Oliv.) Diels(S8),high performance liquid chromatography fingerprints of Angelica volatile oil was combined to optimize the origin processing integration techniques of Angelica sinensis(Oliv.) Diels.Results When the moisture content of the predried herbs was 60%,the shape of the pieces was good,easy to cut and had no slag.The contents of total sugar,polysaccharide,small molecule sugar,total flavonoids,the alcoholic and aqueous extracts,ferulic acidin of sample S2 were all higher than those from the traditional process,the growth rate was 1.28%,0.12%,2.02%,0.08%,7.77%,1.31%,0.08%,respectively.The fingerprints showed that the similarity between S2 and traditional process(S8) was 0.982 6,the ratio of common peak area to sample weight was the highest compared with the traditional process,which was 15.03%,indicating that the ingredients of Angelica sinensis(Oliv.) Diels could be better preserved at 50 °C.The best origin processing integration techniques of Angelica sinensis(Oliv.) Diels should be as follows:fresh Angelica sinensis(Oliv.) Diels should be dried at 40 °C in oven until the moisture content of the predried herbs was 60%,then sliced(2—4 mm),and dried again at 50 °C in oven.Conclusion The integrated processing technology for processing fresh Angelica sinensis(Oliv.) Diels is simple and easy,with good accuracy and can reduce the loss of active ingredients,which can provide a scientific basis for the production of traditional Chinese medicine decoction pieces.
引文
[1]国家药典委员会.中华人民共和国药典[M].第一部.北京:中国医药科技出版社, 2015:133
[2]国家药典委员会.中华人民共和国药典[M].第四部.北京:中国医药科技出版社, 2015
[3]李曦,张丽宏,王晓晓,等.当归化学成分及药理作用研究进展[J].中药材, 2013, 36(6):1023—1028
[4]王芳,李东.当归的化学及药理研究进展[J].中国药房,2003, 14(10):630—631
[5]靳子明,窦霞,史巧霞,等.不同初加工方法对岷县当归质量的影响[J].甘肃中医药大学学报, 2016, 33(4):36—39
[6]黄伟晖,宋纯清.当归化学成分研究[J].药学学报, 2003,38(9):680—683
[7] Wang Qing-kui, Chen Cheng-xun, Guo Yong-jun, et al.Dietary polysaccharide from Angelica sinensis enhanced cellular defence responses and disease resistance of grouper Epinephelus malabaricus[J]. Aquaculture International, 2011,19(5):945—956
[8] Hou Yong-Zhong, Zhao Guang-rong, Yuan Ying-jin, et al.Inhibition of rat vascular smooth muscle cell proliferation by extract of Ligusticum chuanxing and Angelica sinensis[J]. Journal of Ethnopharmacology, 2005, 100(1/2):140—144
[9]刘云.当归多糖的提取及含量测定[J].现代中药研究与实践, 2003, 17(1):49
[10]李成军,金香兰,沈云虹.当归多糖的成分及其生物学作用[J].齐齐哈尔医学院学报, 2007, 24(9):1096—1098
[11] Zeni AL, Zomkowski AD, Maraschin M, et al. Ferulic acid exerts antidepressant-like effect in the tail suspension test in mice:evidence for the involvement of the serotonergic system[J]. European Journal of Pharmacology,2012, 679(1/3):68—74
[12] Lenzi J, Rodrigues AF, Rós A DS, et al. Erratum to:ferulic acid chronic treatment exerts antidepressant-like effect:role of antioxidant defense system[J]. Metabolic Brain Disease, 2015, 30(6):1465—1465
[13]魏文亭,高堂杰,李立军.当归总黄酮提取及其体外抑菌活性研究[J].时珍国医国药, 2011, 22(2):310—311
[14]杜俊蓉,白波,余彦,等.当归挥发油研究新进展[J].中国中药杂志, 2005, 30(18):8—14
[15]李艳,孙萍,刘霞,等.新疆党参多糖的提取、含量分析及免疫功能的初步研究[J].中成药, 2005, 27(7):839—840
[16]万利秀,肖更生,徐玉娟,等.甲醇提取柑橘皮总黄酮的工艺优化[J].安徽农业科学, 2010, 38(27):15087—15089
[17]蓝志东.阿魏酸及其衍生物的合成研究[D].广州:暨南大学食品科学与工程系, 2001
[18]李中文,孙兆华,张慧.超临界CO2萃取当归挥发油的研究及藁本内酯的HPLC法测定[J].药学研究, 2007,26(6):361—363
[19]阮健,王凤山,车鑫,等.当归挥发油的GC指纹图谱研究[J].中草药, 2006, 37(9):1338—1341
[20]王龙星,肖红斌,梁鑫淼,等.一种评价中药色谱指纹谱相似性的新方法:向量夹角法[J].药学学报, 2002,37(9):713—717
[2]国家药典委员会.中华人民共和国药典[M].第四部.北京:中国医药科技出版社, 2015
[3]李曦,张丽宏,王晓晓,等.当归化学成分及药理作用研究进展[J].中药材, 2013, 36(6):1023—1028
[4]王芳,李东.当归的化学及药理研究进展[J].中国药房,2003, 14(10):630—631
[5]靳子明,窦霞,史巧霞,等.不同初加工方法对岷县当归质量的影响[J].甘肃中医药大学学报, 2016, 33(4):36—39
[6]黄伟晖,宋纯清.当归化学成分研究[J].药学学报, 2003,38(9):680—683
[7] Wang Qing-kui, Chen Cheng-xun, Guo Yong-jun, et al.Dietary polysaccharide from Angelica sinensis enhanced cellular defence responses and disease resistance of grouper Epinephelus malabaricus[J]. Aquaculture International, 2011,19(5):945—956
[8] Hou Yong-Zhong, Zhao Guang-rong, Yuan Ying-jin, et al.Inhibition of rat vascular smooth muscle cell proliferation by extract of Ligusticum chuanxing and Angelica sinensis[J]. Journal of Ethnopharmacology, 2005, 100(1/2):140—144
[9]刘云.当归多糖的提取及含量测定[J].现代中药研究与实践, 2003, 17(1):49
[10]李成军,金香兰,沈云虹.当归多糖的成分及其生物学作用[J].齐齐哈尔医学院学报, 2007, 24(9):1096—1098
[11] Zeni AL, Zomkowski AD, Maraschin M, et al. Ferulic acid exerts antidepressant-like effect in the tail suspension test in mice:evidence for the involvement of the serotonergic system[J]. European Journal of Pharmacology,2012, 679(1/3):68—74
[12] Lenzi J, Rodrigues AF, Rós A DS, et al. Erratum to:ferulic acid chronic treatment exerts antidepressant-like effect:role of antioxidant defense system[J]. Metabolic Brain Disease, 2015, 30(6):1465—1465
[13]魏文亭,高堂杰,李立军.当归总黄酮提取及其体外抑菌活性研究[J].时珍国医国药, 2011, 22(2):310—311
[14]杜俊蓉,白波,余彦,等.当归挥发油研究新进展[J].中国中药杂志, 2005, 30(18):8—14
[15]李艳,孙萍,刘霞,等.新疆党参多糖的提取、含量分析及免疫功能的初步研究[J].中成药, 2005, 27(7):839—840
[16]万利秀,肖更生,徐玉娟,等.甲醇提取柑橘皮总黄酮的工艺优化[J].安徽农业科学, 2010, 38(27):15087—15089
[17]蓝志东.阿魏酸及其衍生物的合成研究[D].广州:暨南大学食品科学与工程系, 2001
[18]李中文,孙兆华,张慧.超临界CO2萃取当归挥发油的研究及藁本内酯的HPLC法测定[J].药学研究, 2007,26(6):361—363
[19]阮健,王凤山,车鑫,等.当归挥发油的GC指纹图谱研究[J].中草药, 2006, 37(9):1338—1341
[20]王龙星,肖红斌,梁鑫淼,等.一种评价中药色谱指纹谱相似性的新方法:向量夹角法[J].药学学报, 2002,37(9):713—717