星点设计-响应面法优选高良姜的砂烫炮制工艺
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摘要
目的:优选高良姜的砂烫炮制工艺,为高良姜的规范化炮制提供科学依据。方法:采用高效液相色谱法(HPLC)测定炮良姜中高良姜素和姜黄素含量。在单因素试验基础上,以炮制温度、炮制时间为考察因素,以高良姜素和姜黄素含量的综合评分为指标,采用星点设计-响应面法优选高良姜的砂烫炮制工艺,并进行工艺验证。结果:优选的工艺为炮制温度200℃、炮制时间5.5min。3次验证试验中,平均综合评分为94.38(RSD=1.02%),与预测值93.74的相对误差为0.68%。结论:优选的炮制工艺方法简便、预测性良好,可用于高良姜的砂烫炮制。
OBJECTIVE:To optimize the hot sand processing technology of Alpinia officinarum,and to provide scientific evidence for the standardized processing of A. officinarum. METHODS:The contents of galangin and curcumin in processed A.officinarum were determined by HPLC. Based on single factor test,using processing temperature and processing time as factors,comprehensive score of galangin and curcumin contents as index,central composite design-response surface method was used to optimize hot sand processing technology of A. officinarum,and the processing technology was validated. RESULTS:The optimal processing technology included processing temperature of 200 ℃ and processing time of 5.5 min. In validation tests,average comprehensive score was 94.38(RSD=1.02%),relative deviation of which to predicted value 93.74 was 0.68%. CONCLUSIONS:The optimized processing technology is simple and predictable. It can be used for hot sand processing technology of A. officinarum.
OBJECTIVE:To optimize the hot sand processing technology of Alpinia officinarum,and to provide scientific evidence for the standardized processing of A. officinarum. METHODS:The contents of galangin and curcumin in processed A.officinarum were determined by HPLC. Based on single factor test,using processing temperature and processing time as factors,comprehensive score of galangin and curcumin contents as index,central composite design-response surface method was used to optimize hot sand processing technology of A. officinarum,and the processing technology was validated. RESULTS:The optimal processing technology included processing temperature of 200 ℃ and processing time of 5.5 min. In validation tests,average comprehensive score was 94.38(RSD=1.02%),relative deviation of which to predicted value 93.74 was 0.68%. CONCLUSIONS:The optimized processing technology is simple and predictable. It can be used for hot sand processing technology of A. officinarum.
引文
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[15]苏艳莹,雷小小,桂卉,等.星点设计-效应面法优化山茱萸总环烯醚萜苷脂质体的制备工艺[J].中国药房,2018,29(19):2612-2616.
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[22]莫毛燕,朱琼花,薛兴阳,等.姜炭炮制前后对虚寒性出血症大鼠尿液代谢组学分析[J].中国实验方剂学杂志,2015,21(16):1-4.
[23]孟喜成. RP-HPLC法测定干姜、炮姜和生姜中3种姜酚的含量[J].中国药房,2011,22(23):2182-2184.
[2]李洪福,李永辉,王勇,等.高良姜化学成分及药理活性的研究[J].中国实验方剂学杂志,2014,20(7):236-244.
[3]邓亦峰,冯丽娜,罗辉.高良姜道地药材的高效液相色谱指纹图谱研究[J].中药材,2011,34(9):1351-1355.
[4]韩亮,石忠峰,芮雯,等.高良姜黄酮提取物特征谱分析及成分确认[J].中国实验方剂学杂志,2011,17(21):82-85.
[5]周莹,朱卫丰,章明,等.高良姜及其化学成分调控物质能量代谢的药理学研究进展[J].中药新药与临床药理,2017,28(1):127-132.
[6]明露,唐春萍,陈艳芬,等.主成分分析法对温里药温中止痛作用的评价[J].时珍国医国药,2015,26(4):1008-1010.
[7]刘洋,苏东勤,张颖,等.高良姜醇提乙酸乙酯萃取物对异嗜高岭土模型大鼠的止呕作用[J].中国药师,2017,20(6):1020-1022,1034.
[8]吴清和,荣向路,黄萍,等.高良姜素的药效学研究[J].中药材,2000,23(11):699-701
[9]彭贵龙,周光明,秦红英. HPLC法同时测定高良姜中6个成分的含量[J].药物分析杂志,2014,34(6):966-970.
[10]翟红莉,李倩,王辉,等.不同产地高良姜的有效成分分析[J].热带生物学报,2014,5(2):188-193.
[11]李洪福,李永辉,王勇,等.高良姜化学成分及药理活性的研究[J].中国实验方剂学杂志,2014,20(7):236-244.
[12]王欠欠.姜黄素及其衍生物对糖尿病及其并发症的作用及机制研究概况[J].中医药临床杂志,2018,30(8):1379-1385.
[13]黄玉秋,范亚楠,贾天柱,等.星点设计-效应面法优化盐巴戟天炮制工艺[J].中成药,2016,38(2):361-365.
[14]梁清光,王盈,孙萌,等.基于星点设计-效应面法焦槟榔的炮制工艺优选[J].中药材,2017,40(3):580-584.
[15]苏艳莹,雷小小,桂卉,等.星点设计-效应面法优化山茱萸总环烯醚萜苷脂质体的制备工艺[J].中国药房,2018,29(19):2612-2616.
[16]卫生部药政管理局.全国中药炮制规范[S].北京:人民卫生出版社,1988:4-5.
[17]刘波.中药炮制技术[M]. 4版.北京:人民卫生出版社,2018:146.
[18]于江泳,张村.全国中药饮片炮制规范辑要[M].北京:人民卫生出版社,2016:915-980.
[19]王玉霞,徐瑶,夏满琼,等.炒焦类中药历史沿革及差异性分析[J].中华中医药学刊,2018,36(2):357-360.
[20]王云,张雪,麻印莲,等.熟大黄的炮制、药效及临床应用研究进展[J].中国实验方剂学杂志,2018,24(24):219-226.
[21] DENG XM,YU JY,ZHAO M,et al. Quality assessment of crude and processed ginger by high-performance liquid chromatography with diode array detection and mass spectrometry combined with chemometrics[J]. J Sep Sci,2015,38(1):2945-2952.
[22]莫毛燕,朱琼花,薛兴阳,等.姜炭炮制前后对虚寒性出血症大鼠尿液代谢组学分析[J].中国实验方剂学杂志,2015,21(16):1-4.
[23]孟喜成. RP-HPLC法测定干姜、炮姜和生姜中3种姜酚的含量[J].中国药房,2011,22(23):2182-2184.