樟帮特色黄连水炒吴茱萸炮制工艺研究
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摘要
目的采用L9(34)正交设计法优选黄连水炒吴茱萸的最佳炮制工艺。方法以黄连用量、炒制温度和炒制时间为考察因素,吴茱萸中酚酸类(新绿原酸、绿原酸、咖啡酸和隐绿原酸)、黄酮类(芦丁、金丝桃苷和异鼠李素-3-O-芸香糖苷)、生物碱类(去氢吴茱萸碱、吴茱萸碱、吴茱萸次碱、吴茱萸卡品碱和二氢吴茱萸卡品碱)和挥发油类成分为评价指标,优选最佳炮制工艺。结果黄连水炒吴茱萸的最佳炮制工艺为吴茱萸-黄连(10∶1);炒制温度150℃;炒制时间8 min。结论同时以4类成分含量为指标,用以优选黄连水炒吴茱萸最佳炮制工艺的方法稳定可靠、切实可行。
Objective To optimize the processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma by L9(34) orthogonal design. Methods The factors including the dosage of Coptidis Rhizoma, stir-frying temperature and stir-frying time, and phenolic acids(neochlorogenic acid, chlorogenic acid, caffeic acid, and cryptochlorogenic acid), flavonoids(rutin, hyperin, and narcissoside), alkaloids(dehydroevodiamine, evodiamine, rutaecarpine, evocarpine, and dihydroevocarpine), and volatile oils in Euodiae Fructus were taken as evaluation indexes to optimize the processing technology. Results The best processing technology for stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma was as follows: the dosage ratio of Euodiae Fructus to Coptidis Rhizoma 10∶ 1, stir-frying temperature 150 ℃, and stir-frying time 8 min. Conclusion Simultaneously, taking the content of four kinds of components as the indexes, the method for optimizing the optimal processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma is stable, reliable and feasible.
Objective To optimize the processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma by L9(34) orthogonal design. Methods The factors including the dosage of Coptidis Rhizoma, stir-frying temperature and stir-frying time, and phenolic acids(neochlorogenic acid, chlorogenic acid, caffeic acid, and cryptochlorogenic acid), flavonoids(rutin, hyperin, and narcissoside), alkaloids(dehydroevodiamine, evodiamine, rutaecarpine, evocarpine, and dihydroevocarpine), and volatile oils in Euodiae Fructus were taken as evaluation indexes to optimize the processing technology. Results The best processing technology for stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma was as follows: the dosage ratio of Euodiae Fructus to Coptidis Rhizoma 10∶ 1, stir-frying temperature 150 ℃, and stir-frying time 8 min. Conclusion Simultaneously, taking the content of four kinds of components as the indexes, the method for optimizing the optimal processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma is stable, reliable and feasible.
引文
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[3]滕杰,梁怡红,李毅,等.应用系统生物学方法从次生代谢物作用蛋白受体角度探索吴茱萸的归经研究[J].中草药,2018,49(8):1841-1846.
[4]肖洋,段金芳,刘影,等.吴茱萸炮制方法和功能主治历史沿革[J].中国实验方剂学杂志,2017,23(3):223-228.
[5]张红梅,刘玉琴,姚金华,等.正交试验设计法优化吴茱萸炮制工艺的实验研究[J].上海中医药大学学报,2008,22(2):59-61.
[6]肖永庆,李丽.中华医学百科全书·中药炮制学[M].北京:中国协和医科大学出版社,2016.
[7]江西省食品药品监督管理局.江西省中药饮片炮制规范[M].上海:上海科技出版社,2008.
[8]龚千锋.中药炮制学[M].北京:中国中医药出版社,2016.
[9]王亮,窦立雯,郭威,等.基于中药传统用法的毒性Q-Marker发现:以吴茱萸为例[J].中草药,2017,48(6):1159-1166.
[10]杨军.不同用量的吴茱萸炮制黄连后成分的对比分析[J].求医问药,2012,10(9):518.
[11]侯晓杰,刘文,张建锋,等.黄连-吴茱萸药对UPLC-MS/MS指纹图谱研究[J].时珍国医国药,2017,28(10):2331-2333.
[12]张潇,苗祥贞,袁炎炎,等.基于LTQ-Orbitrap高分辨质谱分析萸黄连中的成分[J].中药材,2018,41(5):1114-1118.
[13]陈炯,高悦,谭鹏,等.吴茱萸不同炮制品中挥发油成分气相色谱-质谱分析[J].中国中医药信息杂志,2016,23(12):91-95.
[14]范崔生全国名老中医药专家传承工作室.樟树药帮中药传统炮制方法经验集成及饮片图鉴[M].上海:上海科学技术出版社,2016.
[15]安徽省食品药品监督管理局.安徽省中药饮片炮制规范[M].合肥:安徽科技出版社,2005.
[16]张洪利,康大力,黄艳萍.吴茱萸制黄连的炮制工艺研究[J].吉林中医药,2008,28(4):294.
[17]洪玉梅,王维皓,王智民,等.甘草制吴茱萸炮制研究[J].中国中药杂志,2008,33(8):884-888.
[18]余宗亮,蔡宝昌,丁霞.正交实验优选山茱萸炮制工艺[J].中药新药与临床药理,2006,17(2):135-137.