多指标综合评分法优化麸炒苍术的炮制工艺
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摘要
目的:优化艺术的最佳的炮制工艺,为大生产提供基础数据。方法:采用L9(34)正交试验法,以炮制品中苍术素、β-桉叶醇、以及5-羟甲基糠醛和外观性状为指标,考察麦麸用量,炒制时间和炒制温度等因素,通过综合评分优选麸炒苍术的制备工艺。结果:麸炒苍术的最佳炮制工艺为每1 kg饮片用麸量为100 g,炒制温度为200℃,炒制时间为80 s。优选的苍术麸炒炮制工艺稳定、合理、可靠,能保证苍术术麸制品的质量。结论:优化的炮制工艺简单、稳定、可行,可为苍术的工业化炮制生产提供参考。
Objective: To optimize the processing technology of bran-stir-frying Atractylodes to provide basic data for large-scale production. Methods: The L9 (34) orthogonal experiment with atractylodin,beta eudesmol,5-HMF and appearance as the indices was used to optimize the frying time,the amount of wheat bran,the frying temperature and the other factors,and comprehensive score was applied to optimize the preparation process for bran-stir-frying Atractylodes. Results: The best processing technology of bran-stir-frying Atractylodes was as follows: 100 g bran was used for 1 kg decoction pieces,the frying temperature was 200℃ and the stir-frying time was 80 s. The processing technology of the preferred bran-stir-frying Rhizoma Atractylodes was stable,reasonable and reliable,which could well guarantee the quality of the product. Conclusion: The optimized processing technology is simple,stable and feasible,which can provide reference for the industrial production of Rhizoma Atractylodis.
Objective: To optimize the processing technology of bran-stir-frying Atractylodes to provide basic data for large-scale production. Methods: The L9 (34) orthogonal experiment with atractylodin,beta eudesmol,5-HMF and appearance as the indices was used to optimize the frying time,the amount of wheat bran,the frying temperature and the other factors,and comprehensive score was applied to optimize the preparation process for bran-stir-frying Atractylodes. Results: The best processing technology of bran-stir-frying Atractylodes was as follows: 100 g bran was used for 1 kg decoction pieces,the frying temperature was 200℃ and the stir-frying time was 80 s. The processing technology of the preferred bran-stir-frying Rhizoma Atractylodes was stable,reasonable and reliable,which could well guarantee the quality of the product. Conclusion: The optimized processing technology is simple,stable and feasible,which can provide reference for the industrial production of Rhizoma Atractylodis.
引文
1康廷国.中药鉴定学[M].北京:中国中医药出版社,2015:189
2王建.临床中药学[M].北京:人民卫生出版社,2012:113-114
3明·李时珍.本草纲目[M].北京:人民卫生出版社,2004:595
4龚千锋.中药炮制学[M].北京:中国中医药出版社,2016:145
5 Kimura Y,Sumiyoshi M.Effects of an atractylodes lancea rhizome extract and a volatile componentβ-eudesmol on gastrointestinalmotility in mice[J].J Ethnopharmacol,2012,141(1):530-531
6 Koonrungsesomboon N,Na-Bangchang K,Karbwang J.Thera-peutic potential and pharmacological activities of Atractylodes lancea(Thunb.)DC[J].Asian Pac J Trop Med,2014,7(6):421-422
7叶定江.中药炮制学[M].北京:人民卫生出版社,1999:318-319
8张明发,沈雅琴.苍术及其活性成分β-桉叶醇的神经药理作用的研究进展[J].抗感染药学,2017,14(1):6-11
9刘苗苗,陈祥胜,陈琪瑶,等.苍术麸炒过程中5-羟甲基糠醛的转化机制研究[J].中草药,2016,47(8):1327-1331
10中国药典[S].2015年版.一部.161
11季光琼,刘艳菊,王萍,等.HPLC法测定苍术及麸炒苍术中5-羟甲基糠醛的含量[J].湖北中医杂志,2014,36(2):73-74
12马志庆,周介南.医药数理统计[M].北京:科学出版社,2004:189
13刘先晾,许腊英.多指标综合加权评分研究乌梅炭炮制工艺[J].中草药,2009,40(12):1898-1900
2王建.临床中药学[M].北京:人民卫生出版社,2012:113-114
3明·李时珍.本草纲目[M].北京:人民卫生出版社,2004:595
4龚千锋.中药炮制学[M].北京:中国中医药出版社,2016:145
5 Kimura Y,Sumiyoshi M.Effects of an atractylodes lancea rhizome extract and a volatile componentβ-eudesmol on gastrointestinalmotility in mice[J].J Ethnopharmacol,2012,141(1):530-531
6 Koonrungsesomboon N,Na-Bangchang K,Karbwang J.Thera-peutic potential and pharmacological activities of Atractylodes lancea(Thunb.)DC[J].Asian Pac J Trop Med,2014,7(6):421-422
7叶定江.中药炮制学[M].北京:人民卫生出版社,1999:318-319
8张明发,沈雅琴.苍术及其活性成分β-桉叶醇的神经药理作用的研究进展[J].抗感染药学,2017,14(1):6-11
9刘苗苗,陈祥胜,陈琪瑶,等.苍术麸炒过程中5-羟甲基糠醛的转化机制研究[J].中草药,2016,47(8):1327-1331
10中国药典[S].2015年版.一部.161
11季光琼,刘艳菊,王萍,等.HPLC法测定苍术及麸炒苍术中5-羟甲基糠醛的含量[J].湖北中医杂志,2014,36(2):73-74
12马志庆,周介南.医药数理统计[M].北京:科学出版社,2004:189
13刘先晾,许腊英.多指标综合加权评分研究乌梅炭炮制工艺[J].中草药,2009,40(12):1898-1900