摘要
目的:筛选蛇床子最优酒炙工艺参数。方法:采用HPLC法同时测定花椒毒酚、花椒毒素、佛手柑内酯、欧前胡素、蛇床子素5个香豆素类成分的含量;采用紫外分光光度法测定总香豆素含量;以AHP-熵权法计算权重系数,多指标综合评分结合响应面法考察加酒量、炒制温度和炒制时间对酒炙蛇床子质量的影响,优选蛇床子酒炙工艺。结果:优化所得最优酒炙工艺参数为每30 g蛇床子饮片加黄酒6 mL,闷润1 h,炒制温度130℃,炒制时间30 min;通过所得条件平行制备3批样品,计算得综合评分分别为89.66、88.57、88.46,其RSD为0.74%。结论:优选的蛇床子酒炙工艺稳定可行,建立的测定酒蛇床子中5个成分的分析方法快速可靠。该实验可为蛇床子的炮制工艺研究提供参考,为酒蛇床子炮制品的质量控制提供借鉴。
Objective: To optimize the processing technology with wine of Cnidii Fructus.Methods: The contents of xanthotoxol, xanthotoxin, bergapten, imperatorin and osthole were simultaneously determined by HPLC;Total coumarin content was determined by UV spectrophotometry.The weight coefficient was calculated by AHP-entropy weight method, and the effects of adding alcohol amount, roasting temperature and roasting time on the quality of wined Cnidii Fructus were investigated by multi-index comprehensive score combined with response surface method.The processing technology of wined Cnidii Fructus was optimized.Results: The optimum wine processing parameters were as follows: adding 6 mL rice wine per 30 g Cnidii Fructus for 1 h, roasting temperature 130 ℃,roasting time 30 min.Three batches of samples were prepared in parallel with the obtained conditions, and the calculated comprehensive scores were 89.66,88.57,88.46,respectively, and the RSD was 0.74%.Conclusion: The optimal processing technology of wined Cnidii Fructus is stable and feasible, and the method for the determination of five components in wined Cnidii Fructus is quickly and reliably.This experiment can provide reference for the processing technology of Cnidii Fructus and the quality control of wined Cnidii Fructus.
作者
贾玉倩
袁诗农
孙吴倩
王少男
李春花
段绪红
卢会刚
JIA Yu-qian;YUAN Shi-nong;SUN Wu-qian;WANG Shao-nan;LI Chun-hua;DUAN Xu-hong;LU Hui-gang(College of Pharmacy,Hebei University of Chinese Medicine,Shijiazhuang 050200,China;Hebei Traditional Chinese Medicine Processing Technology Innovation Center,Shijiazhuang 050200,China;Hebei International Joint Research Center on Resource Utili-zation and Quality Evaluation of Traditional Chinese Medicine,Shijiazhuang 050200,China;Shijiazhuang Yiling Pharmaceutical Co.,Ltd.,Shijiazhuang 050035,China)
出处
《中药材》
CAS
北大核心
2022年第10期2352-2357,共6页
Journal of Chinese Medicinal Materials
基金
河北省中医药管理局科研计划项目(2022099)
2022年省属高校基本科研业务费项目(JCYJ2022002)
关键词
蛇床子
酒炙
响应面法
熵权法
工艺优化
Cnidii Fructus
Processing technology with wine
Response surface method
Entropy method
Process optimization
作者简介
贾玉倩(1998-),女,在读硕士研究生,专业方向:中药炮制与制剂工艺,Tel:13363799776,E-mail:13363799776@163.com;通讯作者:李春花,Tel:13803369966,E-mail:13803369966@163.com;通讯作者:段绪红,Tel:13932190626,E-mail:duanxuhong@126.com。
