摘要
目的:优选炒白芍的炮制工艺,为炮制工艺的传承与中药饮片现代化生产提供参考。方法:以没食子酸、芍药内酯苷、芍药苷、苯甲酰芍药苷四种成分含量、水溶性浸出物、外观性状和水分为综合评价指标,通过单因素实验考察炒制温度、炒制时间和炒制功率对炒白芍炮制品质量的影响,以确定白芍最佳炒制工艺。结果:炒白芍的最佳炮制工艺为炒制温度160℃,炒制时间10min,炒制功率为P4(2.4 kW)。结论:不同炒制温度、时间、功率对白芍饮片内在质量会产生影响,优选出的白芍最佳炒制工艺能有效保证饮片质量,可为其饮片质量标准的建立和生产提供试验依据。
Objective: To optimize the processing technology of stir-fried Paeoniae Radix Alba. It provides reference for the inheritance of processing technology and the modern production of Chinese medicine decoction pieces. Method: Taking gallic acid, paeoniflorin, paeoniflorin and benzoyl paeoniflorin content, water content, water-soluble extract and appearance as comprehensive evaluation indexes, the effects of frying power, temperature and time on the quality of Paeonia lactiflora were investigated by single factor experiment to determine the best frying process. Results: The best processing technology of Radix Paeoniae Alba was as follows the frying temperature was 160 ℃, the time was 10 minutes and the frying power was P4(2.4 kW). Conclusion: Different temperature, time and power have different effects on the internal quality of Paeoniae Radix Alba decoction pieces. The optimized processing technology in this study can effectively ensure the content of components in Paeoniae Radix Alba, which provides a basis for the establishment of its quality standards and the production of decoction pieces.
作者
付雪丽
任铭诚
常文莉
刘耀武
高贯彪
王其丰
Fu Xueli;Ren Mingcheng;Chang Wenli;Liu Yaowu;Gao Guanbiao;Wang Qifeng(Bozhou Huqiao Pharmaceutical Co.,Ltd.,Bozhou 236800;College of Pharmacy Bozhou Vocational and Technical College,Bozhou 236800,China)
出处
《广东化工》
CAS
2022年第6期76-79,共4页
Guangdong Chemical Industry
关键词
炒白芍
炮制工艺
超高效液相色谱法
水溶性浸出物
外观性状
综合评价
fried paeoniae radix alba
processing methods
UPLC
water-soluble extract
appearance traits
comprehensive evaluation
