目的 对姜半夏产地加工炮制一体化方法和工艺进行客观评价和优化。方法 以草酸钙针晶质量分数为指标筛选加姜方式和加热方法,以草酸钙针晶质量分数、水溶性浸出物得率及白矾残留量为指标,采用正交设计法和综合评分法优选鲜半夏的炮制工艺。结果 优选出的炮制方法及工艺为每100 g鲜半夏,加白矾10 g、生姜(捣烂)20 g,共同加热至沸腾30 min后浸泡3 d,再以120 ℃加压蒸煮40 min,清水洗净,晾半干,切片后干燥。结论 优选的姜半夏产地加工炮制一体化方法和工艺降低刺激性毒性成分草酸钙针晶质量分数,提高饮片质量。

Objective To evaluate and optimize the origin integration method and process of Pinelliae Rhizoma Praeparatum cum Zingibere et Alumine (PRPZA). Methods Taking the content of calcium oxalate crystal as an index to screen the way of adding ginger and heating method, taking the content of calcium oxalate crystal, the content of water-soluble extracts, and amount of alum residue as the indexes, with the method of orthogonal design and the comprehensive scoring to optimize the processing technology of fresh Pinelliae Rhizoma. Results The optimized processing method and technology was for per 100 g fresh Pinelliae Rhizoma, plus alum 10 g, mashed ginger 20 g, the common heating to boil after 30 min, soaking for 3 d, and then to 120 ℃ pressure cooking 40 min, rinsing to semi dry, being sliced and dried. Conclusion The selected origin integration method and technology could not only reduces the content irritant toxic components of calcium oxalate crystal, also avoids the losses of active ingredients, and improve the quality of decoction pieces.

国家中医药管理局中医药行业科研专项——全国中药炮制技术规范研究(201207004-8)