目的 优选建昌帮蜜糠炒白术的炮制工艺。方法 以白术内酯I、白术内酯II、白术内酯III、苍术酮、醇浸出物质量分数为指标,HPLC法及《中国药典》2010年版中的醇浸出物法测定各个指标,采用L₉(3⁴) 正交试验,确定其最佳炮制工艺参数:蜜糠用量、炒制温度和炒制时间。结果 蜜糠炒白术的最佳工艺:辅料蜜糠用量为50%(占药材质量的百分比),炒制温度为200 ℃,炒制时间为5 min。结论 最佳炮制工艺经验证,稳定可行。

Objective To optimize the processing technology of Atractylodis Macrocephalae Rhizoma fried with honey rice chaff in Jian Chang Bang. Methods With the contents of atractylenolide I, atractylenolide II, atractylenolide III, atractylone, and alcohol extract as indexes, which were determined by HPLC and alcohol extract method in Pharmacopoeia 2010 edition, L₉(3⁴) orthogonal test was used to determine the best processing technology. Results The optimum processing technology of Atractylodis Macrocephalae Rhizoma fried with honey rice chaff was as following: the amount of honey rice chaff 50%, frying temperature 200 ℃, and frying time 5 min. Conclusion The optimum processing technology is stable and feasible by verification.

江西中医药大学樟帮、建昌帮炮制技术传承研究专项(2012ZX3004)