[关键词]
[摘要]
目的 优化甘草制雪胆的炮制工艺。方法 HPLC法测定雪胆素甲;以雪胆素甲质量分数为指标,采用正交试验考察闷润时间、烘干温度、烘干时间对甘草制雪胆炮制工艺的影响;进一步采用星点设计-效应面法(CCD-RSM)考察闷润时间和烘干时间对该炮制工艺的影响。结果 正交试验确定的甘草制雪胆最佳炮制工艺为闷润7 h,80℃烘干12 h;CCD-RSM确定最佳炮制工艺为闷润时间7.48~8.56 h,烘干时间12.06~13.12 h。结论 本实验首次使用甘草汁炮制雪胆,实验方法设计精确,模型、数据可靠,建立并优化了甘草制雪胆的炮制工艺。
[Key word]
[Abstract]
Objective To optimize the processing technology of Hemsleya omeiensis processed by licorice juice. Methods HPLC was employed to determine the content of hemslecin A.Taking content of hemslecin A as index, the orthogonal test was adopted to optimize the covered moistening time, drying-time, and processing temperature. And the central composite design-response surface methodology (CCD-RSM) was adapted to optimize moistening time and drying-time further. Results The optimum processing technology of H. omeiensis by the orthogonal test was covered moistening time of 7 h, drying-time of 12 h, and processing temperature at 80℃. The optimum processing technology by CCD-RSM was covered moistening time of 7.48-8.56 h, drying-time of 12.06-13.12 h, and processing temperature at 80℃. Conclusion The experimental design method is precise and the data are reliable with the model. It is the first time that H. omeiensis is processed with licorice juice. Besides, it establishes the processing technology of H. omeiensis and provides a theoretical basis for the processing technology of H. omeiensis with licorice juice.
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[基金项目]
四川省2015年第一批科技计划项目“四川道地药材——雪胆创新炮制工艺技术标准与技术规范及质量标准”(2015SZ0107)