[关键词]
[摘要]
目的 采用L9(34)正交设计法优选黄连水炒吴茱萸的最佳炮制工艺。方法 以黄连用量、炒制温度和炒制时间为考察因素，吴茱萸中酚酸类（新绿原酸、绿原酸、咖啡酸和隐绿原酸）、黄酮类（芦丁、金丝桃苷和异鼠李素-3-O-芸香糖苷）、生物碱类（去氢吴茱萸碱、吴茱萸碱、吴茱萸次碱、吴茱萸卡品碱和二氢吴茱萸卡品碱）和挥发油类成分为评价指标，优选最佳炮制工艺。结果 黄连水炒吴茱萸的最佳炮制工艺为吴茱萸-黄连（10∶1）；炒制温度150℃；炒制时间8 min。结论 同时以4类成分含量为指标，用以优选黄连水炒吴茱萸最佳炮制工艺的方法稳定可靠、切实可行。
[Key word]
[Abstract]
Objective To optimize the processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma by L9(34) orthogonal design. Methods The factors including the dosage of Coptidis Rhizoma, stir-frying temperature and stir-frying time, and phenolic acids (neochlorogenic acid, chlorogenic acid, caffeic acid, and cryptochlorogenic acid), flavonoids (rutin, hyperin, and narcissoside), alkaloids (dehydroevodiamine, evodiamine, rutaecarpine, evocarpine, and dihydroevocarpine), and volatile oils in Euodiae Fructus were taken as evaluation indexes to optimize the processing technology. Results The best processing technology for stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma was as follows:the dosage ratio of Euodiae Fructus to Coptidis Rhizoma 10:1, stir-frying temperature 150℃, and stir-frying time 8 min. Conclusion Simultaneously, taking the content of four kinds of components as the indexes, the method for optimizing the optimal processing technology of stir-fried Euodiae Fructus with the water decoction of Coptidis Rhizoma is stable, reliable and feasible.
[中图分类号]
[基金项目]
国家中药管理局草珊瑚等10种中药饮片标准化建设项目（ZYBZH-Y-JX-27）；江西中医药大学中药学一流学科科研项目“基于樟帮特色技术的头刀切制及减毒现代研究”（JXSYLXK-ZHYAO038）；江西中医药大学中药学一流学科科研项目“基于特殊调配的临方炮制技术现代研究”（JXSYLXK-ZHYAO043）
