目的 制备经典名方温经汤标准汤剂，进行制备工艺优化和质量控制研究，评价其科学性与合理性。方法 按古籍方法，采用传统煎药锅的方式制备温经汤标准汤剂，通过中药质量标志物理论筛选温经汤活性成分，以9种指标成分（芍药苷、甘草苷、阿魏酸、芹糖异甘草苷、异甘草苷、桂皮醛、甘草酸铵、丹皮酚、藁本内酯）转移率或出膏率、指纹图谱物质群变化为指标，分别考察粉碎粒度、浸泡时间、火力方式对煎煮工艺的影响，追踪不同浓缩方式、干燥工艺下成分变化。结果 浓缩工艺对温经汤成分影响较大，冷冻干燥对温经汤成分影响较小，故最终确定温经汤标准汤剂最佳制备工艺为按处方配比粉碎后，过1号筛，取20 g，加水150 mL，浸泡1 h，武火煮沸，文火保持微沸，至药液约120 mL，即得。结论 本实验优选的制备工艺，合理可行，为温经汤及其相关制剂的开发奠定了基础。

Objective To prepare standard decoction of Wenjing Decoction (温经汤), and study the quality control by optimizing the preparation process and evaluate its scientificity and rationality. Methods According to the methods of ancient books, the standard decoction of Wenjing Decoction was prepared by the way of traditional decocting pot. Active ingredients of Wenjing Decoction were screened by theory of quality markers of traditional Chinese medicine to get nine indicators, and the transfer rate or extract rate, fingerprint change of compound groups of nine indicators (paeoniflorin, liquiritin, ferulic acid, isoliquiritin-apioside, isoliquiritin, cinnamaldehyde, ammonium glycyrrhizate, paeonol, and ligustilide) were analyzed to investigate the effects of pulverizing size, soaking time and fire power on the cooking process. The composition changes under different concentration and drying processes were also detected. Results Concentrate technology had a greater influence on the composition and freeze drying technology had a slight influence, therefore, the best preparation process for the standard decoction of Wenjing Decoction was as follows:Crush according to the prescription ratio, pass through the No. 1 sieve, take 20 g, add 150 mL water, immerse for 1 h, bring to a boil over a gentle fire, and keep a slight boil over a gentle fire until the liquid was about 120 mL. Conclusion The optimized preparation process is reasonable and feasible, which lays a foundation for the development of Wenjing Decoction and its related preparations.

R283.6

国家中医药管理局中药标准化项目（ZYBZH-C-JS-30）；江苏省科技成果转化专项资金项目（BA2016104）