摘要
目的优化山茱萸饮片蒸萸肉和酒萸肉的炮制工艺。方法采用L9(34)正交设计表,以山茱萸中治疗糖尿病的活性成分熊果酸为指标,以蒸制时间和闷润时间为考察因素,以双波长薄层扫描法对山茱萸饮片中熊果酸含量进行定量测定。结果最佳炮制工艺为蒸4h,闷至冷却。结论该研究为山茱萸入药的治疗糖尿病的药物研发工作提供了一种可以借鉴的饮片炮制工艺。
Objective To optimize the processing technology of decoction pieces of Fructus Corni. Methods Ursolic acid in Fructus Corni, the active component for treating diabetes mellitus, was used as the index. The steaming time and muffling time were as the observing factors. The ursolic acid content was determined by dual wavelength TLCS. Results The optimal processing technology of Fructus Corni was heating the raw material for 4 h and muffling it to be fully cool. Conclusion The quality of Fructus Corni processing technology can be controlled on the basis of this study.
出处
《中国药业》
CAS
2008年第21期39-41,共3页
China Pharmaceuticals
关键词
山茱萸
炮制工艺
糖尿病
熊果酸
Fructus Corni
processing technology
diabetes mellitus
ursolic acid
