摘要
目的研究刺山柑果实炮制方法并对其工艺进行优化。方法分别建立UV和GC测定刺山柑果实中有效部位(总酚酸和总硫苷)及刺激性成分量的方法,并以其为指标筛选蒸、煮、烘及炒4种刺山柑果实的炮制方法,通过单因素试验和正交试验,选用渴求函数处理数据,对该炮制工艺进行优化。结果刺山柑果实的最优炮制方法为炒法,最佳工艺为选用过40～50目筛的刺山柑果实粉末,炒制过程中药材温度为80℃,炒制时间为15 min。结论炮制后的刺山柑果实在保证有效成分量的同时降低了其刺激性。
Objective To optimize the processing method and technology for the fruits of Capparis spinosa. Methods The determination methods for the effective fractions （total phenolic acids and total glucosinolates） and the stimulating ingredients in the fruits of C. spinosa were established by UV and GC, respectively. Four processing methods （steaming, decocting, baking, and stir-frying） were optimized with the contents of effective fractions and the stimulating ingredients as indexes. The processing technology was optimized by the single factor and orthogonal design, and the data treated by the desirability functions. Results The best processing method for the fruits of C. spinosa was stir-frying, and the best processing technology was suggested as follows, stir-fried for 15 min at 80 ℃ with the drug powder of 40--50 meshes. Conclusion The processed fruits of C. spinosa could ensure the effective components and reduce their stimulation.
出处
《中草药》
CAS
CSCD
北大核心
2013年第11期1420-1425,共6页
Chinese Traditional and Herbal Drugs
基金
国家重大新药创制科技重大专项"基于新疆天然资源的创新药物孵化基地建设"(2011ZX09401-007)
国家科技支撑计划项目"新疆特色天然药物现代化开发关键技术研究"(2012BAI30B01)
关键词
刺山柑果实
炮制方法
工艺优化
总酚酸
总硫苷
刺激性
fruits of Capparis spinosa
processing method
technology optimization
total phenolic acids
total glucosinolates
stimulation
