摘要
目的:优选五味子的体外胃内仿生转化工艺。方法:以出膏率及五味子醇甲含量作为指标,采用正交试验和单因素试验考察五味子水煎液质量浓度、水煎液与人工胃液的体积比、转化时间、转化次数、转化温度及转速对五味子体外胃内仿生转化工艺的影响。通过HPLC测定五味子醇甲含量。结果:五味子的最佳体外胃内仿生转化工艺为五味子水煎液质量浓度1.0 g·mL-1,水煎液与人工胃液体积比(1∶1),转化温度37℃,溶出仪转速75 r·min-1,转化时间1 h,转化数1次。结论:优选的五味子体外胃内仿生转化工艺稳定可靠,为五味子人体代谢转化研究提供实验依据。
Objective： To optimize in vitro stomach bionic transformation process of Schisandrae Chinensis Fructus. Method： With the cream rate and the content of schisandrin as indexes, orthogonal test and single factor tests were adopted to investigate effects of the concentration of Schisandrae Chinensis Fructus decoction, volume ratio of decoction and artificial gastric juice, transformation time, transformation times, speed and temperature on in vitro stomach bionic transformation process. The content of schisandrin was determined by HPLC. Result： OptimuM process was as following： decoction concentration 1.0 g· mL^-1, volume ratio of decoction and artificial gastric juice （ 1 ： 1 ） , temperature 37 % , speed 75 r ·min^-1, transformation time 1 h, conversion of 1 times. Conclusion： Optimized in vitro stomach bionic transformation process was stable and reliable, which established experimental basis for human metabolism transformation of Schisandrae Chinensis Fructus.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第21期33-36,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
吉林省中医药管理局项目(2010-pt011)
关键词
五味子
胃内
仿生转化
仿生转化工艺
正交试验
单因素试验
Schisandrae Chinensis Fructus
stomach
bionic transformation process
orthogonal test
single factor test
