摘要
目的:优选苦杏仁的(火单)制工艺。方法:以苦杏仁苷含量和灭酶程度的综合评分为指标,在单因素试验基础上,通过正交试验考察(火单)制时间、加水量对苦杏仁(火单)制工艺的影响。采用HPLC测定苦杏仁苷含量,色谱条件为Luna 5u C18色谱柱(4.6 mm×250 mm,5μm),流动相乙腈-0.1%磷酸水(15∶85),检测波长210 nm。结果:苦杏仁最佳(火单)制工艺为(火单)制时间10 min,加水量10倍。结论:优选的苦杏仁(火单)制工艺稳定可行,对规范苦杏仁的(火单)制工艺具有一定意义。
Objective： To optimize processing technology of Armeniacae Semen Amarum. Method： With composite score of the content of amygdalin and degree of enzyme inactivation as index, based on single factor tests, orthogonal test was adopted to optimize processing technology of Armeniacae Semen Amarum by taking processing time and the amount of water as factors. The content of amygdalin was determined by HPLC, mobile phase of acetonitrile-0. 1% phosphoric acid water （15： 85） , detection wavelength at 210 nm. Result： The best processing technology of Armeniacae Semen Amarum was as following： processed 10 min with 10 times the amount of water. Conclusion： This optimized processing technology was stable and feasible, it had a certain significance to regulate processing technology of Armeniacae Semen Amarum.
出处
《中国实验方剂学杂志》
CAS
北大核心
2014年第1期28-30,共3页
Chinese Journal of Experimental Traditional Medical Formulae
基金
国家中医药管理局中医药行业科研专项(201207004-7)
关键词
苦杏仁
制工艺
正交试验
高效液相色谱
Armeniacae Semen Amarum
processing technology
orthogonal test
HPLC
