摘要
目的:优选石榴皮炭的最优炮制工艺。方法:采用正交试验法,以外观性状、没食子酸和鞣花酸含量为评价指标,对主要影响因素(投料量、炒制温度、炒制时间)进行考察,根据多指标综合评分结果确定石榴皮炒炭的最优炮制工艺参数并进行验证。结果:最优工艺为取石榴皮饮片200 g,置于炒药锅中400℃炒制20 min。验证试验结果表明,制备的3批石榴皮炭饮片外观性状均符合要求,没食子酸和鞣花酸含量稳定(RSD分别为1.55%、2.11%,n=3)。结论:优选的工艺稳定可行,可用于石榴皮炭饮片的制备。
OBJECTIVE： To optimize the optimal processing technology for Pomegranate rind charcoal. METHODS： Orthogonal test was used to study main factors of the adding amount, frying temperature and frying time. It was determined and verified of the optimal processing technology coefficient of P. rind charcoal with the multi-index integrating score of appearance and the con- tent of gallic acid and ellagic acid. RESULTS： The optimal technology was as follows as frying 20 min at 400℃ with 200 g P. rind charcoal decoction pieces. Verification test showed that the appearance of 3 batches of P. rind charcoal decoction pieces were all in line with the requirements and the content of gallic acid and ellagic acid was stable （RSD were 1.55% and 2.11%, n=3 ）, re- spectively. CONCLUSIONS： The optimal processing technology is stable, feasible and can be used for the preparation of P rind charcoal decoction pieces.
出处
《中国药房》
CAS
北大核心
2015年第13期1812-1814,共3页
China Pharmacy
基金
山东省中医药科技发展计划项目(No.2009-137)
国家中医药管理局全国名老中医药专家传承工作室建设项目
关键词
石榴皮炭
饮片
炮制工艺
外观性状
没食子酸
鞣花酸
多指标综合评分
Pomegranate rind charcoal
Decoction pieces
Processing technology
Appearance
Gallic acid
Ellagic acid
Multi-index integrating score
