摘要
为了优选酒制山茱萸的炮制工艺,采用单因素考察法,对炮制工艺中的加酒量、闷润时间、蒸制时间3个因素进行优选,以马钱苷、熊果酸、齐墩果酸的含量为考察指标,建立RP-HPLC-ELSD测定方法。结果表明,最佳炮制工艺为黄酒用量25%、闷润时间1 h、蒸制时间3 h。炮制工艺合理可行,经方法学考察,RP-HPLC-ELSD法准确、重复性好,适用于山茱萸饮片的质量控制。
To optimize processing technology of wine of Comus officinalis, the paper using the single factor investigation method to determine the dosage of wine, stuffy in run time, steamed time in processing technology, taking the content of glycosides, ursolic acid and oleanolic acid as examining index, established RP-HPLC-ELSD determination method. The results showed that the best processing technology was wine consumption 25%, boring time of 1 h, steaming time 3 h. The processing technology was reasonable, the methodology investigation, the RP-HPLC-ELSD method was accurate and reproducible, suitable to the quality control of cut crude drug of Comus officinalis.
出处
《山西农业科学》
2016年第1期77-79,84,共4页
Journal of Shanxi Agricultural Sciences
关键词
酒制
山茱萸
炮制工艺
wine processing
fructus corni
processing technology
