摘要
目的:优选蜜炙百部炮制工艺。方法:先以加水量、闷润时间、炮制温度、炮制时间为因素,以性状和总生物碱含量为指标,对蜜炙百部工艺进行单因素考察;再以加水量、炮制温度、炮制时间为因素,以炮制品中总生物碱含量及对小鼠的止咳活性为指标,采用正交试验设计试验,综合加权评分法优选炮制工艺并进行验证试验。结果:最优工艺为每100 g百部加10 g水溶解的12.5 g蜂蜜,140℃下炮制6 min。验证试验中总生物碱平均含量为0.77%(RSD=1.5%,n=3),平均止咳活性为91.20%(RSD=1.2%,n=3)。结论:优选出的炮制工艺简便、稳定、易行,为制订百部蜜炙工艺提供了合理的试验依据。
OBJECTIVE：To optimize the processing technology for Stemonae radix fried with honey. METHODS：Firstly,single factor test of processing technology for Stemonae radix fried with honey was investigated with the amount of added water,infiltrating time,processing time and temperature as factors,using property and total alkaloid content as indexes. Then,the test was designed by orthogonal test;the processing technology was optimized by comprehensive weighted mark method with the amount of added water,processing time and temperature as factors,using total alkaloid content and anti-cough activity for mice as indexes;validation test was conducted. RESULTS：The optimal technology was as follows as 12.5 g honey dissolved with 10 g water for each 100 g Stemonae radix,at 140 ℃,processing for 6 min. In validation test,average content of total alkaliods was 0.77%（RSD=1.5%,n=3）;average anti-cough activity was 91.20%（RSD=1.2%,n=3）. CONCLUSIONS：The optimized process is simple,stable and easy,and provides reasonable trial reference for the formulation of processing technology for Stemonae radix fried with honey.
出处
《中国药房》
CAS
北大核心
2016年第10期1389-1392,共4页
China Pharmacy
基金
辽宁省教育厅科学研究一般项目(No.L2013376)
教育部高等学校博士学科点专项基金联合资助课题--新教师类(No.20132133120004)
关键词
百部
蜜炙
炮制工艺
正交试验
加权评分法
止咳活性
小鼠
Stemonae radix
Fried with honey
Processing technology
Orthogonal test
Weighted mark method
Anti-cough activity
Mice
