摘要
目的确定山楂炭的最佳中试炮制工艺。方法采用UPLC测定山楂及其炮制品中3种酚酸类成分(绿原酸、金丝桃苷、表儿茶素)和2种三萜酸(齐墩果酸、熊果酸)的含量。在中试水平上,以山楂炭的外观性状、有机酸和上述5种成分的含量为评价指标,对影响山楂炭炮制的因素进行考察。结果山楂炭的最佳炮制工艺参数:炒制温度为200℃,炒筒转动频率为40 Hz,炒制时间为33 min。结论所建立的评价指标能有效评价山楂炭的炮制工艺,所得工艺稳定可靠。
OBJECTIVE To determine the processing technology of Crataegi Fructus charcoal in the pilot-scale study. METHODS Two UPLC methods for determination of effective components in Crataegi Fructus and its processed products were developed, one for determination of three phenolic compounds （chlorogenic acid, hyperoside and epicatechin）, and the other for determination of two triterpene acids （oleanolic acid and ursolic acid）. Taking the appearance characters, the total content of organic acid and the content of each of the five compounds above as the indexes, the effects of several influential factors the processing technology of Crataegi Fructus charcoal was investigated in the pilot-scale. RESULTS The best processing technology of Crataegi Fructus charcoal was as follows： processing temperature 200℃, turning frequency 40 Hz, processing time 33 min. CONCLUSION Evaluation indexes can effectively evaluate processing technology of Crataegi Fructus. The processing is stable and reliable, and can be used for the actual production.
出处
《中国现代应用药学》
CAS
CSCD
2017年第10期1413-1417,共5页
Chinese Journal of Modern Applied Pharmacy
