摘要
目的:优化蜜款冬花的微波炮制工艺。方法:以单因素实验作为基础,以紫外分光光度(UV)法和高效液相色谱(HPLC)法测定蜜款冬花中总生物碱、款冬酮、芦丁和异槲皮苷含量,结合醇浸出物含量和饮片外观性状的总评归一值为评价指标,对蜂蜜用量、闷润时间、炮制时间和微波火力4个因素进行响应面实验研究,优化蜜款冬花微波炮制工艺。结果:蜜炙款冬花的响应面法得出最佳工艺条件为闷润时间5 h,蜂蜜用量35%,微波火力80%,炮制时间45 s,总生物碱、款冬酮、芦丁、异槲皮苷、醇浸出物含量和外观评分分别为0.005 5%,0.273 3%,0.62%,1.34%,24.6%和92。结论:优化得到的蜜款冬花炮制工艺合理、稳定、可行,可为蜜款冬花的工业化生产提供理论与实验依据。
Objective: To optimize the microwave processing technology of honey Farfarae Flos. Methods: On the basis of single factor test, the index was evaluated by total rating of contents of total alkaloids, coltsfoot ketone,rutin,isoquercitrin, alcohol extract and appearance of decoction pieces, which were determined by HPLC and UV spectrophotometry method. The microwave processing technology of honey Farfarae Flos was optimized by response surface method using moist time, honey dosage, fire and processing time as subject factors. Results: The optimal parameters of microwave processing technology were as follows: moist time of 5 h, honey dosage of 35%, microwave power of 80%, processing time of 45 s, and the contents of total alkaloids,coltsfoot ketone,rutin,isoquercitrin,alcohol extract and appearance of decoction pieces were 0.005 5%,0.273 3%,0.62%,1.34%,24.6% and 92. Conclusion: The optimized processing technology of honey Farfarae Flos is reasonable, stable and feasible, which can provide a theoretical and experimental basis for the industrial production of honey Farfarae Flos.
作者
宋艺君
郭涛
王民波
王朋
王娟
赵重博
吴建华
王昌利
SONG Yi-jun;GUO Tao;WANG Min-bo;WANG Peng;WANG Juan;ZHAO Chong-bo;WU Jian-hua;WANG Chang-li(Shaanxi University of Chinese Medicine,Xianyang 712046,China;No.986 Hospital of PLAAF,Xi'an 710054,China;Shanxi Buchang Pharmaceutical Co.,Ltd.,Xianyang 712000,China)
出处
《中国新药杂志》
CAS
CSCD
北大核心
2020年第6期692-700,共9页
Chinese Journal of New Drugs
基金
2015年陕西省中药炮制技术传承基地建设项目(138010015)
陕西中医药管理局中药炮制学重点学科
陕西省中药饮片工程技术研究中心(303060109)
陕西省高校科协青年人才托举计划项目(20160228)。
关键词
款冬花
响应面法
微波炮制
蜜炙
总评归一值
Farfarae Flos
response surface
microwave processing
processing with honey
overall normalized value
