摘要
目的优化酒炙续断微波炮制工艺。方法根据单因素实验结果,通过HPLC法测定酒炙续断中马钱苷酸、川续断皂苷乙及川续断皂苷Ⅵ的总评归一值,对闷润时间、火力、黄酒用量及炮制时间进行研究,通过响应面法优化酒炙续断微波炮制工艺。结果最佳工艺条件为闷润时间65 min,火力45%,黄酒用量2.4 g,炮制时间6 min。结论首次采用总评归一法对酒炙续断的微波炮制工艺进行研究,该炮制方法高效节能,易于操作,耗时短,可作为酒炙续断炮制的新方法。
Objective To optimize the microwave processing conditions for wine-processed Radix Dipsaci. Methods On the basis of single factor test,using the overall desirability of contents of loganic acid,dipsacoside B and dipsacosideⅥdetermined by HPLC as the index,processing conditions such as stuffy time,heat power,amount of rice wine and processing time were optimized by response surface method. Results The optimized parameters of microwave processing conditions were as follows:stuffy time of 65 mins,microwave power of 45%,amount of rice wine of 2.4 g,processing time of 6 min. Conclusion This is the first investigation of optimizing microwave processing conditions for wine-processed Radix Dipsaci using the overall desirability as the index by response surface method,which has the benefits of high efficiency,energy saving,easy operation,taking short time,and can be used as a processing method for wine-processing on Radix Dipsaci.
出处
《国际药学研究杂志》
CAS
CSCD
北大核心
2018年第7期548-553,共6页
Journal of International Pharmaceutical Research
基金
国家自然科学基金资助项目(81402186)
陕西中医药大学科研基金资助项目(2016QN38
2015QN18)
关键词
续断
响应面法
炮制
总评归一值
Radix Dipsaci
response surface
processing
overall normalized value
