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目的:研究吴茱萸汁的制备工艺,为该辅料的规模化生产提供实验数据。方法:采用L9(34)正交表设计试验,以吴茱萸碱、吴茱萸次碱、吴茱萸内酯为指标,用高效液相色谱法测定3种成分的含量,以加权系数法分析实验结果,确定吴茱萸汁的制备工艺。结果:吴茱萸汁的制备工艺为煎煮3次,首次煎煮加水量为12倍,浸泡30 min后煎煮45 min,第2次煎煮加水量8倍,煎煮20 min,第3次煎煮加水量6倍,煎煮20 min。经6个产地10批样品中试验证,辅料质量稳定。结论:该工艺方法简便,能够为该辅料的规范化及工业化生产提供实验数据。
Objective: To study the preparation process of Evodia rutaecarpa juice and provide experimental data for the scale production of this excipient. Methods: The L9 (34) orthogonal table design test was used. The contents of the three components were determined by high performance liquid chromatography with evodiamine, rutacarpine, and evodilactone. The experimental results were analyzed by the weighted coefficient method. Juice preparation process. RESULTS: The preparation process of Evodia scutellariae juice was decocted three times. The first decoction and water volume was 12 times. After soaking for 30 minutes, it was decocted for 45 minutes. The second decoction and water volume was 8 times, and it was decocted for 20 minutes. Cook 6 times the amount of water and cook for 20 minutes. After 10 batches of samples from 6 production sites, the quality of excipients was stable. Conclusion: This process is simple and can provide experimental data for the standardization and industrial production of the excipient.