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目的:优化柴芩清肝方的提取工艺。方法:建立柴芩清肝方中黄芩苷、甘草苷和芍药苷3种成分同时测定的HPLC方法。采用L9(34)正交设计法,以黄芩苷、甘草苷、芍药苷3种成分含量综合评分法进行数据分析,对柴芩清肝方的提取次数、提取时间和加水量3因素进行优化。结果:3因素中只有提取次数有显著影响,最佳提取工艺为A3B1C3。结论:多成分评价法优选柴芩清肝方提取工艺能较好地保证制剂的质量。
Objective: To optimize the extraction process of Chai Qin Qing Gan Fang. Methods: The HPLC method for simultaneous determination of baicalin, glycyrrhizin and paeoniflorin in Chaiqi Qinggan Recipe was established. The L9(34) orthogonal design method was used to analyze the data of the three components of baicalin, glycyrrhizin and paeoniflorin, and the three factors of extraction rate, extraction time and water intake of Chaiqin Qinggan Fang were optimized. RESULTS: Only the number of extractions had a significant effect on the 3 factors. The best extraction process was A3B1C3. Conclusion: The multi-component evaluation method can optimize the extraction process of Chai Qin Qing Gan Fang to ensure the quality of the preparation.