论文部分内容阅读
目的:优选樟帮姜黄连的炮制工艺,为该饮片的质量标准研究提供参考。方法:采用HPLC测定盐酸小檗碱、盐酸巴马汀和黄连碱的含量,流动相乙腈-0.05 mol·L-1磷酸二氢钾(28∶72),检测波长345 nm。以盐酸小檗碱、盐酸巴马汀、黄连碱的质量分数和出膏率的综合评分为指标,通过正交试验考察姜汤用量、锅底温度及炮制时间对樟帮姜黄连炮制工艺的影响。结果:最佳炮制工艺为姜汤用量20%,炒制锅底温度140℃,炒制时间12 min。盐酸小檗碱、盐酸巴马汀、黄连碱质量分数和出膏率分别为14.15%,1.89%,1.96%和28.80%。结论:优化的炮制工艺稳定可行,可为樟帮姜黄连的工业化生产提供参考。
Objective: To optimize the processing technology of Zhangzhuang turmeric even for reference of the quality standard of this decoction. Methods: The contents of berberine hydrochloride, palmatine hydrochloride and coptisine hydrochloride were determined by HPLC. The mobile phase was acetonitrile-0.05 mol·L-1 potassium dihydrogen phosphate (28:72) and the detection wavelength was 345 nm. The effects of the amount of ginger soup, the temperature of the bottom of the cooker and the processing time on the processing of the turmeric Coptis chinensis Franch were studied by orthogonal test based on the comprehensive score of berberine hydrochloride, palmatine hydrochloride and coptisine, . Results: The best processing technology was the amount of ginger 20%, frying the bottom temperature 140 ℃, firing time 12 min. Berberine hydrochloride, palmatine hydrochloride, coptisine mass fraction and the rate of ointment were 14.15%, 1.89%, 1.96% and 28.80% respectively. Conclusion: The optimized processing technology is stable and feasible, which can provide a reference for the industrial production of Zhang Bang Turmeric.