方差分析法优选生蒲黄包煎袋及其提取液热稳定性考察

Optimization ofdecocting wrapped bag of Pollen Typhae with ANOVA method and thermal stability of Pollen Typhae extract

目的:优选生蒲黄包煎提取工艺中包煎袋的材料、层数和装量容积比,并对生蒲黄提取液进行热稳定性考察。方法:采用HPLC法同时测定香蒲新苷、异鼠李素-3-O-新橙皮苷含量。以香蒲新苷、异鼠李素-3-O-新橙皮苷和溢出率为评价指标并进行综合评分。在SPSS22.0软件上,以综合评分为数据资料,采用方差分析法对包煎袋的材料、层数和装量容积比进行单因素方差分析并多重比较。通过测定不同受热温度和时间下香蒲新苷、异鼠李素-3-O-新橙皮苷含量的变化,考察蒲黄提取液的热稳定性。结果:蒲黄应置于装量容积比为1∶4的两层无纺布袋中,按已优选的醇提工艺提取。回收乙醇后的提取液在高温或长时间受热下易降解,提取液应采用减压浓缩。结论:蒲黄提取工艺应避免高温或长时间受热,浓缩工艺应采用减压浓缩,以降低成分的降解。优选的蒲黄包煎袋材料、层数、装量容积比合理可行、稳定科学,适合于该制剂的工业化生产。

OBJECTIVE To optimize the material,layer and loading volume ratio of decocting wrapped bag of Pollen Typhae in extract process and investigate thermal stability of Pollen Typhae extract.METHODS HPLC was employed to determine contents of typhaneoside and isorhamnetin-3-O-neohesperidoside at the same time.Composite score was assessed by choosing the contents of typhaneoside and isorhamnetin-3-O-neohesperidoside and overflow rate as evaluate indexes.According to the composite score,the material,layer and loading volume ratio of decocting wrapped bag were analyzed by one-way ANOVA method and multiple comparisons method in SPSS22.0 software.By studying the change of contents of typhaneoside and isorhamnetin-3-O-neohesperidoside heated at different temperatures and times,thermal stability of Pollen Typhae extract was investigated.RESULTS Pollen Typhae should be placed in two layers of non-woven bag with 1∶4 loading volume ratio,and extracedt by the optimized alcohol extract process method.After the alcohol was recovered,the extract was easy to degrade at high temperature and long time heating,so vacuum concentration should be adopted.CONCLUSION High temperature and long time heating should be avoided in extract process of Pollen Typhae,vacuum concentration method should be adopted to reduce degradation rate of components.The optimized material,layer and loading volume ratio of decocting wrapped bag of Pollen Typhae are reasonable,feasible,stable,scientific and suitable for industrial production.