摘要
目的:确定醋甘遂饮片的最佳炮制工艺。方法:以甘遂的毒效成分之一的3-O-(2′E,4′Z-癸二烯酰基)-20-O-乙酰基巨大戟二萜醇为指标性化合物,利用HPLC法,以醋的用量、炒制温度和炒制时间为考察指标,采用正交试验法L9(34)优选出了醋甘遂饮片的最佳炮制工艺。结果:醋甘遂的炮制工艺,醋的用量为30%,炒制温度控制在260℃,炒制时间9 min。结论:优选出的醋甘遂炮制工艺稳定可行,重现性好。
Objective:To establish the best processing technique of Radix Kansui stir-baked with vinegar.Method:The best processing technique was gained through determining the content of 3-O-(2′E,4′Z-decadienoyl)-20-O-acetylingenol by HPLC as the index,and orthogonal design experiment-L9(34) was used to investigate the factors of vinegar amount,baked time and temperature.Result:The best processing technique was to add 30% vinegar and bake 9 minutes at 260 ℃.Conclusion:This best processing technique is stable,feasible ...
出处
《中国中药杂志》
CAS
CSCD
北大核心
2009年第6期681-684,共4页
China Journal of Chinese Materia Medica
基金
国家自然科学基金项目(30672678)
江苏省中医药管理局项目(H05075)
关键词
醋甘遂
炮制工艺
正交试验
Radix kansui stir-baked with vinegar
processing technique
orthogonal design