醋甘遂饮片炮制工艺研究

Study on preparation processing technique of Radix Kansui stir-baked with vinegar

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 ...