天南星的炮制研究

Study on Processing of Pinellia pedatisecta Schott

利用正交实验设计,以口尝麻辣味为指标,筛选天南星(虎掌)最佳炮制条件。通过局部刺激实验比较了天南星生品、药典法炮制品、最佳条件炮制品(通过正交实验优选出的最佳条件炮制品)的刺激性大小。并对天南星的生品、药典法炮制品、最佳条件炮制品进行了定性薄层层析,初步分析其化学组分是否有量和质的变化。实验结果表明天南星的最佳炮制条件为:加白矾12.5％、加热100C、不水漂、加热4h,其中加热时间为关键因子;兔眼刺激性实验表明生品与药典法炮制品、最佳条件炮制品之间存在着显著性差异;炮制后天南星中各组分的含量明显降低。

This paper presents screening out the best conditions in processing Pinellia pedatisecta Schott (PPS) by testing in orthogonal disigns. Hot and tingle taste was demterined in the baked products. The results indicated that the excellent factors and levels are added 12. 5% alum, 100C, 4 h and need not rinse with water. The temperature is the key factor; Pinellia pedatisecta Schott, processed products in the pharmacopoeia and processed products in the excellent factors and levels have remarkable difference in testing of stimulating rabbit eyes; Processed products have remarkable difference in chemical composition.