中药前胡炮制工艺优化的考察

Studies on the processing technique of Radix Peucedani

[目的]探索前胡的炮制工艺(包括净制工艺和蜜制工艺),对影响炮制工艺的因素进行考察。[方法]分析影响炮制工艺的因素,在此基础上进行正交设计实验。利用高效液相色谱法(HPLC),以白花前胡甲素的含量作为评价依据。[结果]净制条件为浸润水量50mL/100g,切3mm薄片,干燥温度60℃;蜜制条件为嫩蜜闷润6h后中火炒制10min,白花前胡甲素含量最高,外观最佳。[结论]该实验可为中药白花前胡的炮制提供参考。

[Objective] To explore the processing technique of Radix Peucedani which includes simple processing and alcohol processing and to study the factors which influence the processing technique. [Methods] Analyze the factors which influece the processing method and at the base of it carry through the orthogonal expermient design. Utilize HPLC as analysis method and make the content of praeruptorin A as evaluation criterion. [Result] The condition of simple processing is that the quantity of soakage water is 50 ml per 100 g, the thickness is 3 mm and the dryness temperature is 60 ℃;honey processing is that soak the drug for 6 hours with tender honey and then fry for 10 min. In this condition the content of praeruptorin A is the highest and the appearance is the best. [Conclusion] The experiment can offer reference for the processing method of Radix Peucedani.