延胡索炮制工艺规范化研究

Study on processing techniques of Corydalis

[目的]优选延胡索的最佳炮制工艺,为规范延胡索的炮制工艺提供技术参数。[方法]采用正交实验法,以延胡索乙素、去氢紫堇碱的含量为考察指标,对破碎度、辅料用量、拌润时间、炒制温度(或加水量)等影响因素进行研究。[结果]延胡索的最佳醋炙工艺为破碎粒度0.4～0.5 cm,加醋40%,拌润2h,炒温150℃;最佳酒炙工艺为破碎粒度0.4～0.5cm,加酒20%,拌润6h,炒温120℃;最佳醋煮工艺为破碎粒度0.2～0.3 cm,加醋20%,拌润4h,加水量80%～120%。[结论]这3种方法简单,稳定,重现性良好,对实现延胡索炮制的规范化具有积极意义。

[Objective] To choice the most suitable processing conditions for Corydalis and to provide a standard processing procedure. [Methods] Orthogonal design was adopted to optimize the processing methods. The content of Tetrahydropalmatine and Dehydrocorydaline were the evaluation indexs. [Results] The optimized conditions of vinegar-fried Corydalis were fragmenting to 0.4 - 0.5 cm, adding the vinegar quality ratio of 40%, mixing run for 2 hours and frying at the temprature of 150 ℃; The optimized conditions of liquor-fried Corydalis were fragmenting to 0.4 - 0.5 cm, adding the liquor quality ratio of 20%, mixing run for 6 hours, and frying at the temprature of 120℃; The optimized conditions of vinegar-sauted Corydalis were fragmenting to 0.2 - 0.3 cm, adding the vinegar quality ratio of 20% and the water ratio of 80% - 120% and mixing run for 2 hours. [Conclusion] This three methods are reliable, simple, and have a good repeatability,there are positive meanings for Corydalis standardization.