炮制辅料甘草汁的制备工艺研究

Preparation of licorice juice as a processing excipient

目的：建立炮制辅料用甘草汁的制备工艺并确定甘草汁炮制代表药材吴茱萸的用量。方法：以出膏率和甘草酸提取率为指标并结合传统标准建立甘草汁的提取工艺；通过考察甘草汁不同用量下对吴茱萸闷润的效果，确定甘草汁和吴茱萸的比例。结果：甘草汁的制备工艺为：甘草药材切1～2cm碎段，加入12倍量水煎煮，沸腾后保持微沸1h，滤过，药渣再加12倍量水反复煎煮2次，合并提取液即得；炮制吴茱萸时将提取液浓缩至与吴茱萸药材的体积与质量比为1：1即得。结论：甘草汁的制备工艺规范、稳定、可行。

Objective： To develop the preparation method of licorice juice as a processing excipient and to determine the proper proportion of licorice juice and fructus evodiae during process. Method： Nine experiments were carried out through L9 （3^4 ） orthogonal design. The wetting results were compared by using different proportion of licorice juice and fructus evodiae. Result： The optimal preparation process was as follows ： the licorice roots were cutted into slices and 12 times of water was added. Then they were deeocted for 1 h. The second and third decoction were also carried out by 12 times of water and 1 h. The proper proportion of licorice juice and fructus evodiae was 1： 1. Conclusion： The preparation process is scientific and suitable to prepare the processing excipient.