延胡索产地醋煮工艺的研究

Studies on the Origin-boiling with Vinegar Technology of Rhizoma Coridalis

目的优选出延胡索最佳产地醋煮工艺。方法首先对温度、用醋量和拌润时间进行了单因素考察,然后采用正交实验,以用醋量、拌润时间和粒度作为正交设计因素,再采用HPLC法测定延胡索中延胡索乙素、原阿片碱和去氢紫堇碱3种有效成分的含量,最后获得延胡索最佳产地醋煮工艺。结果延胡索最佳产地醋煮工艺即选小个子药材加40%的醋和适量水拌润4h后煮至醋液吸尽;大个药材应适当破碎后再炮制。结论优选出的延胡索最佳产地醋煮工艺简单易操作,稳定可行。

Objective To optimize the origin-boiling with vinegar technology.Methods Single-factor experiment was carried out with temperature,vinegar volume and mixing time at first,orthogonal experiment was carried out with vinegar volume,mixing time and particle size as factors of the orthogonal experiment design.HPLC was used to determine the contents of tetrahydropalmatine,protopine and dehydrocorydaline which were the three main active ingredients in Rhizoma Corydalis.At last,the optimum origin-boiling with vinegar technology of Rhizoma Coridalis was obtained.Results The optimum origin-boiling with vinegar technology of Rhizoma Coridalis was that the small Corydalis was added 40% vinegar and infiltrated 4h and boiled,the big ones was processed after breaking.Conclusion The optimum origin-boiling with vinegar technology of Rhizoma Coridalis is simple,easy and stably.