正交法优化蟾酥酒炮制工艺

Wine-processed Techniques of Venenum Bufonis by Orthogonal Designed Method

目的:对蟾酥进行酒炮制工艺研究,筛选最佳炮制工艺。方法:采用正交法进行酒炮制工艺研究,以华蟾酥毒基和脂蟾毒配基总保留率为指标,运用高效液相色谱指纹图谱法进行含量分析。结果:各因素对酒制工艺影响大小顺序为炮制时间>炮制温度>药辅质量比例,炮制时间具有显著影响,且蟾酥经酒炮制后化学成分存在降低现象。蟾酥酒炮制最佳工艺为:乙醇浓度为55%,药辅比为1∶2,在60℃下炮制12 h。结论:本方法稳定,操作简便,为进一步制订蟾酥酒炮制规范化工艺提供依据和基础。

Objective：To study the wine-processed techniques of venenum bufonis and screen out the optimum processing technique.Method：The orthogonal test was applied to study the wine-processed techniques.HPLC fingerprint was used to determine the total retention rate of cinobufagin and resibufogenin.Result：Relative importance of factors affecting wine-processed techniques were as follow：processing time 〉processing temperature 〉ratio of botanical and auxiliary materials.The processing time had a remarkable effect.Chemical compositions decreased after venenum bufonis was processed by wine.The optimum processing technique was that venenum bufonis was processed at 60 ℃ by 55% ethanol and ratio of 1∶ 2 for 12 h.Conclusion：The method is steady with a simple operation and can provide a basis to set up a standardized wine-processed technique of venenum bufonis.