摘要
目的确定醋商陆饮片的最佳炮制工艺。方法选择炒制温度、炒制时间和加醋量3个因素,采用L9(34)正交试验设计,以RP-HPLC法测定炮制品中活性成分商陆皂苷甲的量,以小鼠胃肠道试验评价刺激性毒性,通过多指标综合评分法优选醋商陆的炮制工艺。结果优选出的醋商陆炮制工艺为:加入30%醋拌匀,闷润至醋被吸尽,于120℃炒制30 min。结论优选出的醋商陆炮制工艺稳定可行,重现性好。
Objective To optimize the best processing technique of Phytolaccae Radix stir-baked with vinegar.Methods L9（34） orthogonal test was used with three factors： baked temperature,time,and vinegar amount.The content of esculentoside A was determined by RP-HPLC,and the mucosa irritation test of mice was detected.The processing technology was optimized by comprehensive evaluation.Results The optimized processing technology was satisfied with some conditions as the following： stir-baked with 30% vinegar for 30 min at the temperature of 120 ℃.Phytolaccae Radix was moistened with vinegar to be exhausted.Conclusion The optimized processing technology of Phytolaccae Radix is stable and feasible with reliable repetition.
出处
《中草药》
CAS
CSCD
北大核心
2011年第6期1101-1104,共4页
Chinese Traditional and Herbal Drugs
基金
国家中医药管理局公益性行业专项基金项目(200807039)
关键词
醋商陆
商陆皂苷甲
炮制工艺
正交试验
优选
Phytolaccae Radix stir-baked with vinegar
esculentoside A
processing technique
orthogonal test
optimize
