加水量与煎煮时间对葛根芩连汤主要成分溶出量的影响

Influence of Decocting Time and Water Amount on Dissolution of Main Ingredients from Gegen Qinlian Decoction

目的:以葛根芩连汤为研究对象,对影响煎煮质量的加水量、煎煮时间等相关参数与主要成分溶出量之间的关系进行综合研究,得出葛根芩连汤的最佳煎煮工艺。方法:煎煮时间20,35,50,65,80 min;加水量6,9,12,15,18倍;煎煮次1次;用全面实验法,对以上参数进行排列组合确定煎煮工艺。每种工艺取选定葛根芩连汤加味方1剂煎煮3次。用HPLC测定煎煮液中主要成分含量,比较不同煎煮工艺对溶出量的影响。结果:①在相同煎煮时间、相同煎煮次数的条件下,主要成分的溶出量随着加水量的增多而呈现上升趋势。明显改变的点为9倍水时。②相同加水量、相同煎煮次数、不同煎煮时间,主要成分的溶出量随着煎煮时间的延长而呈现上升趋势。明显改变的点为50 min时。结论:确定葛根芩连汤煎煮最低加水量为9倍量,煎煮时间50 min。

Objective： Taking Gegen Qinlian decoction as study object, To study comprehensively on relationship between parameters which influence quality of decoction （ such as water amount, decocting time, et al. ） and dissolution of main ingredients, and obtain optimum decocting process of Gegen Qinlian decoction. Method： Decocting time had 20, 35, 50, 65, 80 min; the amount of water were 6, 9, 12, 15, 18 times; decocting times of one time; Decocting process was determined by permutation and combination of the above parameters with comprehensive experimental method. Each process of modified Gegen Qinlian decoction took one formula to decoct three times. The content of main ingredients were determined by HPLC, and influence of different decocting processes on dissolution was compared. Result： （1） Under the same decocting time and decocting times, dissolution of main ingredients showed a upward trend with increasing of water amount, significant changeed at 9 times the amount of water. （2）Under the same water amount and decocting times, while different decocting time, dissolution of main ingredients showed a upward trend with extension of decocting time,obvious change point at 50 min. Conclusion： The minimum amount of water for Gegen Qinlian decoction was 9 times, decocting time was 50 min.