正交试验法优选小苏打制大黄的炮制工艺

Optimizing the Processing Technology to Prepare Sodium Bicarbonate with Rhubarb by Orthogonal Test

目的:优选小苏打制大黄的最佳炮制工艺。方法:HPLC测定大黄的主要成分大黄酸、大黄素、大黄酚、芦荟大黄素和大黄素甲醚,以其成分含量为指标综合评判,研究炮制工艺的3个关键因素即小苏打溶液浓度(A)、小苏打溶液用量(B)和炮制温度(C)对成品质量的影响,优选小苏打制大黄工艺的技术参数。结果:小苏打溶液浓度和炮制温度对结果有显著影响,小苏打溶液用量对结果无显著影响,影响程度大小顺序为A>C>B。结论:最佳炮制工艺为A2B1C2:取净大黄饮片,加入浓度为15%、用量为药材重量10%的小苏打溶液拌匀,闷润至液体被吸尽后,120℃炒干,取出,晾凉。

Objective ： To optimize the best processing technology for preparing Rhubarb with Sodium Bicarbonate. Methods ： The main ingredients of Rhubarb are determined by HPLC, such as rhein, emodin, chrysophanol, aloe emodin ether. With its ingredi- ents as the index, the impact of the three key factors of processing technology：the concentration of Sodium Bicarbonate solution （A） ,the amount of Sodium Bicarbonate solution（B） and the cooked temperature（C） ,on the quality of the finished product were studied and evaluated. Thus, the optimized technology parameters for making Rhubarb by Sodium Bicarbonate were obtained. Re- sults ： A and C had a significant effect on the result and B had no significant effect. According to the degree of their effect they can be put in the following order：A 〉 C 〉 B. Conclusion ：The best processing technology is A2B1 C2. Rhubarb Pieces are put in Sodium Bicarbonate solution （concentration： 15% ;amount：lO% of that of Rhubarb Pieces）and mixed well. When the solution is exhaus- ted, they will be fried dry, removed and cooled.