麻杏二陈煮散汤剂质量优化影响因素的正交试验研究

Optimization of Quality Influencing Factors of Maxing Erchen Zhu San Decoctions by Orthogonal Test

目的：考察并优选麻杏二陈煮散汤剂制备条件及影响因素。方法：采用L_9（3~4）表进行正交试验,煮散粉碎度、剂量、煎煮时间为考察因素,麻黄碱、苦杏仁苷、总固体、相对密度为考察指标,以综合评分法评价汤剂质量。用HPLC法同时测定麻黄碱、苦杏仁苷含量。结果：对汤剂质量影响较大的因素为剂量、煎煮时间,但剂量需根据临床而定;限定的汤剂体积,能满足临床所需剂量溶出的需要,汤剂制备的最佳条件：粉碎度24目,浸泡10 min,煎煮10 min。结论：优选的条件操作简单,耗时少,汤剂质量高。

Objective：To investigate and optimize the influencing factors and conditions in the preparation of Maxing Erchen Zhu San decoctions.Method：The quality of the decoctions was evaluated by a comprehensive score method in orthogonal design using the comminution degree,dose and decoction time of Zhu San as the investigation factors,and the content of ephedrine and amygdalin,total solids and relative density as the indices.The content of ephedrine and amygdalin were simultaneously determined by HPLC.Result： The major influencing factors of the quality of the decoctions were dose and decoction lime,and the dose should be decided according to the need of the clinics.The limited volume of the decoctions could satisfy the need of dissolving the active components in the clinical dose.The optimal conditions in the preparation of the decoctions were as follows;comminution degree of 24-mesh,immersing 10 min and boiling 10 min.Conclusion：The screened method is simple and time-saving to obtain the decoctions with promising quality.