陈皮压制饮片的煎煮质量评价

Evaluation of Decoction Quality of Compressed Citrus reticulata Blanco Decoction Pieces

目的:评价陈皮压制饮片的煎煮质量。方法:采用传统煎煮法,以橙皮苷含量和干膏率为评价指标,考察陈皮压制饮片和普通饮片的煎煮溶出情况及二者在中药复方中的煎煮溶出情况。采用高效液相色谱法测定橙皮苷的含量;采用相似因子f2法比较二者溶出曲线的相似性。结果:在单味饮片和复方的煎煮中,压制饮片的干膏率和橙皮苷含量均高于普通饮片,但差异无统计学意义(P>0.05);f2相似因子比较结果f2=82,表明压制饮片和传统饮片溶出行为相似。结论:陈皮压制饮片不影响陈皮的煎煮溶出效果,且有效成分橙皮苷的含量较高,并具有易于运输、贮藏等优点,符合中药现代化的要求。

OBJECTIVE： To evaluate decoction quality of Compressed Citrus reticulata Blanco decoction pieces. METHODS： The method of traditional decoction was adopted. The content of hesperidin and yield of dry extract were used as as index to investi- gate the decoction quality of compressed and common decoction piece of C. reticulata Blanco in C. reticulata Blanco decoction and TCM compound prescription decoction. The content of hesperidin was determined by HPLC. The similarity of dissolution curves were compared with similarity f2. RESULTS ： The content of hesperidin and yield of dry extract in compressed C. reticulata Blanco pieces were a little higher than common ones in the C. reticulata Blanco decoction and TCM compound prescription decoction; there was no statistical significance （P〉0.05）. Dissolution behavior was similar between compressed decoction pieces and tradition- al decoction pieces through comparison of f2 similarity factor （f2=82）. CONCLUSIONS： Compressed C. reticulata Blanco Reticu- late decoction pieces doesn＇ t affect the decoction quality of C. reticulata Blanco, and the content of effective ingredient hesperidin is in high level. It is easy to transport and store, and in line with the requirements of TCM modernization.