摘要
目的通过考察炮制工艺参数对手参制品中3种活性成分含量的影响,为手参炮制工艺优化提供依据。方法采用Kromasil C18色谱柱(250 mm×4.6 mm,5μm),流动相为甲醇-质量分数为0.1%的磷酸溶液,流速为1.0 m L·min-1进行梯度洗脱,检测波长为220 nm,柱温为25℃。结果炮制温度和时间均对手参制品中的3种活性成分含量有较大影响,随着炮制温度的升高和炒制时间的延长,天麻素、loroglossin、militarine 3种成分的含量呈现明显曲线变化。结论手参奶制的干燥工艺以140℃条件下炒制6 min为宜。
Objective To optimize the processed technology of G. conpsea with milk on the basis of the con- tent change of three active compounds in product of Gymnadenia conopsea. Methods Separation was carried out on Kromasil C18 column (250 mm × 4.6 mm,5 μm)with a gradient of methanol and phosphoric acid-wa- ter solution ( φ = 0. 1% ) at 1.0 mL·min - 1. The detection wavelength was set at 220 nm and the column tem- perature was 25 ℃. Results All the contents of gastrodin, loroglossin and militarine significantly were changed with increment of temperature and stirring duration. Conclusions Considering of the changes for contents of active compounds, the best processing technology is preliminary determined as:adding medicinal materials amount of 30% (w)milk nourished G. conopsea ,then stir-frying at 140 ℃ for 6 rain.
出处
《沈阳药科大学学报》
CAS
CSCD
北大核心
2015年第4期317-320,330,共5页
Journal of Shenyang Pharmaceutical University