五味子煮散颗粒煎煮工艺优化及其煎煮质量评价

Optimizing the decoction process of Fructus Schisandrae Chinensis boiled powder granules and evaluating its quality

目的:优化五味子煮散颗粒的煎煮工艺,并与传统饮片的煎煮质量进行对比研究。方法:采用正交试验考察加水量、浸泡时间和煎煮时间对五味子煮散颗粒煎煮工艺的影响,以五味子醇甲煎出量和干膏收率为评价指标,进行综合加权评分,优化煎煮工艺;对比煮散颗粒和传统饮片的溶出量及煎出效率,评价五味子煮散颗粒煎煮质量。结果:优化工艺为:加20倍量水,无需浸泡,煎煮2次,每次15min;各时间点煮散颗粒煎液中指标成分的溶出量及干膏率均高于传统饮片;煮散颗粒1g的煎出效果约相当于传统饮片的4g。结论:优选的煎煮工艺简便、快速,稳定可行,煮散颗粒煎出效果优于传统饮片。

Objective： To optimize the decoction process of Fructus Schisandrae Chinensis boiled powder granules, and to study the differences in the decoction quality between the traditional pieces and new ones. Methods： Orthogonal test was used to observe the effect of adding volume of water, soaking time and decocting time on the decoction process of Fructus Schisandrae Chinensis boiled powder granules. The amount of Schisandrin extract and yield of dry extract were used as the evaluation indexes. To evaluate the decoction quality, the dissolution curve and decocting efficiency of the traditional pieces were used to compare with those of the boiled powder granules. Results： The optimum decoction process was as follows： adding 20 times the amount of water, no soaking, decocting twice, 15 minutes at a time. The evaluation indexes of the boiled powder granules were higher than those of the traditional pieces. The extracting effect in 1g of boiled powder granules was equal to that in 4g of traditional pieces. Conclusion： With the simple, fast, stable and feasible advantages, the decoction effect of boiled powder granules was superior to that of traditional pieces.