正交试验优选樟帮姜黄连的炮制工艺

Optimization of Processing Technology of Zhangbang Ginger Juice Processed Coptidis Rhizoma by Orthogonal Test

目的:优选樟帮姜黄连的炮制工艺,为该饮片的质量标准研究提供参考。方法:采用HPLC测定盐酸小檗碱、盐酸巴马汀和黄连碱的含量,流动相乙腈-0.05 mol·L-1磷酸二氢钾(28∶72),检测波长345 nm。以盐酸小檗碱、盐酸巴马汀、黄连碱的质量分数和出膏率的综合评分为指标,通过正交试验考察姜汤用量、锅底温度及炮制时间对樟帮姜黄连炮制工艺的影响。结果:最佳炮制工艺为姜汤用量20%,炒制锅底温度140℃,炒制时间12 min。盐酸小檗碱、盐酸巴马汀、黄连碱质量分数和出膏率分别为14.15%,1.89%,1.96%和28.80%。结论:优化的炮制工艺稳定可行,可为樟帮姜黄连的工业化生产提供参考。

Objective： To optimize processing technology of Zhangbang Coptidis Rhizoma processed by ginger juice. Method： HPLC was employed to determine contents of berberine hydrochloride, palmatine hydrochloride and coptisine with mobile phase of acetonitrile-0. 05 mol·L- 1potassium dihydrogen phosphate（ 28∶72） and detection wavelength at 345 nm. Taking composite score of contents of berberine hydrochloride,palmatine hydrochloride, coptisine and yield of dry extract as index, orthogonal test was adopted to optimize processing tehcnology. Result： Optimal processing technology was ginger juice amount of 20%,frying time of 12 min and processing temperature at 140 ℃. Mass fractions of berberine hydrochloride,palmatine hydrochloride,coptisine and yield of dry extract were 14. 15%,1. 89%,1. 96% and 28. 80%. Conclusion： This optimized processing technology is reliable, it can provide a reference for industrial production of Zhangbang Coptidis Rhizoma processed by ginger juice.