摘要
目的:优选建昌帮炆熟地的炮制工艺,为该饮片的开发提供参考。方法:采用HPLC测定毛蕊花糖苷含量,流动相:1%冰醋酸-乙腈(80∶20);检测波长:334nm,以毛蕊花糖苷含量作为指标,通过正交试验考察炮制温度、炮制时间和辅料用量对建昌帮炆熟地炮制工艺的影响。结果:最佳炮制工艺为:按150kg谷糠/100kg地黄的标准,炆制12h。结论:优选的炮制工艺稳定可行,为该饮片的开发提供了参考依据。
Objective:To optimize processing technology of Jianchang-bang processed steamed Rehmannia.Methods:HPLC was employed to determine contents of verbascoside with mobile phase of acetonitrile-1% Glacial acetic acid(20∶80)and detection wavelength at 334 nm.Verbascoside content as the index,through orthogonal experiment,the influences of temperature,time and dosage of adjuvant effect on processing technology.Results:Optimal processing technology was bran:Rehmannia(150kg∶100kg),processing 12 h.Conclusion:This optimized processing technology is reliable.
出处
《亚太传统医药》
2016年第23期14-16,共3页
Asia-Pacific Traditional Medicine
基金
江西省大学生创新创业训练计划项目(201310412036)
江西中医药大学校级课题(2012zx3007)
关键词
炆法
熟地黄
炮制工艺
正交试验
Wen-method
Steamed Rehmannia
Processing Technology
Orthogonal Test
