正交试验法优选桂郁金的醋炙工艺

Selecting the Best Teehnology of Stir-baking of Curcuma kwangsiensis with Vinegar by Orthogonal Test Method

目的:以吉马酮含量为指标研究桂郁金醋炙工艺,运用正交试验法优选出最佳的桂郁金醋炙工艺,为桂郁金醋炙标准提供理论依据。方法:以高效液相色谱法测定桂郁金中吉马酮的含量,采用L_9(3~4)正交试验法,对闷润时间、用醋量、炒制时间3个因素进行试验。具体的色谱条件:色谱柱为C_(18)柱,流动相为乙腈-水(67:33),检测波长为210nm,流速为1.0 mL·min^(-1),柱温为35℃。结果:吉马酮在0.007 4~0.081 4mg·mL^(-1)范围内线性关系良好,回归方程为Y=26 536X+7.363 3(R^2=1),平均回收率为99.48%,RSD=1.81%。优选得到最佳醋炙工艺为:取净郁金片,加10%的醋,拌匀,闷润15min,炒制5min。结论:本实验采用正交试验法对桂郁金醋炙工艺进行了优选,反映了各个因素水平对醋炙桂郁金质量的影响,为桂郁金的醋炙工艺标准提供参考依据。

Objective：To determine the content of germacrone in Curcuma kwangsiensis, and select the appropriate indicators of quality control of Curcuma kwangsiensis, we optimized the best technology of stir-baking with vinegar by Orthogonal test method. Methods ： Determination of Curcuma kwangsiensis Germacrone content by HPLC as index by L9 （34 ） orthogonal test. Moistening time, with the amount of vinegar, frying time three factors were tested. Chromatographic conditions：column was C18 ;mobile phase was acetonitrile water （67 ： 33） ; detection wavelength was 210nm; flow rate was 1.0ml/min; column temperature was 35 ℃. Resuits：There was good linear relationship of Germacrone in the range 0. 0074- 0. 0814 mg· mL-1 , the regression equation was y= 26536x＋7.3633（R2=1）, the average recovery was 99.48% （RSD=l.81%）. Prefer the best vinegar Sunburn process： take the net Curcuma kwangsiensis tablets, plus 10% of the vinegar, mix well, moistening 15min, frying 5min, remove and let cool. Conclusion：In this study, orthogonal test Curcuma kwangsiensis vinegar Sunburn process which was optimized to Germacrone content index shows a good reflection of the impact of various factors on the level of quality turmeric vinegar Sunburn Curcuma kwangsiensis. The optimized vinegar Sunburn Cureuma kwangsiensis process is scientific and rational and effective which provide a theoretical basis for the vinegar Sunburn technology standards of Curcuma kwangsiensis.