补骨脂盐炙与盐蒸炮制工艺比较研究

Comparative Study on the Processing Technology of Psoralea corylifolia by Salt Frying and Salt Steaming

目的:比较补骨脂盐炙品和盐蒸品中2种指标性成分的含量,筛选更优的炮制工艺。方法:在固定盐与药材质量比为1∶50、加水量为盐的4~5倍、盐水闷润时间为2 h的条件下,分别考察补骨脂在温度150、170、190℃下分别炒10、12、14 min的盐炙品和蒸制1、1.5、2、2.5 h后的盐蒸品中指标性成分补骨脂素和异补骨脂素的含量,比较两种炮制工艺的效果。结果:在固定条件下,指标成分的含量在盐炙品中以150℃下炒制12 min者最高,在盐蒸品中以蒸制1 h者最高;盐蒸品中的含量(1.49%)高于盐炙品(1.29%)(P=0.011)。结论:根据炮制品指标性成分含量的比较,补骨脂盐蒸法优于盐炙法。

OBJECTIVE：To compare the contents of 2 index components in salt frying and salt steaming samples of Psoralea corylifolia,and select better processing technology. METHODS：Under the conditions that ratio of salt and medicinal materials was 1：50,4-5 times salt of adding water,brine run time was 2 h,the amounts of psoralen and isopsoralen in salt frying samples after 10,12,14 min of frying under 150 ℃,170 ℃,190 ℃ and in salt steaming samples after 1,1.5,2,2.5 h of steaming were re-spectively investigated,and the effects of 2 processing technology were compared. RESULTS：Under fixed condition,the contents of index components was the highest in salt frying samples by fried for 12 min under 150 ℃ and in salt steaming samples by steamed for 1 h;the content in salt steaming samples （1.49%） was higher than that in salt frying samples （1.29%）（P=0.011）. CONCLUSIONS：According to the comparison of index components＆#39;contents in processing samples,salt steaming is superior to salt frying of P. corylifolia.