炒九香虫的炮制工艺优化及其质量标准的建立

Optimization of Processing Technology of Stir-baked Aspongopus and Establishment of Its Quality Standard

目的:优选炒九香虫的炮制工艺,并建立其质量标准。方法:采用滚筒式炒药机,以炮制温度、炮制时间、炒药机转速为炮制因素,以镇痛率、多巴胺二聚体含量和醇溶性浸出物得率为考察指标,在单因素试验基础上,通过正交试验优选九香虫的炒制工艺,利用最佳工艺对10个不同批次的九香虫进行炒制,并测定其总灰分和醇溶性浸出物的含量。结果:炒九香虫的最佳工艺为炒制温度170℃,炒制时间5 min,炒药机转速50 r·min^(-1)。建议炒九香虫的总灰分定为不超过5.2%,醇溶性浸出物不得少于16.8%。结论:优选的炮制工艺合理可靠、稳定性好、方法简便,为规范炒九香虫饮片的炮制工艺和质量标准提供科学依据。

Objective： To optimize the processing technology of stir-baked Aspongopus and establish its quality standard. Method： Stir-baking processing technology was optimized by taking processing temperature, processing time and speed of stir-baking machine as independent variables, content of dopamine dimer, analgesic rate of Aspongopus, yield of alcohol soluble extracts as evalution indexes, single factor tests and orthogonal test were adopted. Ten different batches of Aspongopus were stir-baked by the best processing technology, then the content of total ash and alcohol soluble extracts were determined. Result： The best technology of stir-baked Aspongopus was as follows： processing temperature at 170 ℃ , processing time of 5 min, speed of 50 r·min^-1 It was recommended total ash content of stir-baked Aspongopus be not more than 5.2% and alcohol soluble extracts should not be less than 16.8%. Conclusion： The optimized process is reasonable and reliable with good stability and simple method, which can provide a scientific basis for standardizing the processing technology and quality standard of Aspongopus.