多指标加权法优选醋五倍子炮制工艺

Processing technology of vinegared Galla Chinensis evaluated by multi index weighted method

目的:研究醋五倍子的炮制工艺,确定其最佳工艺参数。方法:选用L_9(3~4)正交表,化学指标选用没食子酸、鞣花酸的含量,药理指标选用牛津杯法测定抑菌圈大小,数据分析方法选用多指标综合加权评分法。炮制工艺选择三因素三水平,考察不同的因素和水平对其成分含量及活性的影响,影响因素及水平依次为用醋量(因素A:10%、15%、20%),浸润时间(因素B:12、14、16 h),蒸制时间(因素C:1、1.5、3 h)。没食子酸和鞣花酸的色谱条件:色谱柱为Kromasil C_(18)(4.6 mm×150 mm,5μm),流动相为乙腈(A)-0.1%三氟乙酸水(B),梯度洗脱,流速0.8 mL·min^(-1),柱温25℃,检测波长280 nm。结果:正交试验结果显示,醋五倍子的最佳工艺条件为A_3B_2C_3,即因素A用醋量20%,因素B浸润时间14 h,因素C蒸制时间3 h。结论:该炮制工艺可操作性强,方法稳定可行,可为醋五倍子的炮制工艺规范化研究提供实验数据。

Objective： To study the processing technology parameters. Methods： L9 （ 34 ） orthogonal table was used in of vinegared Galla Chinensis and to determine the best this test. Gallic acid and ellagic acid were chosen as the chemical markers. Diameter of inhibition zone obtained from oxford cup method was chosen as the pharmacological marker. Multi index comprehensive weighted score method was applied to the analysis of data. Influence of 3 factors at 3 levels （ factor A ： concentration of vinegar, level： 10%, 15%, 20%; factor B ： infiltration time, level： 12 h, 14 h, 16 h; factor C： steaming time, level： 1 h, 1.5, h 3 h ）on the content and activity were investigated. The chromatographic conditions for gallic acid and ellagic acid were as follows ： The separation was performed on a romasil C1s column （ 4.6 mm × 150 mm, 5 μm ）and the mobile phase was composed of acetonitrile （ A ）and 0.1% trifluoro acetic acid （ B ） with gradient elution at a flow rate of 0.8 mL · min-1. The column temperature was set at 25 ℃ and the detection wavelength was 280 nm. Results： Orthogonal test showed that the optimum condition of vinegared Galla Chinensis was A3B2C3, which was 20% of the vinegar concentration, 14 h of the infiltration time and 3 h of the steaming time. Conclusion： The optimized processing technology was operational, stable and feasible, thus providing experimental data for standardization of the processing technology of vinegared Galla Chinensis.