草乌豆腐法炮制工艺研究

Study on the Processing Technology for Aconiti Kusnezoffii Radix by Bean Curd

目的探索最佳的豆腐法炮制草乌的工艺参数。方法采用L16(43)正交试验方法,以浸漂时间,水煮时间和豆腐用量3因素,各设置4水平进行16次试验,每次实验结果均以单酯型和双酯型生物碱总量测定数据为评判指标。结果浸漂时间4水平4次试验结果的单酯型生物碱含量分别为0.11%,0.07%,0.062%和0.048%;水煮时间4次结果的含量分别为0.081%,0.066%,0.074%和0.067%;豆腐用量4次结果的含量分别为0.070%,0.072%,0.080%和0.073%;双酯型生物碱16次测定结果均<0.034%。3因素中对单酯型生物碱含量影响大小的次序为浸漂时间>水煮时间>豆腐用量。在实验条件下,毒性成分双酯型生物碱均小于中国药典的限度要求,符合规定,而毒性成分双酯型生物碱总量随豆腐用量的增加而明显减少。结论豆腐法炮制草乌的最佳工艺条件为A3B3C2,即浸漂6 d,水煮5 h,加豆腐25%。

OBJECTIVE To explore the best parameters of processing Aconiti Kusnezoffii Radix by bean curd. METHODS Orthogonal test [L16（43）] was adopted to investigate soaking time, decocting time and bean curd proportion on the processing technology, in which sixteen experiments were set up. The monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. RESULTS The contents of monoester alkaloids were 0.11%, 0.07%, 0.062% and 0.048% respectively under the four levels of soaking time; 0.081%, 0.066%, 0.074%, 0.067% respectively under the four levels of decocting time; 0.070%, 0.072%, 0.080%, 0.073% respectively under the four levels of bean curd proportion. The contents of diester-alkaloids of the 16 processed samples were all 0.034%. The order of the influence on the content of monoester alkaloids was： soaking timedecocting time bean curd proportion. Under any of the above conditions, the diester-alkaloids were all less than the limit of Chinese Pharmacopoeia. The contents of diester-alkaloids were reduced clearly with the increase of the amount of bean curd. CONCLUSION The best parameters of the processing are as follows： soaking time is 5 d, decocting time is 5 h and bean curd proportion is 25% of medicinal herbs.