安胃止痛汤中木香挥发油的煎煮工艺优化

Optimization of Extraction Technology of Radix Aucklandiae Volatile Oil in Anweizhitong Decoction

目的:探讨不同水煎煮工艺对安胃止痛汤中木香挥发油的影响,以确定最佳煎煮工艺。方法:以木香挥发油含量为考察指标,以浸泡时间、煎煮时间、煎煮压力和煎煮温度为因素,采用正交设计法优化安胃止痛汤的煎煮工艺。结果:煎煮时间对安胃止痛汤中木香挥发油含量的影响最大,浸泡时间次之,煎煮温度和煎煮压力的影响并不明显。最佳煎煮工艺为正常大气压下,药材浸泡30 min后在100℃沸水中煎煮20 min。结论:优化的煎煮工艺稳定、可靠,且木香挥发油的溶解百分率较好。

OBJECTIVE： To probe to the effects of different extraction technologies on Radix Aucklandiae volatile oil in Anweizhitong decoction,so as to confirm the optimized extraction technology. METHODS： Content of Radix Aucklandiae volatile oil was set as investigation targets,factors as soaking time,decoction time,decoction of pressure and decoction of temperature were adopted to design the orthogonal design method to optimize the extraction technology of Anweizhitong decoction. RESULTS： The most important factor for content of Radix Aucklandiae volatile oil was the decoction time,and the immersion time was the next,yet the effects of decoction of pressure and decoction of temperature were not obvious. The optimized technology was as follows： under normal atmosphere,the materials were decocted for 20 min in 100 ℃ of boiling water after steeped for 30 min. CONCLUSIONS： The optimized technology is stable and reliable,and the dissolution ratio is relatively better.