超微粉碎对制何首乌饮片理化性质的影响

Effect of superfine grinding on physicochemical properties of Polygoni Multiflori Radix Praeparata

目的研究超微粉碎对制何首乌饮片理化性质的影响,为超微粉饮片的开发提供依据。方法制备制何首乌细粉和超微粉,采用Carr指数法评价粉体的流动性和喷流性,并从粉体粒径、比表面积和孔隙度、吸湿性、微观形貌、薄层色谱(TLC)、红外光谱和有效成分含量等方面评价两种粉体的差异。结果相比制何首乌细粉,超微粉的粒径显著减小且分布范围窄,比表面与孔隙度增大,吸湿性增强,流动性变差,喷流性仍相当强;TLC和红外光谱显示在一定时间内,制何首乌饮片经超微粉碎后,其化学成分并未改变;含量测定结果表明超微粉中游离蒽醌的提取率明显高于细粉。结论制何首乌饮片制备成超微粉后,其粉体特性有所改变,更利于有效成分的溶出。

Objective To investigate the effect of grinding on physicochemical properties of Polygoni Multiflori Radix Praeparata and provide a basis for the direct use of superfine powder for traditional Chinese medicine preparation. Methods The fine powder and superfine powder of P. Multiflori Radix Praeparatai were prepared,their powder flowability and floodability were further evaluated by Carr index standard method. Their difference on particle size distribution,specific surface area and porosity,moisture absorption,microstructure,thin layer chromatography（ TLC）,infra-red spectrum（ IR）,content of effective constituents were compared. Results Compare tofine powder,the superfine grinding powder possesses smaller size,bigger specific surface area and porosity,stronger moisture absorption enhancement,worse flowability and quite strong floodability. TLC and IR spectra showed that the chemical composition of superfine powder has not changed compared with fine powder for quite a period; the contents of free anthraquinones of superfine powder were obviously higher than fine powder. Conclusion Compared with fine powder,P.Multiflori Radix Praeparatai superfine powder presented different powder properties and better dissolution of the active constituents.