赤芍饮片加工工艺的优化

Processing technique optimization for Paeoniae Radix decoction pieces

目的优化赤芍饮片的加工工艺。方法以没食子酸、氧化芍药苷、儿茶素、芍药内酯苷、芍药苷、苯甲酸、苯甲酰芍药苷、丹皮酚为评价指标,以CRITIC权重分析法为各指标计算权重系数,考察润制时间、切片形状、干燥方法、干燥温度及干燥时间对赤芍饮片质量的影响。采用单因素实验考察片型及干燥方法,响应曲面法考察润制时间、干燥温度、干燥时间对赤芍饮片质量的影响。结果最佳工艺为润制10 h,斜片,鼓风干燥,干燥温度66℃,干燥时间6.5 h。8种成分含有量平均值分别为0.059、0.270、0.190、0.089、2.391、0.050、0.041、0.005,综合评分95.438。结论该方法合理,可行,稳定性与重复性好,可用于赤芍饮片加工工艺。

AIM To optimize the processing technology of Paeoniae Radix decoction pieces.METHODS The gallic acid, catechin, oxypaeoniflora, albiflorin, paeoniflorin, benzoic acid, benzoyl paeoniflorin and paeonol were used as evaluation indexes.The weight coefficient for each indicator was calculated by CRITIC weight analysis method and the soaking time, slice shape, drying process, drying temperature and drying time on the quality of Paeoniae Radix decoction pieces were investigated.The single factor experiment method was used to investigate the slice shape and drying method. The response surface method was used to investigate the effects of drying time, drying temperature and drying time on the quality of decoction pieces of Paeoniae Radix.RESLUTS Optimal processing parameters were determined to be 10 h for soaking time, oblique cut for slice shape, dry blast,66 ℃ for drying temperature, and 6.5 h for drying time.The average content of eight constituents were 0.059,0.270,0.190,0.089,2.391,0.050,0.041,0.005,respectively.The comprehensive score was 95.438.CONCLUSION The reasonable, feasible, stable and reproducible method can be used for the processing technology of Paeoniae Radix decoction pieces.