精制中药饮片酒白芍炮制工艺研究

Study on the Preparative Technics of Chinese Medicine Wine Radix Paeoniae Alba

目的:通过单因素实验筛选净白芍的干燥条件、正交试验优化酒白芍最佳酒炙工艺参数,来确定酒白芍的炮制工艺。方法:以芍药苷含量和水分为考察指标,对净白芍炮制过程中的干燥温度和干燥时间进行优选。以芍药苷含量、水分和外观性状为考察指标,通过正交试验考察黄酒用量、酒炙温度和酒炙时间对酒白芍的影响。结果:干燥4 h,水煮干燥温度由60℃升至80℃,白芍片的水分含量降低。随着干燥时间延长,白芍片的水分含量逐渐降低。炮制过程中对酒白芍的性状影响程度依次为:炮制温度>黄酒用量>炮制时间。酒炙白芍最佳工艺为A2B2C1。经验证该工艺稳定、重复性良好。结论:净白芍的最佳干燥条件为60℃干燥180 min;酒白芍的最佳酒炙工艺条件为黄酒用量15%,酒炙温度100℃,酒炙时间1.0 h。

Objective:The best processing technology of Wine Radix Paeoniae Alba was determined by single factor experiment to screen the drying conditions and orthogonal experiment to optimized technological parameters of wine processing.Method:The drying temperature and time during the processing of Paeonia lactiflora were optimized according to content of paeoniflorin and water.Taking content of paeoniflorin,water content,appearance and traits as indexes,orthogonal experiment was adopted to investigate effects of the amount of yellow rice wine,the temperature and time of wine roasting on Paeonia lactiflora.Results:B.Condusion:The optimum drying conditions of Paeonia lactiflora were 60℃for 180 minutes;the best processing technology of Radix Paeoniae Alba was soaked with 15%yellow rice wine and then roasted for 1.0 hours on 100℃.