小茴香饮片的粉末均匀化研究

The study of powder homogenization of fennel

[目的]优选小茴香饮片的粉末均匀化工艺。[方法]采用筛分法制备不同目数生小茴香与盐小茴香粉末,以出粉率和紫丁香苷、槲皮素-3-O-葡萄糖醛酸苷的含量为指标,在此基础上设计L9(34)正交实验,对单次粉碎时间、粉碎次数、投料量3个因素进行考察,采用"蛛网模式"优选生小茴香和盐小茴香标准饮片粉末均匀化工艺。[结果]生小茴香最佳粉碎工艺:投料量1/2粉碎室的体积,单次粉碎时间40 s,粉碎3次,过50目筛;盐小茴香饮片最佳粉碎工艺:投料量1/2粉碎室的体积,单次粉碎时间40 s,粉碎2次,过50目筛。[结论]优选的粉末均匀化工艺合理可行、稳定可控,可为小茴香的标准饮片均匀化技术规范制定提供参考依据。

[Objective] To optimize and determine the homogenization technology of the slices of fennel. [Methods]Sieving method is used to prepare fennel powder with different partical size. By employing syringin and quercetin-3-O-glucuronide as index components,we studied the distribution of powder and its influence on the index components. The optimum pulverization process was determined by orthogonal experimental design based on the pulverization time,the number of pulverization times and the inventory of fennel. [Results] For the raw fennel,the inventory of fennel accounted for 1/2 the volume of pulverizer. The single pulverizing time was 40 s. The powder was pulverized 3 times and sieved through 50 meshes. For salt-processed fennel,the inventory of fennel accounted for 1/2 the volume of pulverizer. The single pulverizing time was 40 s. The fennel was pulverized 2 times and sieved through50 meshes. [Conclusion] The optimal pulverized technology is stable,reasonable and feasible,which could provide the reference for the homogenized technical specifications of standardized decoction pieces of fennel.