多指标综合评分法优化桃仁“燀”炮制工艺

Optimization of processing ‘chan’ of peach kernel by multi-indices comprehensive evaluation

目的:优化桃仁"燀"最佳炮制工艺条件。方法:以苦杏仁苷的含量、高效液相色谱(HPLC)指纹图谱特征峰峰面积之和、桃仁油含量为综合评价指标,采用L9(34)正交设计考察沸水烫时间、冷水浸泡时间、干燥温度和干燥时间对以上指标的影响,确定桃仁"燀"的最佳炮制工艺参数。结果:桃仁"燀"最佳工艺为净制后放入沸水中烫3min,冷水浸泡1min,去皮,在60℃的条件下干燥4h。结论:燀桃仁的工艺稳定,可为规范桃仁"燀"的炮制工艺提供依据。

Objective:To optimize the processing conditions ‘chan’ of peach kernel by multi-indices comprehensive evaluation.Methods:The effects of boiling water ironing time,cold water soaking time,drying temperature and drying time were evaluated by orthogonal test design with multi-index of the content of amygdalin,the total area of characteristic peaks of high performance liquid chromatography (HPLC) and the content of peach kernel oil.Results:The best process ‘chan’ of peach kernel was put into boiling water for 3min after net preparation,soaked in cold water for 1min,peeled and dried at 60°C for 4h.Conclusion:The processing ‘chan’ technology of the peach kernel is stable,which provides a basis for standardizing the processing technology of the peach kernel.