正交设计结合体外抗凝血实验优选酒当归炮制工艺

Process optimization of Angelica Sinensis Radix with wine by orthogonal design and in vitro anticoagulant experiment

目的优选酒当归饮片的最佳炮制工艺。方法通过正交试验设计,以炒制温度、炒制时间、黄酒用量和闷润时间为考察因素,以阿魏酸、当归多糖、浸出物(水、醇)含量和体外抗凝血时间[活化部分凝血活酶时间(APTT)、凝血酶原时间(PT)及凝血酶时间(TT)]为考察指标,采用综合评分法优选酒制当归的最佳炮制工艺。通过对比生当归饮片和酒当归饮片的APTT、PT及TT,比较当归酒制前后的抗凝血效果。结果酒当归的最佳炮制工艺为100 g当归饮片加10 mL半干型黄酒,闷润1 h,140℃炒制15 min,且酒当归饮片的APTT、PT、TT值均大于生当归饮片。结论当归酒制后抗凝血活性增强,优选出的酒当归炮制工艺稳定可行,可为其炮制工艺规范化研究提供一定的参考和依据。

Objective To optimize the processing of Angelica Sinensis Radix pieces with wine.Methods The L9(34)orthogonal experiment with ferulic acid,angelica polysaccharide,the content of extract(water,alcohol)and the anticoagulant time(APTT,PT and TT)in vitro as the indices was conducted to optimize the frying temperature,the frying time,the amount of wine and soaking time.Comprehensive score was used to optimize the preparation process of angelica with wine.Compared the anticoagulant effect of Angelica Sinensis Radix before and after wine-processing by comparing the APTT,PT and TT of Angelica Sinensis Radix pieces and Angelica Sinensis Radix pieces with wine.Results The best processing procedure was as follows:adding 10 mL semi-dry rice wine per 100 g of angelica pieces,well mixed,soaking for 1 h,and stir-frying at 140℃for 15 min.The APTT,PT and TT values of Angelica Sinensis Radix pieces without wine were higher than those of Angelica Sinensis Radix pieces with wine.Conclusion The anticoagulant activity of Angelica Sinensis Radix is enhanced after the wine-processing.The optimized processing is stable and feasible,which provides reference and basis for the standardization of angelica processing.