正交试验设计优选茵陈蒿汤水煎煮工艺

Optimization of the Water Extraction for Yinchenhao Decoction by Orthogonal Experimental Design

目的优选茵陈蒿汤的水煎煮工艺。方法以浸泡时间、加水量和煎煮时间为影响因素设计正交试验,以新绿原酸、绿原酸、咖啡酸、栀子苷、异绿原酸B、芦荟大黄素、大黄素甲醚、大黄酸、大黄酚、大黄素的含量和浸膏得率为评价指标,优选茵陈蒿汤最佳煎煮工艺。结果茵陈蒿汤最佳煎煮工艺为加18倍量的水浸泡50 min后,再煎煮30 min,浸膏得率为23.54%;新绿原酸、绿原酸、咖啡酸、栀子苷、异绿原酸B、芦荟大黄素、大黄酸、大黄素、大黄酚、大黄素甲醚的含量分别为0.4066,0.4595,0.0476,1.7959,0.2625,0.0161,0.7787,0.0173,0.0059,0.0029 mg/g;综合评分为98.28分。结论该方法稳定可行,可作为茵陈蒿汤的煎煮工艺标准。

Objective To optimize the processing of Yinchenhao Decoction.Methods Orthogonal experiment was designed by influence factors of soaking time,additional quantity of water and decocting time to optimize the processing of Yinchenhao Decoction,and neochlorogenic acid,chlorogenic acid,caffeic acid,B-isochlorogenic acid,geniposide,aloe-emodin,rhein,emodin,chrysophanol,physcion and the yield of extraction were used as evaluation indicators.Results The best processing of Yinchenhao Decoction was that when the water amount was added 18 times,the soaking time was 50 min and decocting time was 30 min,with the extraction rate of 23.54%;the contents of neochlorogenic acid,chlorogenic acid,caffeic acid,B-isochlorogenic acid,geniposide,aloe-emodin,rhein,emodin,chrysophanol,physcion were respectively 0.4066,0.4595,0.0476,1.7959,0.2625,0.0161,0.7787,0.0173,0.0059,0.0029 mg/g.The comprehensive score was 98.28.Conclusion This method is stable and feasible to be regarded as the decocting criterion of Yinchenhao Decoction.