正交法优选醋制白屈菜最佳炮制工艺

Optimization of Vinegar Processing Technology of Chelidonium Majus by Orthogonal Design

目的 正交法优选醋制白屈菜最佳炮制工艺.方法 采用高效液相色谱法(HPLC),以原阿片碱等6个生物碱成分的总量作为考察指标,以醋用量、焖润时间、烘干时间和烘干温度为考察因素,各取3个水平,采用正交试验,优选醋焖法的最佳工艺.结果 所建立的HPLC法对6种对照品分离度较好,方法学考察结果符合相关规定.醋制白屈菜最佳炮制工艺为醋用量30%,焖润2 h,60℃下烘20 h.结论 本文建立的HPLC含量测定方法简单易行,可用于白屈菜样品的含量测定.优选的炮制工艺合理可行,可为白屈菜饮片的生产提供实验依据.

Objective To optimize the processing technology of Chelidonium majus with vinegar by orthogonal design.Methods The process of moistening method was optimized by orthogonal design,using the total amount of six alkaloids including protoopine,chelidonine,coptisine hydrochloride,sanguinarine,berberine,and chelerythrine as indicator,and the dosage of vinegar,moistening time,drying time and drying temperature as factors,3 levels were set for each factor.Results The established HPLC method showed good resolution for six reference substances,and the methodological results met the relevant requirements.The optimized vinegar processing technology for Chelidonium majus were as follows:vinegar dosage of 30%,moistening time of 2 h,drying time of 20 h at the temeprature of 60℃.Conclusion The established method for determination of total amount of six alkaloids by HPLC is simple and feasible,and can be used for the determination of Chelidonium majus.The optimized processing technology is reasonable and feasible,which can provide an experimental basis for the production of Chelidonium majus decoction pieces.