多指标优选酒洗当归炮制工艺

Multi-index Optimization of the Processing Technology of Yellow Wine Washed Danggui(Chinese Angelica)

目的:通过多指标优选酒洗当归炮制工艺。方法:采用(L_(9)3^(4))正交试验法结合单因素考察优选酒洗当归炮制工艺,以HPLC法测定酒洗当归中绿原酸、邻苯二甲酸、香草酸、阿魏酸、洋川芎内酯I、洋川芎内酯H、阿魏酸松柏酯、藁本内酯8种成分含量作为质量标准,结合外观评价进行综合评分,并进行验证试验。结果:酒洗当归的最佳炮制工艺为当归饮片每100 g加酒精浓度15%的黄酒20 g,干燥温度为40℃。结论:优选得到的酒洗当归炮制工艺合理、稳定、可行,可为酒洗当归的规范化生产提供理论参考依据。

Objective: To optimize the processing technology of yellow wine washed Danggui by multiple index. Methods: The processing technology of yellow wine washed Danggui was optimized by(L_(9)3^(4)) orthogonal test combined with single factor. The contents of chlorogenic acid, phthalic acid, vanillic acid, ferulic acid,yangchuanxiong lactone I, yangchuanxiong lactone H, coniferyl ferulate and ligustilide in yellow wine washed Danggui were determined by HPLC as the quality standard. The comprehensive score was carried out in combination with the appearance evaluation and verification test. Results: The best processing technology of yellow wine washing Danggui was to add 20 g of yellow wine with 15% alcohol concentration to every 100 g of Danggui Decoction Pieces, and the drying temperature was 40 ℃. Conclusion : The optimized processing technology of yellow wine washed Danggui is reasonable, stable and feasible, which can provide a theoretical reference for the standardized production of yellow wine washed Danggui.