西汉海昏侯墓出土米蒸地黄炮制工艺的研究

Processing technology of rice-steamed Rehmanniae Radix unearthed from tomb of Haihunhou in the Western Han Dynasty

以西汉海昏侯墓出土的米蒸地黄为参照,进行生地黄质量优选及米蒸地黄工艺研究,旨在为米蒸地黄产品研究奠定基础。首先采用2020年版《中国药典》生地黄项下方法,以梓醇、地黄苷D为考察指标对不同产地、不同等级生地黄进行质量优选。在此基础上,建立了米蒸地黄中梓醇和地黄苷D的UPLC测定法,并结合梓醇、地黄苷D含量及外观性状,通过L;(3;)正交试验法以及多指标综合平衡评分法考察了蒸制时间、辅料米加入量、蒸制次数对炮制工艺的影响,并对该炮制工艺的稳定性进行检测。结果表明米蒸地黄的最佳炮制工艺为每200 g生地黄加入辅料米4 g、常压蒸制2次,每次4 h,梓醇及地黄苷D的质量分数分别为0.184%、0.335%,性状评分为6.5分,该工艺条件合理、稳定可行。为古老的炮制工艺——米蒸法的复原提供依据,并为后续米蒸地黄产品的研发提供参考。

With the rice-steamed Rehmanniae Radix unearthed from the tomb of Haihunhou in the Western Han Dynasty as the re-ference,the present study evaluated the quality of Rehmanniae Radix and investigated the processing technology of rice-steamed Rehmanniae Radix to lay the foundation for the research on rice-steamed Rehmanniae Radix products.With catalpol and rehmannioside D as the investigation indexes,the quality and grade of Rehmanniae Radix from different producing areas were evaluated with the methods in 2020 edition of Chinese Pharmacopoeia.UPLC method was established for the determination of catalpol and rehmannioside D in the rice-steamed Rehmanniae Radix.The effects of steaming time,the amount of supplementary rice,and steaming times in the rice-steamed processing on the quality of products were investigated by L;(3;)orthogonal test and multi-index comprehensive balance scoring method combined with the content of catalpol and rehmannioside D and appearance characteristics.At last,the stability of the processing technology was tested.The results showed that the optimal processing technology for rice-steamed Rehmanniae Radix was as follows:Rehmanniae Radix and rice(200 g∶4 g)were steamed twice at atmospheric pressure,four hours each time.The mass fractions of catalpol and rehmannioside D were 0.184%and 0.335%,respectively,and the character score was 6.5.The processing conditions are reaso-nable,stable,and feasible.It can provide a basis for the restoration of the ancient rice-steamed processing technology and references for the development of rice-steamed Rehmanniae Radix products in the future.