摘要
目的优化醋延胡索醋炙工艺参数。方法以总生物碱、延胡索乙素、原阿片碱和挥发油含量及外观性状为指标,采用Box-Behnken响应面法和综合评分法考察辅料用量、炒制温度、炒制时间对延胡索醋炙的影响,优选醋延胡索最佳炮制工艺参数;运用SPSS 22.0对各炮制工艺参数与评价指标间的相关性进行分析。结果醋炙延胡索最佳炮制工艺为辅料用量24 kg,炒制温度135℃,炒制时间7 min;各炮制工艺参数并非与所有的评价指标均成显著相关。结论该炮制工艺稳定可行,可为规范醋炙延胡索的炮制加工工艺提供科学依据。
Objective To optimize the process parameters of vinegar-processed Corydalis Rhizoma.Methods The content of total alkaloids,tetrahydropalmatine,protoopioid,volatile oil and appearance property were taken as the indicators.The Box-Behnken experiment and comprehensive scoring method were used to determine the influence of the volumn of auxiliary materials,frying temperature,and frying time on the production of vinegar-processed Corydalis Rhizoma,and to optimize the process parameters of vinegar-processed Corydalis Rhizoma.The correlation between various parameters and process evaluation was analyzed by SPSS 22.0.Results The best process technology for vinegar-processed Corydalis Rhizoma were as follows:24 kg auxiliary materials,frying temperature at 135℃,and frying for 7 min.Not all process parameters were correlated with the evaluation indicators.Conclusion The process technology is stable and feasible,which can provide a scientific basis for standardizing vinegar-processed Corydalis Rhizoma.
作者
暴慧军
李沁
BAO Hui-jun;LI Qin(Department of Pharmacy,The Third People’s Hospital of Henan,Zhengzhou 450006;College of Pharmacy,Henan University of Tradition Chinese Medicine,Zhengzhou 450008)
出处
《中南药学》
CAS
2022年第1期94-98,共5页
Central South Pharmacy
基金
河南省中医药科学研究专项课题(No.2018ZY1006)。
关键词
延胡索
醋炙
响应面法
相关性
Corydalis Rhizoma
vinegar-processed
response surface method
correlation
