CAJ | 학술논문

目的：改进中药茺蔚子的炮制工艺，考察影响中药茺蔚子的炮制因素。方法设计正交试验，考查中药茺蔚子的酒炒工艺，并对其进行多因素分析。考察标准以茺蔚子中盐酸水苏碱为指标，采用高效液相色谱结合蒸发光散射检测器(HPLC-ELSD)对其进行含量测定，采用方差分析等统计学方法分析数据，找出最佳的优化方案。结果水煎煮提取的最佳工艺为A1B3C3，即加水煎煮3次，第1次加8倍量水，浸泡1 h，煎煮1.5 h；第2次加6倍量水，煎煮1.5 h，第3次加6倍量水，煎煮1.5 h，滤过，合并滤液。炮制最佳工艺为A3B2C1D3，即使用25%加酒量浸润茺蔚子药材10 min后，将其在150℃下炒制5 min后即得。结论炮制的方法直接影响中药茺蔚子中盐酸水苏碱的含量，本研究为改进中药茺蔚子的最佳炮制工艺提供了参考依据。
목적：개진중약충위자적포제공예，고찰영향중약충위자적포제인소。방법설계정교시험，고사중약충위자적주초공예，병대기진행다인소분석。고찰표준이충위자중염산수소감위지표，채용고효액상색보결합증발광산사검측기(HPLC-ELSD)대기진행함량측정，채용방차분석등통계학방법분석수거，조출최가적우화방안。결과수전자제취적최가공예위A1B3C3，즉가수전자3차，제1차가8배량수，침포1 h，전자1.5 h；제2차가6배량수，전자1.5 h，제3차가6배량수，전자1.5 h，려과，합병려액。포제최가공예위A3B2C1D3，즉사용25%가주량침윤충위자약재10 min후，장기재150℃하초제5 min후즉득。결론포제적방법직접영향중약충위자중염산수소감적함량，본연구위개진중약충위자적최가포제공예제공료삼고의거。
Objective To improve the processing technology of the Chinese traditional medicine Mothe rwort fruit,and investigate the factors influencing for the processing of Chinese traditional medicine Motherwort fruit. Methods The or-thogonal experiment was designed to investigate the fried wine processing of Chinese traditional medicine Mothe rwort fruit,and the multiple-factor analysis was given.Standard for Mothe rwort fruit was used Hydrochloric acid stachydrine as the index,which was used HPLC-ELSD to determine the content and the data were analyzed statistically by analysis of variance to find out the optimal scheme. Results Optimum water decoction was extracted for A1B3C3,was decocted three times,the first with 8 times amount of water,soaked for 1 h,boiled for 1.5 h;second times with 6 times amount of water, boiled for 1.5 h,third times with 6 times amount of water,decocted for 1.5 h,and then filtered and merged filtrate.The best processing technology for A3B2C1D3 was infiltrated 25% for liquor 10 min and under 150℃ fried for 5 min to ob-tain. Conclusion The processing methods is a direct impact on the content of stachydrine hydrochloride in Mothe rwort fruit,this study provides reference for optimizing the best processing method of Mothe rwort fruit.