常压蒸制法炮制草乌的质量研究
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安徽省重大科技专项(17030801017);安徽省高校科研创新平台团队建设项目(2015TD035)


A Quality Study of Prepared Kusnezoff Monkshood Root Processed by Normal Pressure Steaming
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    摘要:

    目的 优选草乌常压蒸制法的工艺参数,并对其饮片进行质量评价。方法 以炮制前后双酯型生物碱、单酯型生物碱的含量及外观评分为指标对通过常压蒸制工艺得到的制草乌进行评价。结果 通过浸泡4 d,常压蒸制8 h,70 ℃烘干得到的制草乌饮片质量稳定,符合《中华人民共和国药典》(2015年版)中制草乌的质量标准。结论 与水煮法相比,〖JP3〗常压蒸制法能够较大限度保留有效成分,适用于产业化生产。

    Abstract:

    Objective To optimize the processing parameters for normal pressure steaming of prepared kusnezoff monkshood root, and to perform a quality assessment of its decoction pieces. Methods The content of diester alkaloids and monoester alkaloids and appearance score before and after processing were used to evaluate prepared kusnezoff monkshood root obtained by normal pressure steaming. Results After 4 days of soaking, 8 hours of normal pressure steaming, and drying at 70 ℃, the decoction pieces of prepared kusnezoff monkshood root had stable quality, which met the quality standard for prepared kusnezoff monkshood root in Pharmacopoeia of the People's Republic of China (Volume Ⅰ, 2015 Edition). Conclusion Compared with the water-boiling method, the normal pressure steaming method can largely retain the effective constituents and is thus suitable for industrial production.

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王芳静,杨紫莹,金传山,张 伟,唐传华,于 杰.常压蒸制法炮制草乌的质量研究[J].安徽中医药大学学报,2020,39(2):83-86

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  • 在线发布日期: 2020-04-10