炮制对北五味子水浸率影响研究.pdfVIP

炮制对北五味子水浸率影响的研究$ 李英华，吕秀阳*，张佳鸿 （浙江大学制药工程研究所，浙江杭州， 310027 ） [摘要] 目的：研究炮制对北五味子水浸率的影响，考察水浸率作为评价五味子质量优劣的辅助参考质 量指标的可行性。方法：观察炮制时间、炮制温度、炮制辅料用量改变对五味子水浸率的影响。结果： 炮制时间、炮制温度及炮制辅料用量对五味子水浸率都有一定影响。从炮制对五味子水浸率影响结果来 看：蜜制五味子以炮制4-6 小时、蜂蜜加入量为60-80g 五味子，醋制五味子以炮制6 小时、米醋加入 量为40-60g/100g 五味子，酒制五味子以炮制4 小时、黄酒加入量为 10-20g/100g 五味子，蒸制五味子 以炮制6 小时为最佳，炮制温度均为沸水浴炮制最好。结论：水浸率对各炮制因素具一定敏感性，可考 虑作为炮制程度的一个辅助质量指标引入到五味子质量控制体系中来。目前存在的一般炮制辅料用量为 酒制 15-20g/100g 药材、醋制20g/100g 药材、蜜制30g/100g 药材可能是根据经验对药材的拌匀外观程 度而来的，并未对实际成分质量指标的影响作为依据的炮制方法值得商榷。 [关键词] 五味子；炮制；水浸率；质量评价指标 Effects of Process on Water Lixiviation Rate of Schisandra Li Ying-hua, Lu Xiu-yang*, Zhang Jia-hong (Institute of Pharmaceutical Engineering, Zhejiang University, Zhejiang, Hangzhou 310027, China) [Abstract] Objective: To investigate the influence of process on water lixiviation rate of Schisandra, Check the feasibility of water lixiviation rate of Schisandra as an index appraising Schisandra quality. Methods: Observing the effects of processing time, processing temperature and processing adminicles adding content to water lixiviation rate of Schisandra.. Results : Processing time, processing temperature and processing adminicles adding content affect the water lixiviation rate of Schisandra with different degree. According to the appraising index of water lixiviation rate, it was concluded that the best processing conditions as following. Schisandra processed by honey: honey content was about 60-80g/100g schisandra and processed at the temperature 100 ℃ for 4-6 hours; schisandra processed by wine: wine content was about 10-20g/100g schisandra and processed at the temperature 100℃ for 4 hours; schisandra processed by vinegar: vinegar content was about 40-60g/100g schisandra an