甘草水煎煮工艺最佳饮片粒径的研究.pdfVIP

摘 要 水煎煮工艺是浸出制剂最常用的工艺之一，汤剂的煎煮方法与临床疗效的关系十 分密切。汤剂的浸出过程是一个复杂的物理和化学过程，在有效成分从药材向水溶液 转移过程中受多种因素影响。对主要因素通过实验、分析、综合等手段，从而获得优 化的水煎煮工艺条件。 本文选取根茎类中药材甘草为研究对象，利用高效液相色谱仪（HPLC ）测定其 指标性成分甘草酸的浸出率。采用正交试验，综合考虑饮片粒径、浸泡时间、煎煮时 间、加水量和煎煮次数等工艺参数，对甘草的水煎煮工艺进行研究。结果表明，甘草 的饮片粒径对甘草酸的浸出率影响最显著，不同因素影响程度由大到小的顺序依次为 饮片粒径、煎煮时间、煎煮次数、浸泡时间和加水量。提出了甘草的优化水煎煮工艺 参数，即饮片粒径为2.5 mm 左右，浸泡时间30 分钟，煎煮时间为60 分钟，煎煮次 数为2 次，加水量为12 倍。 在甘草水煎煮工艺研究的基础上，选择适当的水煎煮工艺参数，研究不同饮片粒 径条件下甘草酸的浸出率。结果证明：甘草的粉碎粒径在2.5 mm 左右时，甘草酸的 浸出率达到最大值。 本文还在实验研究的基础上对甘草酸的溶出过程进行了理论分析，从理论上给出 了甘草最佳饮片粒径范围存在的原因，为甘草饮片质量控制标准的建立提供了理论依 据。 关键字：甘草 饮片粒径 最佳饮片粒径 水煎煮工艺 甘草酸 正交试验 本文由国家技术创新项目资助——中药方便饮片现代化生产技术（02BK －016 ） I Abstract Water decoction process is the most common technic of extraction process, the method of decocting influenced clinic curative effect. The soaking process of decocting is a complicated physical and chemical process, the effect components are influenced by many factors during transfered from medicinal materials to water solution. Obtained an optimum water decoction process by experiment, analysed, synthesized, and so on. In this paper, Glycyrrhiza uralensis Fisch., a kind of rhizomatic TCM, was chose as research object. Using glycyrrhizic acid as the detection index to explore the extraction process by high performance liquid chromatography(HPLC). The study was carried out through orthogonal experimental design, five influencial factors, granularity, soaking time, decocting time, water amount, and the times of decoction were studied. The results showed that granularity is the most important factor, in succession, is decocting time, the times of decoction, soaking time and water amount. The best decocting condition is presented as following: the average granularity is about 2.5mm, soaking