中药茺蔚子炮制工艺优化研究.docVIP

中药茺蔚子炮制工艺优化的研究 　　[摘要] 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。 　　[关键词] 茺蔚子；炮制工艺优化；盐酸水苏碱；高效液相色谱结合蒸发光散射检测器 　　[中图分类号] R283 [文献标识码] A [文章编号] 1674-4721（2015）05（c）-0016-04 　　[Abstract] Objective To improve the processing technology of the Chinese traditional medicine Motherwort fruit，and investigate the factors influencing for the processing of Chinese traditional medicine Motherwort fruit. Methods The orthogonal experiment was designed to investigate the fried wine processing of Chinese traditional medicine Motherwort fruit，and the multiple-factor analysis was given.Standard for Motherwort 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 obtain. Conclusion The processing methods is a direct impact on the content of stachydrine hydrochloride in Motherwort fruit，this study provides reference for optimizing the best processing method of Motherwort fruit. 　　[Key words] Motherwort fruit；Optimal processing method；Hydrochloric acid Stachydrine；HPLC-ELSD 　　中药茺蔚子又名益母草子，为唇形科植物益母草（Leonurus japonicus Houtt.）的干燥成熟果实[1]。药材多秋季果实成熟时采割地上部分，晒干，打下果实，除去杂质。该中药首载于《神农本草经》，味辛、苦，性微寒。归心包、肝经，具有活血调经、清肝明目的功能，用于