酒当归炮制工艺及质量标准研究-中药药剂学专业论文.docxVIP

成都中医药大学硕士学位论文中文摘要 成都中医药大学硕士学位论文 中文摘要 酒当归为伞形科植物当归Angelica sinensis(Oliv．)Dlies的干燥根的酒制 加工品。功能活血通经。用于经闭痛经，风湿痹痛，跌打损伤。本研究在遵循 传统中药炮帝Ⅱ经验基础上，充分运用现代技术，进行了工艺及其质量标准的研 究。根据当归中所含成分，以阿魏酸、挥发油及70％醇浸出物等为评价指标， 经单因素实验筛选，确定酒当归炮制最佳工艺为：取净当归片，加规定量黄酒 拌匀后，置密闭容器内闷润lh至透心，置设定温度为250C的预热的电炒药锅 内，每10kg(不计黄酒量)炒约25min，取出，放凉。每当归片100 kg，加黄酒 lO kg。并对酒当归饮片进行了质量评价研究，确立了以HPLC法测定阿魏酸含 量，用药典法对挥发油及70％醇浸出物含量进行测定，规定了各指标的含量限 度；并进行了指纹图谱的研究及初步稳定性研究。以上结果表明，酒当归炮制 工艺合理可行，质量稳定可控。 关键词：酒当归炮制指纹图谱 垡塑主墨苎查兰堡主兰垡堡苎——ABSTRACT 垡塑主墨苎查兰堡主兰垡堡苎—— ABSTRACT A1cohol Processed Radix Angelica SinensiS(I)iS the processed product of the dried roots of Angelica sinensis(oi iz．)Diel S． (Umbelliferae)．It is commonly used to treat amenia，dysmenorrhea，wind dampness and traumatic injury for its efficacy of promoting blood circulatiom and increasing menstruation． Keeping to traditional processing experience of Chinese Materia Medica，we have studied the processing technics and qual ity standard of 1 with modern technology．According to the main constituents of Radix Angelica Sinensis(Ⅱ)，contents of ferulic acid，volatile oilS and extractS with 70％EtOH were regarded as the evaluation index and the optimizational processing technics were determined by means of single factor experiment screening．The optimization processing technics iS： firstly mixing the clean pieees ofⅡwith fixed quantitative yellow wine evenly，after that，putting the mixture into one airtight container for lh SO as the yellow wine can be fully obsorbed by lI．then putting the pieces ofⅡwith yellow wine into one electrical pan that heated to 250℃beforehand and frying for 25min per lOkg pieces(except the weight of yellow wine)．Finally taking out the fried pieces and cooling it to room temperature．The optimizational weight proportion of II and yellow wine iS i00：10． Quality standard of 1 was studied and the determination methods of ferulic acid was established with HPLC．The contents of volatile oilS and 70％EtOH extracts were alSO determined with methods of Pharmacopoeia of PRC a