摘要
目的：探讨酒龙胆炮制过程中龙胆苦苷的稳定性,为建立酒龙胆炮制火候的量化标准提供参考。方法：在实验室模拟工厂设备,以龙胆苦苷含量为指标,应用药物动力学数学模型考察酒龙胆炮制过程中龙胆苦苷的稳定性。结果：酒龙胆炮制过程中龙胆苦苷含量在一定温度下随时间变化的规律符合一元三次多项式方程；100℃的炮制效果整体较好,炮制时间以10min为佳。结论：时间太长和温度太高都不利于酒龙胆中龙胆苦苷的稳定,龙胆苦苷在炮制过程中的含量变化有规律可循。
The paper discusses the stability of gentiopicrin in preparing a wine based Radix ET Rhizoma Gentian, which makes an evidence for establishing the measurable criteria for preparing the Radix ET Rhizoma Gentian. Authors use a Math - model to simulate production facilities in a lab setting, and study the stability of gentiopicrin in the wine preparation process. It is found that in the preparing process, gentiopicrin variations follow the equation of C = a ＋ bt ＋ ct2 ＋ dt3 at some selected temperatures, with the best for the temperature of 100℃, especially in a duration of 10 minutes. It is convinced that neither a longer duration than 10 minutes, nor a higher temperature than 100℃ is desirable for keeping the stability of gentiopicrin in the wine preparation. In this context, preparing wine based Radix ET Rhizoma Gentian shall follow a natural process that fits itself.
出处
《世界科学技术-中医药现代化》
2006年第6期43-45,共3页
Modernization of Traditional Chinese Medicine and Materia Medica-World Science and Technology
基金
国家"十五"攻关项目(2001BA701A55-45):龙胆饮片炮制规范化研究
关键词
酒龙胆
龙胆苦苷
化学稳定性
数学模型
Radix ET Rhizoma Gentian wine preparation
gentiopicrin
chemical stability
math -model
