摘要
目的优化猪心血拌丹参的烘干炮制新工艺。方法采用星点设计-效应面法,以黄酒量,猪心血量,烘干温度为自变量,猪心血拌丹参中丹参酮ⅡA,丹酚酸B以及醇溶性浸出物和水溶性浸出物为评价指标,通过对各因素的多元线性回归及二项式拟合,采用效应面法优选最佳炮制工艺。结果最佳炮制工艺为猪心血量32%,黄酒量24%,烘干温度61℃。醇溶性浸出物、水溶性浸出物、丹参酮ⅡA和丹酚酸B的质量分数分别为11.54%、61.8%、0.171%、5.698%。OD值分别为0.723、0.710、0.711。结论采用星点设计-效应面法优选的猪心血拌丹参炮制工艺稳定可行且预测性良好,为规范地方饮片特殊炮制工艺及质量标准提供参考。
Objective To optimize processing technology of pig heart blood malaxate Salvia new process. Methods The star design - response surface method is adopted to the pig blood volume, rice wine, drying temperature as the independent variable, the pig wang yangming mix of Salvia mihiorrhiza tanshinone, salvianolie acids and alcohol soluble extract B and water - soluble extract as evaluation index, based on the factors of multiple linear regression and the binomial fitting, using the response surface method optimization better processing technology. Results The best processing technology for pig blood quantity 32% , rice wine quantity 24% , the drying temperature is 61 ℃. Alcohol soluble extract, water soluble extract, mass fraction of tanshinone and salvianolie acid B was 11.54%, 61.8%, 0. 171%, 11.54% respectively. OD value of 0. 723, 0. 710, 0. 711, respectively. Conclusion Central composite design - response surface methodology for optimizing processing technology of pig heart blood malaxate salvia is stable and highly predictable, regulate local decoction pieces special processing technology and quality standards to provide the reference.
出处
《时珍国医国药》
CAS
CSCD
北大核心
2017年第6期1347-1349,共3页
Lishizhen Medicine and Materia Medica Research
基金
江西中医药大学校级研究生创新专项(No.JZYC16S)
关键词
醇溶性浸出物
水溶性浸出物
丹参酮IIA
丹酚酸B
总评“归一值”
丹参
Content of alcohol soluble extractive
Water - soluble extracts
Tanshinone IIA
Salvianolie acid B
O- verall desirability
Salvia
