摘要
目的:该实验通过五味消毒饮水煎液的特征图谱结合其有效成分秦皮乙素、绿原酸的含量及出膏率考察其制备工艺。方法:遵循传统煎煮方法结合现代分析方法,以五味消毒饮水煎液的特征图谱、有效成分绿原酸、秦皮乙素含量及出膏率为指标对煎煮过程中参数进行考察,包括粉碎粒度、煎器、加热方式、滤材、不同浓缩温度、不同浓缩密度、干燥方式等,并确定最佳工艺。制备15批五味消毒饮物质基准,建立五味消毒饮物质基准的特征图谱,进行共有峰的归属、指认及相似度评价。结果:确定五味消毒饮物质基准的制备工艺:取处方量药材饮片,置1.8 L砂锅中,加水400 mL,用电陶炉作为热源,先武火加热至沸,后文火煎至160 mL,加入黄酒100 mL,再滚二三沸时(沸腾后离火,不沸后再加热,重复3次),以200目滤布滤过;药渣同法再煎煮1次。合并2次煎液,60~65℃下减压浓缩至相对密度为1.10~1.15(60℃),放冷,预冻至结冰,冷冻干燥,研细,混匀,即得。五味消毒饮物质基准供试品特征图谱中应有8个特征峰,并指认了其中7个峰。8个峰涵盖了五味消毒饮物质基准中的所有药味,较好表明了五味消毒饮物质基准的质量特性。结论:五味消毒饮物质基准的制备工艺,稳定可行,为五味消毒饮及其相关制剂的开发奠定了基础。
Objective:This paper studied the preparation process of Wuwei Xiaodu Drink through the characteristic map,effective components and extraction of rate.Methods:Following the traditional frying method combined with modern analysis method,determined the optimal process of the characteristic map,index composition of puerarin and chlorogenic acid,extraction of rate as the index of frying parameters,includingparticle size,boiling pot,heating method,filtering material,different concentration temperature,different concentration density and drying method.Fifteen batches of material benchmark were prepared,the characteristic map was established,and the attribution,identification and similarity evaluation of common peaks were evaluated.Results:Material benchmark process:take prescription quantity,place them in a 1.8 L sand pot,add 400 mL of water,use an electric stove as a heat source,first heat to boiling with high heat,then simmer with low heat until it reaches 160 mL,add 100 mL of yellow wine,and repeat boiling for two to three times(remove from heat when it boils,and repeat three times after it stops boiling),filter with a 200-mesh filter cloth,and re-boil the residue.Combine the two decoctions,concentrate under reduced pressure at 60℃~65℃until the relative density is 1.10~1.15(60℃),cool down,pre-freeze to freezing,freeze-dry,grind,mix,and obtain the substance.The characteristic spectrum of the Wuwei Xiaodu Drink substance reference should have eight characteristic peaks,and seven of them were identified.These eight peaks cover all the medicinal ingredients in the Wuwei Xiaodu Drink substance reference,which indicates the quality characteristics of the Wuwei Xiaodu Drink substance reference.Conclusion:The preparation process of Wuwei Xiaodu Drink is stable and feasible,laying a foundation for the development of Wuwei Xiaodu Drink and their related preparations.
作者
孙志强
刘晓美
代龙
曹勇
王翔
王权
牛保力
李翔宇
Sun Zhiqiang;Liu Xiaomei;Dai Long;Cao Yong;Wang Xiang;Wang Quan;Niu Baoli;Li Xiangyu(Shandong Yuze Pharmaceutical Kang Industrial Technology Research Institute Co.,Ltd.,Dezhou 251200,China;Binzhou Medical College,Yantai 264003,China;Anhui Jiren Pharmaceutical Co.,Ltd.,Bozhou 236800;TCM Extraction,Anhui Technology InnovationCenter,Bozhou236800,China)
出处
《亚太传统医药》
2024年第1期30-38,共9页
Asia-Pacific Traditional Medicine
关键词
五味消毒饮
物质基准
指标成分
制备工艺
特征图谱
Wuwei Xiaodu Drink
Material Benchmark
Index Composition
Preparation Process
Characteristic Map
