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目的:优选蒸制菟丝子饼的炮制工艺。方法:以金丝桃苷、槲皮素和山奈酚含量为综合评价指标,选择加水量、闷润时间和蒸制时间为考察因素,采用L9(34)正交设计优选菟丝子饼的炮制工艺。采用HPLC测定指标成分含量,色谱条件为Kromasil C18色谱柱(4.6 mm×200 mm,5μm),流动相甲醇(A)-0.15%磷酸溶液(B)梯度洗脱(0~10 min,60%A;10~20min,45%A;20~30 min,60%A),检测波长365 nm,流速1.0 mL·min-1,进样量15μL。结果:蒸制菟丝子饼的最佳炮制工艺为20 g菟丝子生品加40 mL水闷润10 h,蒸制2 h。结论:优选的炮制工艺合理可行。
Objective: To optimize the processing technology of steaming dodder cake. Methods: The content of hyperoside, quercetin and kaempferol was taken as the comprehensive evaluation index, the amount of added water, the time of stuffiness and the steaming time were selected as the investigation factors. The orthogonal design of L9 (34) was adopted to optimize the processing technology of the dodder cake. The chromatographic conditions were Kromasil C18 column (4.6 mm × 200 mm, 5 μm) and mobile phase of methanol (A) -0.15% phosphoric acid solution (B) gradient elution (0-10 min, 60% A ; 10 ~ 20min, 45% A; 20 ~ 30min, 60% A). The detection wavelength was 365 nm, the flow rate was 1.0 mL · min-1 and the injection volume was 15μL. Results: The best processing technology of steamed dodder cake was 20 g dodder and 40 mL water for 10 h, steaming for 2 h. Conclusion: The preferred processing technology is reasonable and feasible.