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目的:研究醋五倍子的炮制工艺,确定其最佳工艺参数。方法:选用L_9(3~4)正交表,化学指标选用没食子酸、鞣花酸的含量,药理指标选用牛津杯法测定抑菌圈大小,数据分析方法选用多指标综合加权评分法。炮制工艺选择三因素三水平,考察不同的因素和水平对其成分含量及活性的影响,影响因素及水平依次为用醋量(因素A:10%、15%、20%),浸润时间(因素B:12、14、16 h),蒸制时间(因素C:1、1.5、3 h)。没食子酸和鞣花酸的色谱条件:色谱柱为Kromasil C_(18)(4.6 mm×150 mm,5μm),流动相为乙腈(A)-0.1%三氟乙酸水(B),梯度洗脱,流速0.8 mL·min~(-1),柱温25℃,检测波长280 nm。结果:正交试验结果显示,醋五倍子的最佳工艺条件为A_3B_2C_3,即因素A用醋量20%,因素B浸润时间14 h,因素C蒸制时间3 h。结论:该炮制工艺可操作性强,方法稳定可行,可为醋五倍子的炮制工艺规范化研究提供实验数据。
Objective: To study the processing technology of vinegar gallnut and determine its optimum technological parameters. Methods: L_9 (3 ~ 4) orthogonal table was used. The content of gallic acid and ellagic acid was selected as the chemical index. The inhibition zone size was determined by the Oxford cup method for the pharmacological indexes. The multi-index comprehensive weighted scoring method was used for the data analysis. The three factors and three levels of processing technology were selected to investigate the effects of different factors and levels on the contents and activities of the components. The influencing factors and levels were as follows: vinegar content (A: 10%, 15%, 20%), infiltration time B: 12, 14, 16 h), steaming time (factor C: 1, 1.5, 3 h). The chromatographic conditions of gallic acid and ellagic acid were as follows: Kromasil C 18 (4.6 mm × 150 mm, 5 μm), acetonitrile (A) -0.1% trifluoroacetic acid (B), gradient elution, The flow rate was 0.8 mL · min ~ (-1) and the column temperature was 25 ℃. The detection wavelength was 280 nm. Results: The orthogonal test results showed that the optimum conditions for the vinegar gall is A_3B_2C_3, that is, the vinegar content of 20% for Factor A, 14 h for Factor B, and 3 h for Factor C steaming. CONCLUSION: The processing technology is highly operable and the method is stable and feasible. It can provide experimental data for the standardization of processing technology of vinegar gallnut.