指纹图谱技术优选姜制吴茱萸的炮制工艺

Optimization of Processing Technology for Evodia rutaecarpa with Zingiber officinale by HPLC Fingerprint Technique

摘要:

目的: 优选姜制吴茱萸的炮制工艺。 方法: 采用吴茱萸脂溶性及水溶性成分指纹图谱技术,考察姜用量、闷润时间、炒制温度、炒制时间4个因素对制吴茱萸炮制工艺的影响。 结果: 姜用量、炒制温度和炒制时间对吴茱萸指纹图谱具有显著影响,最佳炮制工艺为药材与干姜用量比100:7,闷润时间2 h,炒制温度150℃,炒制时间8 min。 结论: 优选的炮制工艺稳定可行,可为规范姜制吴茱萸炮制工艺提供试验依据。

Abstract:

Objective:To optimize processing technology for Evodia rutaecarpa with Zingiber officinale. Method: Fingerprints of hydrophilic and lipophilic components in E. rutaecarpa were selected as indexes,single factor test was employed to investigate impact of four factors on processing technology of E. rutaecarpa,including the amount of Z. officinale,stuffy embellish time,processing temperature and time. Result: The amount of Z. officinale, processing temperature and time had significant impact on fingerprint of E. rutaecarpa,optimum processing technology was as following:ratio of Z. officinale and raw material 7:100,stir-baked 8 min at 150℃ after moistened 2 h. Conclusion: Optimized processing technology was stable and feasible,it could provide experimental basis for standardization for processing technology of E. rutaecarpa with Z. officinale.