正交试验优选蒸制菟丝子饼的炮制工艺

Optimization of Steaming Technology for Cuscutae Semen Pie by Orthogonal Test

摘要:

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,5 μm),流动相甲醇(A)-0.15%磷酸溶液(B)梯度洗脱(0~10 min,60%A;10~20 min,45%A;20~30 min,60%A),检测波长365 nm,流速1.0 mL·min^-1,进样量15 μL。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。

Abstract:

Objective: To optimize steaming technology of Cuscutae Semen pie by orthogonal test. Method: With contents of hyperoside,quercetin and kaempferol as indexes,the amount of water,moistening time and steaming time as factors,orthogonal design was used to optimize processing technology of Cuscutae Semen pie.Contents of index components were determined by HPLC,chromatographic conditional were:Kromasil C₁₈ column(4.6 mm×200 mm),mobile phase of methanol(A)-0.15% phosphric acid solution(B) with gradient elution program(0-10 min,60%A;10-20 min,45%A;20-30 min,60%A),detection wavelength 365 nm,flow rate 1.0 mL·min^-1,injection volume 15 μL. Result: Optimum steaming technology of Cuscutae Semen pie was:weighed 20 g Cuscutae Semen crude product,moistened 10 h with 40 mL water,steamed 2 h. Conclusion: This optimized processing technology was stable and feasible.