正交试验法优选蜜糠炒枳壳炮制工艺

Optimization of Stir-frying Processing with Honey Chaff for Jianchangbang Aurantii Fructus by Orthogonal Design

摘要:

目的: 优选并确立建昌帮枳壳蜜糠炒制工艺,为规范蜜糠炒建昌帮特色饮片的炮制工艺提供参考. 方法: 以柚皮苷、橙皮苷、新橙皮苷及醇溶性浸出物含量的综合评分为指标,通过正交试验考察炮制时间、加蜜糠量、炮制温度对蜜糠枳壳炮制工艺的影响.采用HPLC测定柚皮苷、橙皮苷及新橙皮苷含量,流动相乙腈-水(18:82,磷酸调pH 2),检测波长283 nm. 结果: 温度对炮制工艺具有显著性影响,最佳枳壳蜜糠炒制工艺为炮制时间80 s,加蜜糠量0.10 g·g^-1,炮制温度240℃;醇溶性浸出物、柚皮苷、橙皮苷、新橙皮苷质量分数分别为28.242%,4.782%,0.160%,2.819%. 结论: 优选的炮制工艺合理、可靠、重复性好,适用于蜜糠枳壳的工业化生产.

Abstract:

Objective: To optimize and establish a stir-frying process with honey chaff for Jianchangbang Aurantii Fructus,then to provide a reference for regulating stir-frying processing technology with honey chaff of Jianchangbang features herbal pieces. Method: With comprehensive score of contents of naringin,hesperidin,neohesperidin,ethanol soluble extractives as indicator,orthogonal test was adopted to optimize processing technology of Aurantii Fructus by taking processing time,add honey chaff quantity and processing temperature as factors.HPLC was employed to determine contents of naringin,hesperidin and neohesperidin with mobile phase of acetonitrile-water(82: 18,adjusted pH to 2 with phosphoric acid) and detection wavelength at 283 nm. Result: Temperature had significant effect on processing technology,the best processing technique was:processing time of 80 s,adding quantity of honey chaff 0.10 g· g^-1,processing temperature at 240℃;contents of ethanol soluble extractives,naringin,hesperidin and neohesperidin were 28.242%,4.782%,0.160% and 2.819%. Conclusion: This optimized processing technology is reasonable,reliable and suitable for industrial production of Aurantii Fructus with honey chaff.