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目的建立女贞子炮制工艺,为提高酒女贞子质量提供参考。方法采用HPLC分析方法,测定酒女贞子中齐墩果酸的量。色谱条件为Kromasil C18色谱柱,以乙腈-0.5%冰醋酸(90∶10)洗脱,体积流量0.8 mL/min,柱温25℃,检测波长210 nm。考察黄酒稀释倍数,闷润时间,蒸制压力、温度及时间对酒女贞子质量的影响。结果通过对不同炮制工艺得到的酒女贞子样品外观及指标成分测定比较,表明取药物质量20%的黄酒,用黄酒质量50%的水进行稀释搅匀,闷润2 h,在压力80 kPa、温度105℃条件下,蒸制2.5 h(大档)或2 h(小档),效果最佳。结论该炮制工艺稳定可靠,为更好地控制酒女贞子内在质量提供了科学依据。
Objective To establish the process of producing Ligustrum lucidum seedlings and provide references for improving the quality of Ligustrum lucidum seed. Methods The HPLC method was used to determine the amount of oleanolic acid in Fructus Ligustri Lucidi. The chromatographic conditions were Kromasil C18 column, eluted with acetonitrile-0.5% glacial acetic acid (90:10), the volume flow rate was 0.8 mL / min and the column temperature was 25 ℃. The detection wavelength was 210 nm. The effect of yellow rice dilution, mucky time, steaming pressure, temperature and time on the quality of Ligustrum lucidum was studied. Results The comparison of the appearance and the index components of the samples of Radix Ligustrum lucidum obtained by different processing techniques showed that the rice wine with 20% of the mass of the wine was diluted and homogenized with 50% water of rice wine for 2 hours. Under the pressure of 80 kPa , The temperature of 105 ℃ conditions, steaming 2.5 h (big) or 2 h (small), the best results. Conclusion The processing technology is stable and reliable, which provides a scientific basis for better controlling the intrinsic quality of Ligustrum lucidum.