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目的:比较先切片再蒸制与先蒸制再切片工艺对熟地黄质量的影响,筛选熟地黄较优炮制工艺。方法:采用HPLC和浸出物测定法对不同蒸制方式熟地黄中毛蕊花糖苷、梓醇和浸出物含量进行测定;采用L9(34)正交试验设计并以毛蕊花糖苷、梓醇和浸出物含量为指标优选熟地黄先切片再蒸制的炮制工艺条件。结果:熟地黄先切片再蒸制的样品中毛蕊花糖苷、梓醇和浸出物含量较熟地黄先蒸制再切片的样品略高;筛选出熟地黄先切片再蒸制的较优炮制工艺条件为浸润水量0.2 L/kg,浸润时间2 h,蒸制时间7 h。结论:熟地黄先切片再蒸制的工艺与先蒸制再切片的工艺有差别;优化了熟地黄先切片再蒸制的炮制工艺,确保了熟地黄的质量。
OBJECTIVE: To compare the effects of re-steaming first and then steaming re-slicing on the quality of Rehmannia glutinosa, and to screen the technology of Rehmannia glutinosa. Methods: The contents of verbascoside, catalpol and extract in different steaming methods of Rehmannia glutinosa were determined by HPLC and the method of extract determination. The orthogonal design of L9 (34) was used and the contents of verbascoside, catalpol and extract were optimized Rehmannia root slicing before steaming processing conditions. Results: The content of verbascoside, catalpol and extract in steamed and rehumidated samples of Rehmannia glutinosa was slightly higher than that of Rehmannia glutinosa under steaming and re-slicing. The optimum conditions for the pretreatment of Rehmannia glutinosa were as follows: infiltration Water 0.2 L / kg, infiltration time 2 h, steaming time 7 h. Conclusion: The technology of rehumidification of Rehmannia glutinous rice before slicing is different from the process of re-slicing by pre-steaming. The processing technology of Rehmannia glutinous rehmanniae sliced before re-slicing is optimized to ensure the quality of Rehmannia glutinosa.