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目的:优选土炒白芍的炮制工艺参数。方法:以芍药苷、芍药内酯苷含量的综合评分为响应值,土炒温度、时间及加土量为自变量,通过响应面法-中心复合试验优选土炒白芍的工艺参数。采用HPLC测定芍药苷、芍药内酯苷含量,流动相乙腈-0.1%磷酸溶液(14∶86),检测波长230 nm。结果:白芍最佳土炒工艺为温度200℃,炒制时间11 min,饮片与灶心土用量比10∶3;芍药苷和芍药内酯苷平均质量分数分别为3.198%,0.800%。结论:白芍土炒后芍药苷和芍药内酯苷含量高于生品。优选的工艺参数稳定可靠,为土炒白芍的质量控制提供参考。
Objective: To optimize the processing parameters of fried peony root. Methods: The comprehensive parameters of paeoniflorin and paeoniflorin were taken as response values, soil temperature, time and soil addition as independent variables. The parameters of soil were selected by response surface methodology and central composite experiment. The contents of paeoniflorin and paeoniflorin were determined by HPLC. The mobile phase was acetonitrile-0.1% phosphoric acid solution (14:86). The detection wavelength was 230 nm. Results: The best soil-scraping process of Radix Paeoniae Alba was temperature 200 ℃, time 11 min, and the ratio of radix paeoniae alba to heartfelt was 10: 3. The average mass fractions of paeoniflorin and paeoniflorin were 3.198% and 0.800% respectively. Conclusion: The content of paeoniflorin and paeoniflorin in white peony rooted soil is higher than that of raw product. The optimal process parameters are stable and reliable, which provides a reference for the quality control of TGP.