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目的通过优选出胆黄连的最佳炮制工艺,为控制黄连炮制品种质量、探讨炮制机制以及考察辅料对药物寒热药性可能产生的影响奠定基础。方法采用正交试验法,以胆黄连饮片外观性状、醇浸出物和3种生物碱总量为考察指标,选择胆汁量、炒制时间及炒制温度3个因素(每因素3水平),对胆汁制黄连工艺进行优选。结果胆汁用量、炒制温度对试验结果有显著性影响,影响程度为胆汁量>炒制温度>炒制时间,确定最佳炮制工艺为加入12%胆汁,100℃炒制10 min。结论本研究对规范胆黄连的炮制工艺具有一定的意义,为制备胆黄连标准饮片以进行下一步研究工作奠定了基础。
OBJECTIVE To optimize the processing of Coptis chinensis Franch and lay the foundation for the control of the quality of Coptis chinensis Franch and the mechanism of preparation and the influence of auxiliary materials on the chills and fever resistance of the drug. Methods Orthogonal test was used to evaluate the appearance, the content of alcohol extract and the total amount of three alkaloids in cholecystolithiasis, and the factors of bile amount, frying time and frying temperature were selected. Bile Coptis process preferred. Results The dosage of bile and frying temperature had a significant effect on the test results. The influence degree was bile amount> frying temperature> frying time, and the optimum process was defined as adding 12% bile and frying at 100 ℃ for 10 min. Conclusion This study is of great significance to standardize the processing technology of Cholera Chinensis and establish the basis for the preparation of the standard choleremia Pieces for further research.