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目的以乌头碱、新乌头碱和次乌头碱的含量为指标,优化得到诃子制草乌的炮制工艺;并尝试用特征图谱的方法,分析炮制品的质量。方法建立测定草乌中3种乌头碱含量的HPLC法和测定草乌特征图谱的方法,根据《蒙药炮制学》中记载的工艺进行单因素、正交试验和验证试验,优化炮制工艺,同时,对生品和不同炮制品进行特征图谱的分析,考察相似度和3种乌头碱总含量变化规律之间的相关性。结果影响炮制品中3种乌头碱总含量的关键因素依次为:诃子加入量>诃子粒度>加水量(辅料溶液量);炮制工艺的优化结果为:0.1 kg诃子肉、粒径约0.8 cm、加水制备成6 L辅料溶液,浸泡1.0 kg乌头,每天更换辅料溶液,连续浸泡3 d,取出晾干后即得;草乌炮制品和生品间相似度的变化趋势和3种乌头碱含量的变化趋势有差异。结论藏药草乌的炮制工艺可通过炮制品中乌头碱的含量来控制;炮制品的特征图谱只能作为辅助数据反应炮制品中3种乌头碱含量的变化。
OBJECTIVE To determine the content of aconitine, mesaconitine and hypaconitine, and to optimize the processing technology of Radix Aconitum kusnezoffii. The quality of processed products was analyzed by the method of characterization. Methods A HPLC method was established for the determination of aconitine in Radix Aconiti Kusnezoffii and a method was established for the determination of the aconitic characteristics of Radix Aconiti Kusnezoffii. Single factor, orthogonal and validation tests were carried out to optimize the processing technology according to the process described in " , The analysis of the characteristic patterns of raw products and different processed products, examines the correlation between the similarity and the changes of the total content of aconitine. Results The key factors influencing the total content of aconitine in processed products were as follows: myrobalan amount> myrobalan granulation degree> amount of water added (amount of adjuvant solution); optimization results of processing technology: 0.1 kg myrobalan meat, particle size About 0.8 cm, add water to prepare 6 L excipient solution, soak 1.0 kg aconite, daily excipients solution, continuous immersion 3 d, remove and dry to get; Cordyceps processed products and the trend of similarities between products and 3 The change trend of aconitine content is different. Conclusion The processing technology of Radix Aconiti kusnezoffii can be controlled by the contents of aconitine in the processed products. The characteristics of the processed products can only be used as the auxiliary data to reflect the change of the content of the three aconitines in the processed products.