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目的:优选五味子的体外胃内仿生转化工艺。方法:以出膏率及五味子醇甲含量作为指标,采用正交试验和单因素试验考察五味子水煎液质量浓度、水煎液与人工胃液的体积比、转化时间、转化次数、转化温度及转速对五味子体外胃内仿生转化工艺的影响。通过HPLC测定五味子醇甲含量。结果:五味子的最佳体外胃内仿生转化工艺为五味子水煎液质量浓度1.0 g·mL-1,水煎液与人工胃液体积比(1∶1),转化温度37℃,溶出仪转速75 r·min-1,转化时间1 h,转化数1次。结论:优选的五味子体外胃内仿生转化工艺稳定可靠,为五味子人体代谢转化研究提供实验依据。
Objective: To optimize the in vitro gastric biomimetic transformation process of Schisandra chinensis. Methods: Taking the ointment rate and schisandrin content as index, the orthogonal test and single factor test were used to investigate the effects of the concentration of decoction of Schisandra chinensis, volume ratio of decoction to artificial gastric juice, transformation time, number of transformation, transformation temperature and speed Effect of Schisandra chinensis in vitro biomimetic conversion process. Schizandrol A content was determined by HPLC. Results: The optimal biodegradation process of Schisandra chinensis in vitro was as follows: the mass concentration of Schisandra chinensis decoction 1.0 g · mL-1, the volume ratio of decoction to artificial gastric juice 1: 1, the transformation temperature 37 ℃, the speed of dissolution apparatus 75 r · Min-1, conversion time 1 h, conversion number 1 times. CONCLUSION: The optimized in vitro gastric biotransformation process of Schisandra chinensis is stable and reliable, which provides an experimental basis for the metabolic transformation of Schisandra chinesis.