| 王迅；刘东方；朱广平.多指标综合评价优选怀牛膝酒炙法炮制工艺[J].中医药信息,2024,41(6):13-18 |
| 多指标综合评价优选怀牛膝酒炙法炮制工艺 |
| Optimization of Processing Technology of Achyranthis Bidentata Radix Stirbaked with Wine by Multi-Index Comprehensive Evaluation |
| 投稿时间：2023-10-12 录用日期：2023-11-25 |
| DOI：10.19656/j.cnki.1002-2406.20240603 |
| 中文关键词: 怀牛膝 甾酮 酒炙法 炮制工艺 |
| 英文关键词: Achyranthis bidentata radix Sterones Stir-baking with wine Research on processing technology |
| 基金项目:江苏省中药骨干人才高级研修项目 |
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| 摘要点击次数: 42 |
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| 中文摘要: |
| 目的：建立HPLC法同时测定怀牛膝饮片中β-蜕皮甾酮、25R-牛膝甾酮、25S-牛膝甾酮3种牛膝甾酮类成分的含量测定方法，优选怀牛膝酒炙法炮制工艺。方法：采用Kromasil(250 mm×4.6 mm,5μm)色谱柱，以乙腈-水-甲酸（16∶84∶0.1）为流动相，流速为1.0 mL/min，检测波长为250 nm；检测时间40 min。取生牛膝加10%黄酒闷润至黄酒吸尽（约3～4 h），以牛膝中3种牛膝甾酮为指标，单因素考察不同炒制温度（140、160、180℃）及不同炒制时间对牛膝中，优选牛膝酒炙法炮制工艺参数。结果：3种牛膝甾酮均在定量范围内呈现良好的线性关系，平均加样回收103.5%～104.9%。牛膝酒炙过程中，β-蜕皮甾酮、25S-牛膝甾酮的含量均未见明显变化；25R-牛膝甾酮含量在160℃和180℃炒制后略有下降，3种成分的总含量未见明显变化。综合牛膝中牛膝甾酮类成分含量及生产效率、炮制程度控制，确定优选怀牛膝酒炙工艺为：牛膝加10%黄酒闷润至黄酒吸尽（3～4 h）,160℃炒制20～25 min。结论：本研究所建立的含量测定方法稳定，重复性好，准确度高。怀牛膝酒炙过程中在文火条件下（140、180℃）炒制，炒制温度变化对怀牛膝中牛膝甾酮含量影响较小。 |
| 英文摘要: |
| Objective: To establish a HPLC method for the simultaneous determination of the contents of β-ecdysterone,25R-Achyranthes bidentata sterone and 25S-Achyranthes bidentata sterone in the Achyranthis bidentata radix(ABR) decoction piece,and to optimize the processing technology of ABR stir-baked with wine. Method: The chromatography was performed on a Kromasil(250 mm×4. 6 mm,5 μm) column with acetonitrile-water-formic acid(16∶84∶0. 1) as the mobile phase at a flow rate of 1 mL/min. The detection wavelength was 250 nm. The detection time is 40 min. Take raw ABR and add 10% yellow wine until the yellow wine is completely absorbed(about 3-4 hours). The effects of different stir-baking temperature 140,160,180 ℃ and different stir-baking time on the contents of 3 kinds of sterones in ABR were investigated by single factor method,and the optimal processing technology was selected. Result: All three types of Achyranthes bidentata sterones showed a good linear relationship within the quantitative range,with an average sample recovery of 103. 5%-104. 9%,meeting the requirements. During the stir-baking process with wine,the contents of β-ecdysterone and 25S-Achyranthes bidentata sterone did not change significantly,while that of 25R-Achyranthes bidentata sterone decreased slightly after stir-baked with wine at 160 ℃ and 180 ℃. There was no significant change in the total content of the three components. Comprehensively considering the content of Achyranthes bidentata sterones in ABR,production efficiency and processing degree control,the optimal processing technology of ABR stir-baked with wine was determined as follows: ABR is moistened with 10%wine until the wine is absorbed(3-4 h),and stir-baked at 160 ℃ for 20-25 min. Conclusion: The established content determination method is stable,and has good repeatability and high accuracy. The change of roasting temperature had little effect on the content of ABR in Achyranthes bidentata under the condition of gentle fire(140-180 ℃). |
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