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酒制延胡索微波炮制工艺的优化研究
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| 篇名： | 酒制延胡索微波炮制工艺的优化研究 |
| TITLE： | Optimization of the Microwave Processing Technology of Yellow Wine-processed Corydalis yanhusuo |
| 摘要： | 目的：优化酒制延胡索的微波炮制工艺。方法：采用高效液相色谱法测定微波炮制酒制延胡索中原阿片碱、盐酸小檗碱、延胡索乙素的含量；采用热浸法测定浸出物含量。在单因素试验的基础上，以微波炮制酒制延胡索的外观性状、浸出物和原阿片碱、盐酸小檗碱、延胡索乙素含量为评价指标，以黄酒量、闷润时间、火力大小、炮制时间为考察因素，采用正交试验法结合综合加权评分法优化炮制工艺并验证，同时与传统酒制延胡索进行比较。结果：原阿片碱、盐酸小檗碱、延胡索乙素检测进样量的线性范围分别为0.100～1.500μg（R2＝0.9996）、0.012～0.188μg（R2＝0.9995）、0.050～0.750μg（R2＝0.9998）；精密度、稳定性（12h）、重复性试验的RSD均小于2％；加样回收率分别为99.15％～100.34％（RSD＝0.54％，n＝6）、99.52％～100.78％（RSD＝0.69％，n＝6）、99.26％～99.79％（RSD＝0.28％，n＝6）。最优微波炮制工艺为黄酒用量4g（约药材量的20％）、微波火力40％、闷润时间3h、炮制时间3min。3次验证试验结果显示，浸出物、原阿片碱、盐酸小檗碱、延胡索乙素的含量分别为15.7％～16.1％、0.061％～0.063％、0.003％～0.004％、0.061％～0.063％；综合评分分别为97.916、94.730、97.217分，RSD分别为0.42％、0.38％、0.46％（n＝3）；与传统酒制法比较，原阿片碱等成分的含量无显著性差异，但微波炮制酒制延胡索无焦斑、焦屑。结论：所建含量测定方法操作简便、准确可靠、重复性好，可用于酒制延胡索中活性成分的定量分析；所得微波炮制工艺稳定、可行，可用于酒制延胡索的炮制。 |
| ABSTRACT： | OBJECTIVE：To optimize the microwave processing technology of yellow wine-processed Corydalis yanhusuo . METHODS：The contents of opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine in C. yanhusuo processed with yellow wine were determined by HPLC. The contents of the extracts were determined by hot dipping method. Based on the single factor tests ，using the appearance of yellow wine-processed C. yanhusuo with microwave processing technology ，the contents of extract，opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine as indexes ，with the amount of yellow wine ，wetting time，microwave power and microwaving time as factors ，the processing technology was optimized with orthogonal test combined with comprehensive weighted scoring method ，and then validated and compared with traditional yellow wine-processed C. yanhusuo . RESULTS：The linear ranges of opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine were 0.100-1.500 μg（R2＝0.999 6）， 0.012-0.188 μg（R2＝0.999 5），0.050-0.750 μg（R2＝0.999 8）. RSDs of precision ，stability（12 h）and repeatability tests were all less than 2％ . The recoveries were 99.15％ -100.34％（RSD＝0.54％ ，n＝6），99.52％ -100.78％（RSD＝0.69％ ，n＝6）， 99.26％-99.79％（RSD＝0.28％，n＝6）. The optimum microwave processing technology included that the amount of yellow wine was 4 g（about 20％ of medicinal material amount ），microwave power was 40％，wetting time was 3 hour，processing time was 3 min. The results of three verification tests showed that the contents of extract ，opioid alkaloid ，berberine hydrochloride and tetrahydropalmatine were 15.7％-16.1％，0.061％-0.063％，0.003％-0.004％ and 0.061％-0.063％. The comprehensive scores were 97.916，94.730 and 97.217，and RSD were 0.42％，0.38％，0.46％（n＝3），respectively. Compared with traditional yellow wine processing technology ，there was no significant difference in the contents of opioid alkaloid and other components ，but no scorched spot and crumbs was found in yellow wine-processed C. yanhusuo with microwave processing technology. CONCLUSIONS：Established method for content determination is simple ，accurate，reliable and reproducible ，and can be used for quantitative analysis of active components in yellow wine-processed C. yanhusuo . Optimized microw ave processing technology is stable and feasible ，and can be used for the processing of yellow wine-processed C. yanhusuo . |
| 期刊： | 2020年第31卷第20期 |
| 作者： | 王斌，梁伟龙，林钦贤，康志英，王其丰 |
| AUTHORS： | WANG Bin，LIANG Weilong ，LIN Qinxian ，KANG Zhiying ，WANG Qifeng |
| 关键字： | 微波炮制法；酒制延胡索；浸出物；原阿片碱；盐酸小檗碱；延胡索乙素；正交试验；高效液相色谱法 |
| KEYWORDS： | Microwave processing technology ； Yellow |
| 阅读数： | 371 次 |
| 本月下载数： | 1 次 |
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