车前子酒炙工艺优选及其不同炮制品对比研究

Optimum processing technology with wine and comparative study of different processed products of Plantaginis Semen

关键词:  车前子  酒炙  炮制工艺  HPLC指纹图谱  出膏率

Key words:  Plantaginis Semen  wine product  processing technology  HPLC fingerprints  paste rate

摘要:

[目的] 优选酒炙车前子的最佳炮制工艺，并对车前子生品、酒炙品、盐炙品进行对比研究。[方法] 以车前子中京尼平苷酸和毛蕊花糖苷的含量为考察指标，选择加酒量、闷润时间、炒制温度、炒制时间为考察因素，通过单因素实验优选车前子的最佳酒炙工艺。采用高效液相色谱-二极管阵列检测器（HPLC-DAD）建立车前子水提液指纹图谱测定方法，通过指标成分含量、不同炮制品水提液的出膏率及指纹图谱相似度分析不同炮制品间的差异。[结果] 酒炙车前子的最佳炮制工艺为每100 g车前子加黄酒10 g，闷润60 min，150℃下炒制9 min。经盐炙和酒炙后，车前子中的京尼平苷酸和毛蕊花糖苷的含量均较生品显著增加，而两种炮制品并无统计学差异；在出膏率方面，盐炙和酒炙车前子的出膏率无明显差异，但均高于生车前子。高效液相色谱（HPLC）指纹图谱显示车前子生品、盐炙品和酒炙品具有很好的相似度。[结论] 优选出的车前子酒炙工艺稳定可行，并与盐车前子在成分上具有一致性，鉴于酒车前子已不再流通，在经典名方的开发研究中，可考虑用现行通用的盐车前子取代。

Abstract:

[Objective] To optimize the best wine processing technology of Plantaginis Semen and to compare the differences of the raw products,wine products and salt processed products of the Plantaginis Semen.[Methods] The contents of geniposidic acid and verbascoside were regarded as indicators. The dosage of wine,moistening time,stir-frying temperature and stir-frying time were taken as investigation factors. The best wine cellar process of Plantaginis Semen was optimized by single factor experiment. And the differences among the three processed products were analyzed by content of index components,paste rate of water extracts and HPLC fingerprints.[Results] The optimum processing technology for wine cellar was as follows:taking Plantaginis Semen 100 g,adding 10 g yellow rice wine,mixing well,moistening for 60 min,stir-frying at 150℃ for 9 min. After processing,the contents of geniposidic acid and verbascoside were significantly higher than crude products,but there was no statistical difference between the wine products and salt processed products. The HPLC fingerprints show that the two different processed products have good similarity. In terms of the paste rate of water extracts,there was no significant difference between the salted and wine-roasted,but both of them were higher than the raw one. There were good similarities among raw,salt processed and wine processed Plantaginis Semen in HPLC fingerprints.[Conclusion] The preferred wine cellar process is stable and feasible,and it keeps a good consistency with the salted one. Since the wine product is no longer in circulation at present,the current salt processed Plantaginis Semen can be used to replace it in the development of classical prescriptions.