延胡索炮制工艺规范化研究*

Study on processing techniques of Corydalis

关键词:  延胡索  延胡索乙素  去氢紫堇碱  高效液相色谱法  炮制工艺  正交实验

Key words:  corydalis  tetrahydropahnatine  dehydrocorydaline  HPLC  processing technology  orthogonal design

摘要:

[目的]优选延胡索的最佳炮制工艺,为规范延胡索的炮制工艺提供技术参数。[方法]采用正交实验法,以延胡索乙素、去氢紫堇碱的含量为考察指标,对破碎度、辅料用量、拌润时间、炒制温度(或加水量)等影响因素进行研究。[结果]延胡索的最佳醋炙工艺为破碎粒度0.4～0.5cm,加醋40%,拌润2h,炒温150℃;最佳酒炙工艺为破碎粒度0.4～0.5cm,加酒20%,拌润6h,炒温120℃;最佳醋煮工艺为破碎粒度0.2～0.3cm,加醋20%,拌润4h,加水量80%～120%。[结论]这3种方法简单,稳定,重现性良好,对实现延胡索炮制的规范化具有积极意义。

Abstract:

[Objective] To choice the most suitable processing conditions for Corydalis and to provide a standard processing procedure.[Methods] Orthogonal design was adopted to optimize the processing methods.The content of Tetrahydropalmatine and Dehydrocorydaline were the evaluation indexs.[Results] The optimized conditions of vinegar-fried Corydalis were fragmenting to 0.4-0.5 cm,adding the vinegar quality ratio of 40%,mixing run for 2 hours and frying at the temprature of 150℃;The optimized conditions of liquor-fried Corydalis were fragmenting to 0.4-0.5cm,adding the liquor quality ratio of 20%,mixing run for 6 hours,and fying at the temprature of 120℃;The optimized conditions of vinegar-sauted Corydalis were fragmenting to 0.2-0.3cm,adding the vinegar quality ratio of 20% and the water ratio of 80%-120% and mixing run for 2 hours.[Conclusion] This three methods are reliable,simple,and have a food repeatability,there are positive meanings for Corydalis standardization.