正交实验法优选酒洗红花的炮制工艺

Optimization of the processing technology of safflower processed with liquor by orthogonal test

关键词:  酒洗红花  正交设计  炮制工艺  含量测定  指纹图谱

Key words:  wine-washed safflower  orthogonaldesign  processing technology  content determination  fingerprint

摘要:

[目的] 优选酒洗红花的最佳炮制工艺，明确工艺参数，为酒洗红花的科学研究提供实验依据。[方法] 采用正交实验以羟基红花黄色素A及山奈素为指标，考察加酒量、浸吸时间和烘干温度对酒洗红花炮制工艺的影响，并对其炮制前后的含量差异及其水煎液指纹图谱进行对比。[结果] 最终确定较佳的酒洗方法为：加酒量为50%（每100 g药材加50 g黄酒），浸吸时间30 min，烘干温度40℃。炮制后羟基红花黄色素A与山奈素含量较生品降低，但差异较小；水煎液指纹图谱中大多数成分峰面积降低，小极性成分降低更明显。[结论] 优选的酒洗红花炮制工艺有较好的可行性和可控性，适用于工业化生产。

Abstract:

[Objective] To select the best processing method and parametersof safflower prepared with liquor, and thenprovide the basis for Scientific research.[Methods] The orthogonal experiment was carried out with hydroxysafflor yellow A and kaempferol as indicators.the effects of alcohol content, soaking time and drying temperature were investigatedon the processing of wine-washed safflower. The difference in content and fingerprint of water decoction were compared before and after processing.[Results] The best process parameters were as follows:the amount of alcohol is 50% (50 g wine per 100 g of medicine), soaking time is 30 min, and baking temperature is 40℃. After processing, the content of hydroxysafflor yellow A and kaempferol was lower than that in raw product, but the difference was small, the peak areas of most components in the decoction fingerprint were decreased, especially of the small polar components.[Conclusion] The preferred wine-washed safflower processing technology has good feasibility and good controllability, and is suitable for industrial production.