首页|盐菟丝子工艺优化和含量测定研究

盐菟丝子工艺优化和含量测定研究

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目的:优选盐菟丝子最佳炮制工艺,并测定不同产地盐菟丝子中总黄酮与金丝桃苷含量,为后期临床应用提供参考依据.方法:采用紫外分光光度(UV)法与高效液相色谱(HPLC)法测定盐菟丝子总黄酮和金丝桃苷含量,通过熵权法计算其熵权值以计算其综合评分.采用三因素三水平法,考察炒制温度、炒制时间和氯化钠溶液质量分数3个因素,确定盐菟丝子最佳炮制工艺参数.用优选出的最佳工艺参数炮制12批不同产地菟丝子,进行含量测定,完善盐菟丝子质量标准研究.结果:盐菟丝子最优炮制工艺为1％氯化钠溶液浸泡2h,100～110 ℃炒制15 min.用预测得出的最佳工艺条件平行试验3次,实际测得平均综合评分为93.57,与理论预测值96.61相对误差为3.14％,与响应面分析预测值接近.12批菟丝子经过炮制后总黄酮含量增加,金丝桃苷含量减少.盐炙品总黄酮含量在27.23～41.26 mg/g之间,金丝桃苷含量在2.72～3.49 mg/g之间.结论:Box-Behnken Design响应面优化盐菟丝子炮制工艺可靠稳定,具有实用价值.盐菟丝子总黄酮含量高于生品,金丝桃苷含量低于生品,建议在盐菟丝子质量标准中加入总黄酮作为含量测定指标.
Study on Process Optimization and Content Determination of Salt Dodder
Objective:To determine the optimal processing technology of salt-processed dodder and determine the total flavonoids and hyperoside content in salt dodder from different regions,in order to provide reference for later clinical application.Methods:The contents of total flavonoids and hyperoside in salt-processed dodder were determined by UV and HPLC.The entropy weight was calculated by entropy weight method to calculate its comprehensive score.The factors of stir-frying temperature,stir-frying time and brine concentration were investigated by three-factor and three-level method,and the optimal processing parameters of salt-processed dodder were determined.Totally 12 batches of dodder from different origin were processed with the optimum process parameters,and the total flavonoids and hyperoside content was determined.The quality standard of salt-processed dodder was improved.Results:The optimum processing technology of salt-processed dodder was soaking in 1％saline for 2h and stir-frying at 100-110 ℃ for 15 min.The predicted optimal process conditions were tested in triplicate.The average comprehensive score measured in practice was 93.57,and the relative error with the theoretical predicted value of 96.61 was 3.14％,which were close to the predicted values by response surface analysis.The total flavonoid content of 12 batches of salt-processed dodder increased while the hypericin content decreased after processing.The total flavone content of the salt-prepared product was between 27.23-41.26 mg/g,and the hypericin content was between 2.72-3.49 mg/g.Conclusion:Box-Behnken Design response surface optimization of salt-processed salt-processed dodder processing technology is reliable and stable,and it has practical value.The content of total flavonoids in salt dodder was higher than that in raw products,while the content of hypericin was lower.It is recommended to add content of total flavonoids to the quality standard of salt dodder as a content determination index.

salt-processed dodderprocessing technologycontent determinationresponse surface method-ologytotal flavoneshyperosideentropy weight method

曾妍、王佳义、晏金珍、付小梅、刘应蛟、钟卫红、吴志瑰

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江西中医药大学,江西 南昌 330004

范崔生全国名中医传承工作室,江西 南昌 330004

盐菟丝子 炮制工艺 含量测定 响应面法 总黄酮 金丝桃苷 熵权法

江西省中医药管理局科技计划项目江西中医药大学中药学一流学科建设科研项目范崔生全国名中医传承工作室江西中医药大学重点学科(2021)

2020B0384JXSYLXK-ZHYAO026国中医药人教函[2018]119号

2024

10.13862/j.cn43-1446/r.2024.07.011

中医药导报
湖南省中医药学会 湖南省中医管理局

中医药导报

CSTPCD
影响因子：0.952
ISSN：1672-951X
年,卷(期)：2024.30(7)