期刊论文

Optimization of processing technology for prepared Coptidis Rhizoma with vino by Box-Behnken design-response surface method

中文

药物评价研究

1674-6376

2014

37

4

341-345

10.7501/j.issn.1674-6376.2014.04.011

湖南省科技厅重点项目（2012TF1005）；

本校为第一机构

目的优选酒黄连的最佳炮制工艺。方法以小檗碱等4种生物碱含量之和、醇浸膏得率、外观性状为评价指标,采用Box-Behnken设计-效应面法考察黄酒用量、闷润时间、炒制温度、炒制时间对其质量的影响,优选酒黄连的炮制工艺参数。结果黄连最佳酒炙工艺为黄酒用量12 g（药材与黄酒用量比为1∶12）,闷润时间75 min,炒制温度100℃,炒制时间为7 min。结论优选的酒黄连炮制工艺合理可行,可制备出质量可控的酒黄连饮片。

Objective To optimize the processing technology for prepared Coptidis Rhizoma with vino. Methods The contents of berberine, epiberberine, coptisine, palmatine, extraction rate, and appearance in the rhizomes of Coptis chinensis were determined and were used as the investigative indexes to optimize the processing technology for prepared Coptidis Rhizoma with vino by Box-Behnken design-response surface method. The effect of wine amount, stuffy embellish time, stir-frying temperature, and stir-frying time on the quality of prepared Coptidis Rhizom...