文档介绍：中药茺蔚子炮制工艺优化的研究[ 摘要] 目的改进中药茺蔚子的炮制工艺,考察影响中药茺蔚子的炮制因素。方法设计正交试验, 考查中药茺蔚子的酒炒工艺, 并对其进行多因素分析。考察标准以茺蔚子中盐酸水苏碱为指标, 采用高效液相色谱结合蒸发光散射检测器( HPLC-ELSD )对其进行含量测定,采用方差分析等统计学方法分析数据, 找出最佳的优化方案。结果水煎煮提取的最佳工艺为 A1B3C3 ,即加水煎煮 3 次,第 1 次加 8 倍量水,浸泡 1h ,煎煮 h ;第 2 次加 6 倍量水,煎煮 h ,第 3 次加 6 倍量水,煎煮 h, 滤过, 合并滤液。炮制最佳工艺为 A3B2C1D3 , 即使用 25% 加酒量浸润茺蔚子药材 10 min 后,将其在 150 ℃下炒制 5 min 后即得。结论炮制的方法直接影响中药茺蔚子中盐酸水苏碱的含量, 本研究为改进中药茺蔚子的最佳炮制工艺提供了参考依据。[ 关键词] 茺蔚子;炮制工艺优化;盐酸水苏碱;高效液相色谱结合蒸发光散射检测器[ 中图分类号] R283 [ 文献标识码]A[ 文章编号] 1674-4721 ( 2015 ) 05(c) -0016-04 [Abstract] Objective To improve the processing technology of the Chinese traditional medicine Motherwort fruit , and investigate the factors influencing for the processing of Chinese traditional medicine Motherwort fruit. Methods The orthogonal experiment was designed to investigate the fried wine processing of Chinese traditional medicine Motherwort fruit , and the multiple-factor analysis was for Motherwort fruit was used Hydrochloric acid stachydrine as the index , which was used HPLC-ELSD to determine the content and the data were analyzed statistically by analysis of variance to find out the optimal scheme. Results Optimum water decoction was extracted for A1B3C3 , was decocted three times , the first with 8 times amount of water , soaked for 1h, boiled for h; second times with 6 times amount of water , boiled for h, third times with 6 times a