基于热分析的生地黄炒炭炮制工艺研究

目的采用热分析技术对生地黄炭的最佳炮制温度进行探讨,建立地黄炒炭炮制过程中内在能量变化的量化方法和评价指标。方法采用热重-微商热重(TG-DTG)技术,对地黄样品、地黄各提取物与对照品进行程序升温及恒温的热解特性研究及热分析动力学研究,分析生地炭炮制温度上限,推导生地黄炒炭的最佳温度及内在能量变化。结果(333.4±4.9)℃为生地炭武火炒炭温度上限,在(228.5±8.1)℃附近出现转化速率峰值,对应转化率约为0.3,活化能处于极值前,216.3℃为地黄炒炭最佳温度。结论本研究模拟了生地炭的炮制过程,建立了地黄炭炮制过程中的内在能量变化的量化方法和评价指标,为生地炭的炮制提供新的思考角度。

Study on the processing technology of unprocessed rehmannia root charcoal based on thermal analysis

Objective To study the optimal processing temperature of unprocessed rehmannia root charcoal by employing thermal analysis technology,and to establish the quantitative method and evaluation index of internal energy change during the processing of rehmannia root charcoal.Methods Thermogravimetric-derivative thermogravimetric(TG-DTG)technology was used to study the pyrolysis characteristics and thermal analysis kinetics of the rehmannia root sample,its extracts and the reference substance at programmed temperature and constant temperature.The upper limit of processing temperature was analyzed,and the optimal temperature and internal energy change were deduced.Results The upper temperature limit for high heat stir-frying raw rehmannia root was(333.4±4.9)℃.The peak conversion rate appeared at around(228.5±8.1)℃,and the corresponding conversion rate was about 0.3.Before the activation energy reached its extreme value,the best temperature for stir-frying was 216.3℃.Conclusion This study has simulated the processing process of rehmannia root charcoal,established the quantitative method and evaluation index of internal energy changes in the processing process,and provided a new perspective for the processing of rehmannia root charcoal.