| 酒制甘肃丹参的炮制工艺研究 |
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| 引用本文： | 宋平顺,杨树声,马真金,郭永福. 酒制甘肃丹参的炮制工艺研究[J]. 中国中医药信息杂志, 2010, 17(5): 49-51 |
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| 作者姓名： | 宋平顺 杨树声 马真金 郭永福 |
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| 作者单位： | 1. 甘肃省药品检验所,甘肃,兰州,730000
2. 定西市人民医院,甘肃,定西,743000 |
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| 摘 要： | 目的以甘肃丹参中脂溶性成分、水溶性成分为指标,通过正交试验探讨酒制甘肃丹参的炮制工艺。方法采用高效液相色谱法,以脂溶性成分、水溶性成分含量为指标,通过正交设计筛选炮制工艺。结果水提取对脂溶性成分转移率仅为2.4%,实际意义不大;而对水溶性成分丹酚酸B含量有显著影响,最佳工艺条件为10%的黄酒,加20%的酒量,在80℃炒炙4min。结论选择最佳炮制工艺对于酒制甘肃丹参的制备较为合理。
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| 关 键 词： | 甘肃丹参 炮制工艺 正交试验 丹酚酸B 高效液相色谱法 |
Study on Processing Technology of Wine Gansu Salvia |
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| Affiliation: | SONG Ping-shun, YANG Shu-sheng, MA Zhen-jin, et al (1. Gansu Institute for Drug Control, Lanzhou 730000, China; 2.People＇s Hospital of Dingxi, Dingxi 743000, China) |
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| Abstract: | Objective With fat-soluble ingredients and water-soluble components as indicators, to investigate the processing technology of wine Gansu Salvia by orthogonal test. Method With fat-soluble ingredients and water-soluble components determined by HPLC, the processing technology of wine Gansu Salvia was optimized by orthogonal test. Result The transfer rate of fat-soluble ingredients with water extraction was 2.4%, with little significance, while it had a significant impact on salvianolic acid B. The best process condition was 10% yellow rice wine, added 20% wine, fried in 80 ℃ for 4 min. Conclusion It was reasonable to choose the best process condition for wine Gansu Salvia. |
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| Keywords: | Gansu Salvia processing technology： orthogonal test： Salvianolic acid： HPLC |
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