板蓝根饮片炮制工艺研究

目的:优选板蓝根饮片的炮制工艺。方法:采用冷水浸泡法、润制法和蒸制法对板蓝根药材进行炮制;以外观性状、水分、浸出物、(R,S)-告依春含量及4个色谱特征峰的峰面积为指标,通过SPSS19.0软件进行主成分分析,对不同炮制工艺的板蓝根饮片进行质量评价。结果:不同炮制工艺的板蓝根饮片质量存在一定差异,综合得分为:B4>B2>A3>B5>A4>A2>B6>B3>C4>C3>C2>A1>C1>B1,均高于板蓝根药材。优选的板蓝根饮片炮制工艺为润制12 h,切厚片,50℃干燥12 h。结论:本研究为板蓝根饮片的炮制工艺研究提供了参考。

Study on Processing Technology of Banlangen(Isatidis Radix)

Objective: To optimize the processing technology of Banlangen(Isatidis Radix). Methods: Cold water immersion, moistening and steaming methods were used to process Banlangen(Isatidis Radix). Taking appearance properties, water content, extracts,(R, S)-goitrin content and the peak area of 4 chromatographic characteristic peaks as indicators, the quality of Banlangen(Isatidis Radix) prepared by different processing techniques was evaluated by principal component analysis(PCA) with SPSS19.0 software. Results: There were certain differences in the quality of Banlangen(Isatidis Radix) prepared by different processing techniques. The comprehensive scores were as follows: B4>B2>A3>B5>A4>A2>B6>B3>C4>C3>C2>A1>C1>B1, which were higher than those of Banlangen(Isatidis Radix). The optimal processing technology of Banlangen(Isatidis Radix) was moistening for12 h, cutting thick pieces and drying at 50 ℃ for 12 h. Conclusion: This study provides a reference for the processing technology of Banlangen(Isatidis Radix).