白花丹炮制工艺考察

目的:优化白花丹炮制工艺,为该药材的临床安全应用提供参考。方法:以白花丹醌、香草酸含量的综合评分为指标,通过正交试验考察炮制时间、白酒用量、乙醇体积分数对白花丹炮制工艺的影响。采用HPLC测定白花丹醌及香草酸含量,流动相甲醇-0.15%磷酸梯度洗脱,检测波长260 nm。结果:最佳酒炙炮制工艺为白酒用量0.2 m L·g-1,炮制时间45 min,乙醇体积分数12%。白花丹醌、香草酸质量分数分别为0.013 0%,0.019 3%。结论:优选的工艺条件稳定可行、方法简便,可用于白花丹的质量控制与酒炙品制备。

Optimization of Processing Technology of Plumbago zeylanica

Objective: To optimize processing technology of Plumbago zeylanica. Method: With composite score of content of plumbagin and vanillic acid as index,orthogonal test was adopted to optimize processing technology of P .zeylanica by taking processing time,the amount of liquor and ethanol concentration as factors.Contents of plumbagin and vanillic acid were determined by HPLC,mobile phase was methanol -0.15% phosphoric acid for gradient elution,detection wavelength was 260 nm. Result: The best processing technology of P. zeylanicawas:processing time of 45 min,liquor dosage of 0.2 mL · g^-1,ethanol concentration of 12%.Contents of plumbagin and vanillic acid were 0.013 0% and 0.019 3%,respectively. Conclusion: This process is stable,feasible and suitable for quality control of P. zeylanica and preparation of its processed product with wine.