黄芪炮制工艺优化及不同炮制品成分比较

目的:优化黄芪蜜炙、盐炙、醋炙工艺,并比较不同炮制品水溶出物溶出率、黄芪甲苷含量差异。方法:采用均匀设计试验,以加辅料(蜜、盐、醋)倍数、浸泡时间、炒制时间、炒制温度为考察因素,以水溶出物溶出率、黄芪甲苷含量的综合评分为指标,优选炮制工艺;采用香草醛-硫酸比色法测定黄芪甲苷含量。结果:蜜炙、盐炙、醋炙最优工艺为加蜜、盐、醋倍数分别为1:7、1:1、1:1(均为V/V),炒制时间分别为13、5、5min,炒制温度分别为70、240、70℃,浸泡时间均为0.5h;盐炙黄芪水溶出物溶出率高于醋炙品,且有显著性差异(P<0.01),而3种炮制方法下黄芪甲苷含量差异不明显。结论:所选工艺稳定、可靠;不同炮制方法对水溶出物有显著性影响。

Optimization of Processing Technology of Astragalus membranaceus and Comparison of the Components of Different Processed Products

OBJECTIVE：To optimize the processing technology of honey-fried,salt-fried and vinegar-fried Astragalus membranaceus,and to compare dissolution rate of water soluble extraction and astragaloside content in different processed products.METHODS：Uniform design was employed to optimize the processing technology with the ratio of materials（honey,salt,and vinegar） to drugs,soaking time,fried time and fried temperature as factors using dissolution rate of water soluble extraction and astragaloside content of the comprehensive score as index;vanillin-sulfuric acid colorimetry was used to determine content of astragaloside.RESULTS：The optimal conditions of honey-fried,salt-fried and vinegar-fried were as follows：ratio of materials to drugs 1：7,1：1,1：1（V/V）,fried time of 13 min,5 min,5 min,fried temperature of 70 ℃,240 ℃,70 ℃ and soaking time of 0.5 h.The dissolution rate of water soluble extraction from salt-fried A.membranaceus was higher than that of vinegar-fried product,there was significant difference（P〈0.01）.The content of astragaloside in 3 processed products had no significant difference.CONCLUSION：The method is stable and reliable.Different processing methods have deeply influenced water soluble extraction.