不同粒度的炒牛蒡子煮散工艺比较

目的：比较不同粒度炒牛蒡子中各成分煎出率及浸膏得率。方法：以传统炒牛蒡子饮片为对照，记为1号，将炒牛蒡子粉碎制成3种不同粒度的煮散饮片，分别记为2号、3号、4号，以HPLC法测定含量，对比各组绿原酸、异绿原酸A、牛蒡苷、牛蒡子苷元煎出率及浸膏得率。结果与结论：对各成分煎出率及浸膏得率进行综合加权评分，4号炒牛蒡子煮散饮片总评分高于其它组别。

Comparison of Different Particle Size of Fried Fructus Arctii Powder for Boiling

Objective: To analyze and compare the decocting rate and extract rate of different size of fried Fructus Arctii. Methods: The traditional fried Fructus Arctii was used as the control, and recorded as No.1. The fried Fructus Arctii was crushed into 3 different particle sizes for boiling, which were recorded as No.2, No.3 and No.4, respectively. The decocting rates of chlorogenic acid, isochlorogenic acid A, arctiin and arctigenin and the extract rates of each group were compared. Results & Conclusion: The comprehensive weighted score, based on total score of decoction rates of each component and extract rate, of the traditional herb (No.1) was lower than those of its crushed ones (No.2, No.3 and No.4). The score of No.4 crushed powder (all particles passed 24 mesh sieve, with less than 40% passed 65 mesh sieve) was higher than those of the others.