草乌豆腐法炮制工艺研究

目的 探索最佳的豆腐法炮制草乌的工艺参数。方法 采用L₁₆(4₃)正交试验方法,以浸漂时间,水煮时间和豆腐用量三因素,各设置四水平进行16次试验,每次实验结果均以单酯型和双酯型生物碱总量测定数据为评判指标。结果 浸漂时间四水平四次试验结果的单酯型生物碱含量分别为0.11%、0.07%、0.062%和0.048%；水煮时间四次结果的含量分别为0.081%、0.066%、0.074%和0.067%；豆腐用量四次结果的含量分别为0.070%、0.072%、0.080%和0.073%；双酯型生物碱16次测定结果均小于0.034%。结论 三因素中对单酯型生物碱含量影响大小的次序为浸漂时间>水煮时间>豆腐用量。在上述任何条件下,毒性成分双酯型生物碱均小于中国药典的限度要求,均符合规定,而毒性成分双酯型生物碱总量随豆腐用量的增加而明显减少。豆腐法炮制草乌的最佳工艺条件为A3B3C2,即浸漂6天,水煮5小时,加豆腐25%。

Study on the Processing Technology for Aconiti Kusnezoffii Radix by Bean Curd

ABSTRACT: OBJECTIVE To explore the optimal parameters of bean curd processed Aconiti kusnezoffii Radix. METHODS Orthogonal test [L16(43)] was adopted to investigate soaking time, decocting time and bean curd proportion on the processing technology. The monoester alkaloids and diester-alkaloids were measured as the evaluation indexes. RESULTS The contents of monoester alkaloids were 0.11%, 0.07%, 0.062% and 0.048% respectively under the four levels of soaking time, 0.081%, 0.066%, 0.074% , 0.067% respectively under the four levels of decocting time, 0.070%, 0.072%, 0.080% ,0.073% respectively under the four levels of bean curd proportion. The contents of diester-alkaloids of the 16 processed samples were all less than 0.034%. CONCLUSION The order of the influence on the content of monoester alkaloids was: soaking time>decocting time > bean curd proportion. Under any of the above conditions, the diester-alkaloids were all less than the limit of Chinese Pharmacopoeia. The contents of diester-alkaloids were reduced clearly with the increase of the amount of bean curd. The optimal parameters of the processing were as follows: soaking time was 5 days, decocting time was 5 hours and bean curd proportion was 25% of medicinal herbs.