| 指纹图谱技术优选甘草炙吴茱萸的炮制工艺 |
| |
| 引用本文： | 陈华国,马青青,周欣,杨世林.指纹图谱技术优选甘草炙吴茱萸的炮制工艺[J].中国实验方剂学杂志,2012,18(17):31-35. |
| |
| 作者姓名： | 陈华国 马青青 周欣 杨世林 |
| |
| 作者单位： | 贵州师范大学天然药物质量控制研究中心,贵阳 550001;贵州省山地环境信息系统与生态环境保护重点实验室,贵阳 550001 |
| |
| 基金项目： | 贵阳市科技计划项目 ;贵州省科技创新人才团队建设项目 |
| |
| 摘 要： | 目的:优选甘草炙吴茱萸的炮制工艺.方法:采用吴茱萸脂溶性及水溶性成分指纹图谱技术,单因素试验考察甘草用量、闷润时间、炒制温度、炒制时间4个因素对制吴茱萸炮制工艺的影响.结果:炒制温度和炒制时间对吴茱萸指纹图谱具有显著影响,最佳炮制工艺为药材-甘草100:6,闷润3h,180℃炒制10 min.结论:该优选工艺稳定可行,可为规范甘草炙吴茱萸炮制工艺提供试验依据.
|
| 关 键 词： | 指纹图谱 炙吴茱萸 炮制工艺 甘草 |
| 收稿时间： | 2012/4/21 0:00:00 |
Optimization of Processing Technology for Glycyrrhiza Uralensis-Processed Evodia rutaecarpa by HPLC Fingerprint Technique |
| |
| CHEN Hua-guo,MA Qing-qing,ZHOU Xin and YANG Shi-lin.Optimization of Processing Technology for Glycyrrhiza Uralensis-Processed Evodia rutaecarpa by HPLC Fingerprint Technique[J].China Journal of Experimental Traditional Medical Formulae,2012,18(17):31-35. |
| |
| Authors: | CHEN Hua-guo MA Qing-qing ZHOU Xin and YANG Shi-lin |
| |
| Institution: | Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang 550001,China;Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guiyang 550001,China;Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang 550001,China;Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guiyang 550001,China;Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang 550001,China;Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guiyang 550001,China;Research Center for Quality Control of Natural Medicine, Guizhou Normal University, Guiyang 550001,China;Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment, Guiyang 550001,China |
| |
| Abstract: | Objective:To optimize processing technology of Glycyrrhiza uralensis-processed Evodia rutaecarpa.Method: Fingerprint technique of hydrophilic and lipophilic components in E.rutaecarpa was used,single factor test was employed to investigate effect of four factors including the amount of G.uralensis,moistening time,frying temperature and time on processing technology of E.rutaecarpa.Result: Frying temperature and time had significant effect on fingerprint of E.Rutaecarpa,optimum processing technology was as follows:ratio of G.uralensis to raw material 6 ∶ 100,fryed 10 min at 180 oC after moistening 3 h.Conclusion: This optimized technology was stable and feasible,it could provided a scientific basis for standardization for processing technology of G.uralensis-processed E.rutaecarpa. |
| |
| Keywords: | fingerprint processed Evodia rutaecarpa processing technology Glycyrrhiza uralensis |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《中国实验方剂学杂志》浏览原始摘要信息 |
| 点击此处可从《中国实验方剂学杂志》下载免费的PDF全文 |
|
