盐川楝子炮制工艺的初步研究

[目的]探讨盐制川楝子的炮制工艺。[方法]以川楝素含量为指标,采用正交设计实验,以闷润时间、烘制温度、药材大小规格为考察因素筛选炮制工艺。[结果]小规格川楝子药材,用2 g盐加40 mL蒸馏水配成的溶液闷润3 h,然后在200℃下烘干,取出放凉为最佳条件。[结论]优选的饮片加工工艺合理可行,其高效液相色谱(HPLC)方法准确、重复性好,适用于川楝子饮片的质量控制。

Preliminary study on processing technology of salted toosendan

[Objective] To investigate the processing technology of salted Toosendan.[Methods] Taking toosendanin as the indicators of target content,screening the processing technology by using the orthogonal experimental design and taking moistening the time,baking temperature and the size specifications as the study factors of investigation.[Results] Small size Toosendan herbs,adding 40ml of distilled water and 2 g salt to make a solution,moistening for 3 h,and then drying at 200 ℃,removing and letting cool were the best conditions of processing.[Conclusion] This optimal processing technology of the herbal pieces is rational and feasible,the HPLC method is accurate,reproducible,and applicable to the quality control of the herbal piece of Toosendan.