蜜炙红芪饮片的现代炮制工艺研究
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摘要
目的优选一种基于产地加工炮制一体化的蜜炙红芪饮片的现代加工工艺。方法新鲜红芪药材直接切片,设计以加蜜量、干燥温度和干燥时间为影响因素的三因素三水平的正交试验,以蜜炙红芪饮片的总黄酮含量、总多糖含量和芒柄花素含量结合指纹图谱中共有峰峰面积与称样量比值为考察指标,采用综合评分法优选蜜炙红芪饮片的现代加工工艺参数,并与传统方法制备的蜜炙红芪饮片进行比较。结果优选的蜜炙红芪饮片的现代加工工艺为:新鲜红芪药材,抢水冲洗泥土后,切厚片(3～6 mm),加入25%的炼蜜,拌匀,闷润至炼蜜被鲜红芪片充分吸收后,置于电热鼓风烘箱中,90°C干燥3 h,制得新型蜜炙红芪饮片。该饮片与传统炮制工艺制得的蜜炙红芪饮片相比,总多糖含量、总黄酮含量和芒柄花素含量等指标均较高。采用分时段双波长融合指纹图谱法选出的蜜炙红芪饮片的25个共有峰中,19个的峰面积与称样量比值相对于传统蜜炙红芪饮片的变化率为正值,各共有峰变化率的平均值达到2.03。结论基于产地加工炮制一体化的新型蜜炙红芪饮片的制备过程全程参数可控,总体成分组和指标性成分的含量相对于传统蜜炙红芪饮片均有显著提升,是一种切实可行的蜜炙红芪饮片的现代加工工艺。本研究为蜜炙红芪饮片的工程化、自动化生产提供了技术支持。
Objective To optimize a modern processing technology based on the integration of mizhi Hedysarum poilybotrys Hand.-Mazz processing.Methods Fresh Hedysarum poilybotrys Hand.-Mazz was directly sliced,an orthogonal experiment of three levels and three factors,which was influenced by the amount of honey,drying temperature and drying time,was designed.The content of the total polysaccharide,total flavonoids and formononetin of the candied red fragrant tablets were used.The ratio of the peak area to the sample weight of the common peak in the fingerprint combined with the fingerprint was used as the index.The comprehensive processing method was used to optimize the modern processing parameters of the candied red glutinous rice cake,and it was compared with the traditional method.Results The modern processing technology of the preferred candied red squid pieces worked as follows:fresh red medicinal herbs,after the soil having been rinsed,were cut into thick slices(3～6 mm),then 25% of refined honey was added in,well mixed,and suffocated to the nectar.After the fresh red bracts were fully absorbed,they were placed in an electric blast oven and dried at 90 °C for 3 h to prepare a new candied red simmering tablet.Compared with the candied red glutinous rice cake prepared by the traditional processing technology,the content of the total polysaccharide,total flavonoids and formononetin was higher.Of the 25 common peaks of the candied red glutinous rice cakes selected by the time-division dual-wavelength fingerprint fusion method,the ratio of the peak area of the 19 common peaks to the sample volume was compared with that of the traditional candied red simmered tablets.Positive values and average value of each common peak change rate reached 2.03.Conclusion The whole process parameters of the preparation of the new candied red glutinous rice cake based on the integration of production and processing were controllable.The content of the whole component group and the index component were significantly improved compared with the traditional candied red simmering tablets.The research provided a technical support for the engineering and automated production of mizhi Hedysarum poilybotrys Hand.-Mazz.
Objective To optimize a modern processing technology based on the integration of mizhi Hedysarum poilybotrys Hand.-Mazz processing.Methods Fresh Hedysarum poilybotrys Hand.-Mazz was directly sliced,an orthogonal experiment of three levels and three factors,which was influenced by the amount of honey,drying temperature and drying time,was designed.The content of the total polysaccharide,total flavonoids and formononetin of the candied red fragrant tablets were used.The ratio of the peak area to the sample weight of the common peak in the fingerprint combined with the fingerprint was used as the index.The comprehensive processing method was used to optimize the modern processing parameters of the candied red glutinous rice cake,and it was compared with the traditional method.Results The modern processing technology of the preferred candied red squid pieces worked as follows:fresh red medicinal herbs,after the soil having been rinsed,were cut into thick slices(3～6 mm),then 25% of refined honey was added in,well mixed,and suffocated to the nectar.After the fresh red bracts were fully absorbed,they were placed in an electric blast oven and dried at 90 °C for 3 h to prepare a new candied red simmering tablet.Compared with the candied red glutinous rice cake prepared by the traditional processing technology,the content of the total polysaccharide,total flavonoids and formononetin was higher.Of the 25 common peaks of the candied red glutinous rice cakes selected by the time-division dual-wavelength fingerprint fusion method,the ratio of the peak area of the 19 common peaks to the sample volume was compared with that of the traditional candied red simmered tablets.Positive values and average value of each common peak change rate reached 2.03.Conclusion The whole process parameters of the preparation of the new candied red glutinous rice cake based on the integration of production and processing were controllable.The content of the whole component group and the index component were significantly improved compared with the traditional candied red simmering tablets.The research provided a technical support for the engineering and automated production of mizhi Hedysarum poilybotrys Hand.-Mazz.
引文
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[10]李强,杜思邈,张忠亮,等.中药指纹图谱技术进展及未来发展方向展望[J].中草药, 2013, 44(22):3095—3104
[11]李群,王瑾,张会敏.正交试验法优选桑白皮蜜炙工艺[J].中草药, 2013, 44(3):286—290
[12]李计萍.中药新药研究中多糖含量测定方法探讨[J].中国中药杂志, 2014, 39(17):3392—3394
[13]刘玉明,李珂娴,何颖,等. NaNO2-Al(NO3)3-NaOH比色法测定枇杷花水提液中总黄酮含量[J].中华中医药学刊, 2018, 36(1):248—251
[14]李成义,王燕,强正泽,等.甘肃不同产地野生与栽培红芪中毛蕊异黄酮和芒柄花素含量比较研究[J].甘肃中医学院学报, 2014, 31(6):25—28
[15]白根本,王敏,杨鑫,等.市售黄芪饮片质量一致性的高效液相指纹图谱法评价[J].时珍国医国药, 2014,25(4):974—979
[16]高慧丰.炼蜜炮制机理研究:美拉德反应对炼蜜炮制及其生物活性的影响[D].济南:山东大学药学院, 2015
[17]封士兰,胡芳弟,赵健雄,等.高效液相色谱法研究红芪指纹图谱[J].分析化学, 2004, 32(6):710—714
[2]苏韫,张毅,李娟,等.红芪黄酮对肺纤维化模型大鼠基质金属蛋白酶-2及其抑制剂-1蛋白表达的影响[J].中国中医药信息杂志, 2015, 22(1):47—49
[3]舍雅莉,苏韫,张毅,等.红芪黄酮对肺间质纤维化模型大鼠微血管密度的影响[J].中国中医药信息杂志, 2014,21(4):43—45
[4]张毅,李娟,苏韫,等.红芪黄酮对肺纤维化模型大鼠肺组织转化生长因子-β1表达及超微结构的影响[J].中国中医药信息杂志, 2014, 21(3):47—49
[5]朱贝贝,畅艳娜,李应东,等.当归红芪多糖对辐射损伤心肌细胞线粒体凋亡通路的影响[J].北京中医药大学学报, 2015, 38(12):811—816
[6]杨涛,郭龙,李灿,等.红芪多糖HPS1-D的化学结构和抗补体活性研究[J].中国中药杂志, 2014, 39(1):89—93
[7]寇宁,李磊强,李钦,等.不同提取方法对红芪多糖体外抗氧化活性的影响研究[J].食品工业科技, 2015, 36(15):100—103, 108
[8]于杰,赵丕文,牛建昭,等.芒柄花素的植物雌激素作用研究[J].中国中药杂志, 2010, 35(22):3060—3064
[9]顾民华,洪文,唐传其,等.芒柄花素保护前脑缺血再灌注损伤中的血脑屏障并抑制神经炎症[J].暨南大学学报:自然科学与医学版, 2015, 36(1):34—39
[10]李强,杜思邈,张忠亮,等.中药指纹图谱技术进展及未来发展方向展望[J].中草药, 2013, 44(22):3095—3104
[11]李群,王瑾,张会敏.正交试验法优选桑白皮蜜炙工艺[J].中草药, 2013, 44(3):286—290
[12]李计萍.中药新药研究中多糖含量测定方法探讨[J].中国中药杂志, 2014, 39(17):3392—3394
[13]刘玉明,李珂娴,何颖,等. NaNO2-Al(NO3)3-NaOH比色法测定枇杷花水提液中总黄酮含量[J].中华中医药学刊, 2018, 36(1):248—251
[14]李成义,王燕,强正泽,等.甘肃不同产地野生与栽培红芪中毛蕊异黄酮和芒柄花素含量比较研究[J].甘肃中医学院学报, 2014, 31(6):25—28
[15]白根本,王敏,杨鑫,等.市售黄芪饮片质量一致性的高效液相指纹图谱法评价[J].时珍国医国药, 2014,25(4):974—979
[16]高慧丰.炼蜜炮制机理研究:美拉德反应对炼蜜炮制及其生物活性的影响[D].济南:山东大学药学院, 2015
[17]封士兰,胡芳弟,赵健雄,等.高效液相色谱法研究红芪指纹图谱[J].分析化学, 2004, 32(6):710—714
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