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目的:优选瓦楞子的炮制工艺,为控制瓦楞子炮制品的质量奠定基础。方法:以性状、饮片得率、水溶性浸出物含量、水煎液Ca2+含量和水浸液p H的综合评分为指标,通过单因素试验和正交试验优选瓦楞子煅制工艺和煅醋淬工艺,并与其煅制后盐水淬工艺、水淬工艺进行比较。结果:瓦楞子最佳煅制工艺条件为温度750℃,煅制时间30 min;最佳煅醋淬工艺条件为温度850℃,煅制90 min后立即投入0.3倍量醋浓度为9%的米醋中进行醋淬,至醋吸净为度;不同炮制工艺多指标综合评分的排序为煅醋淬品>煅制品>煅盐水淬品>煅水淬品;最优工艺条件下煅醋淬品的性状符合“灰白色,质地酥脆”的要求,其饮片得率67.40%,p H 12.47,水溶性浸出物质量分数9.70%,水煎液Ca2+质量分数7.01%。结论:优选的炮制工艺稳定可行,可指导今后工业化生产,提高瓦楞子炮制品的质量,确保临床用药的安全性和有效性。
Objective: To optimize the processing technology of corrugated seeds and lay the foundation for the quality control of corrugated sub-products. Methods: Based on the comprehensive evaluation of traits, yield of Pieces, content of water-soluble extract, Ca2 + content of decoction and p H of aqueous extract as index, single-factor test and orthogonal test were used to optimize the corrugated process and calcined vinegar Process, and after its salt water quenching process, water quenching process for comparison. Results: The optimum conditions of corrugation were as follows: the temperature was 750 ℃ and the calcination time was 30 min; the optimal condition of calcination and vinegar quenching was temperature 850 ℃; 0.3 times the vinegar concentration of 9% vinegar In the vinegar quenching, to vinegar to absorb the net for the degree; different processing methods of multi-index comprehensive rating of the order of calcined vinegar quenching products> calcined product> calcined brine quenched product> calcined water quenched product; optimal process conditions calcined vinegar quenched product The traits conformed to the requirement of “gray and crisp texture”, the yield of the piece was 67.40%, p H 12.47, the content of water-soluble extract 9.70%, and the decoction Ca2 + 7.01%. Conclusion: The preferred processing technology is stable and feasible, which can guide the industrialized production in the future, improve the quality of corrugated sub-products and ensure the safety and effectiveness of clinical medication.