| 引用本文: | 赵维良,严爱娟,黄琴伟,谭春梅,张文婷.草乌豆腐法炮制工艺研究[J].中国现代应用药学,2018,35(1):107-110. |
| ZHAO Weiliang,YAN Aijuan,HUANG Qinwei,TAN Chunmei,ZHANG Wenting.Study on the Processing Technology for Aconiti Kusnezoffii Radix by Bean Curd[J].Chin J Mod Appl Pharm(中国现代应用药学),2018,35(1):107-110. |
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| 摘要: |
| 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3因素，各设置4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4水平4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4次结果的含量分别为0.081%，0.066%，0.074%和0.067%；豆腐用量4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>0.034%。3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。在实验条件下，毒性成分双酯型生物碱均小于中国药典的限度要求，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。结论 豆腐法炮制草乌的最佳工艺条件为A3B3C2，即浸漂6 d，水煮5 h，加豆腐25%。 |
| 关键词: 草乌 制草乌 北乌头 豆腐法炮制 炮制工艺 |
| DOI：10.13748/j.cnki.issn1007-7693.2018.01.024 |
| 分类号:R283.3 |
| 基金项目: |
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| Study on the Processing Technology for Aconiti Kusnezoffii Radix by Bean Curd |
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ZHAO Weiliang1, YAN Aijuan2, HUANG Qinwei1, TAN Chunmei1, ZHANG Wenting1
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1.Zhejiang Institute for Food and Drug Control, Hangzhou 310052, China;2.Zhejiang Pharmaceutical College, Ningbo 315100, China
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| Abstract: |
| OBJECTIVE To explore the best parameters of processing Aconiti Kusnezoffii Radix by bean curd. METHODS Orthogonal test[L16(43)] was adopted to investigate soaking time, decocting time and bean curd proportion on the processing technology, in which sixteen experiments were set up. 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 >0.034%. The order of the influence on the content of monoester alkaloids was:soaking timeCONCLUSION The best parameters of the processing are as follows:soaking time is 5 d, decocting time is 5 h and bean curd proportion is 25% of medicinal herbs. |
| Key words: Aconiti Kusnezoffii Radix prepared Aconiti Kusnezoffii Radix Aconitum kusnezoffii process with bean curd processing technology |
