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    草乌豆腐法炮制工艺研究

    Study on the Processing Technology for Aconiti Kusnezoffii Radix by Bean Curd

      摘要
    • 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%。

       

      Abstract: OBJECTIVE To explore the best parameters of processing Aconiti Kusnezoffii Radix by bean curd. METHODS Orthogonal testL16(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.

       

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