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    炒蛇床子炮制工艺优化及其质量标准建立

    Optimization of Processing Technology and Establishment of Quality Standards for Fried Cnidii Fructus

      摘要
    • 摘要:
      目的 优化炒蛇床子的炮制工艺，建立炒蛇床子质量标准。
      方法 以地奥司明、花椒毒酚、花椒毒素、佛手柑内酯、异佛手柑内酯、欧前胡素、蛇床子素和异欧前胡素8个成分作为评价指标，采用AHP-CRITIC复合熵权法对指标成分进行赋权，得到综合评分，在单因素考察的基础上，结合Box-Behnken响应面法考察投药量、炒制时间和炒制温度3个因素对炒蛇床子质量的影响，优选炒蛇床子炮制工艺。对炒蛇床子进行性状、显微、薄层鉴别，开展水分、总灰分、酸不溶性灰分、浸出物和含量测定项的考察，建立炒蛇床子质量标准(草案)。
      结果 炒蛇床子最佳工艺参数：30 g蛇床子，于103 ℃，炒制25 min。炒蛇床子水分含量范围为1.42%~3.08%，总灰分含量范围为7.82%~11.34%，酸不溶性灰分含量范围为0.45%~4.14%，乙醇浸出物(冷浸)含量范围为9.56%~16.08%，地奥司明、花椒毒酚、欧前胡素和蛇床子素的总量为5.61%~6.84%。经质量标准研究，拟定炒蛇床子水分含量应≤5.0%；总灰分应≤13.0%；酸不溶性灰分应≤5.0%；乙醇浸出物含量应≥8.0%；地奥司明、花椒毒酚、欧前胡素和蛇床子素的总含量应≥5.0%，其中蛇床子素的含量应≥1.0%，地奥司明含量应≥1.5%，花椒毒酚含量应≥0.03%。
      结论 响应面法优化得到的炒蛇床子炮制工艺稳定、可行。所建立的炒蛇床子质量标准，可为规范炒蛇床子饮片的炮制工艺和质量控制提供依据。

       

      Abstract:
      OBJECTIVE To optimize the concoction process of fried Cnidii Fructus and establish quality standard for fried Cnidii Fructus.
      METHODS Eight components of diosimin, xanthotoxol, xanthotoxin, bergapten, isobergaten, imperatorin, osthole and isoimperatorin, were used as evaluating indicators. AHP-CRITIC composite entropy weighting method was used to assign weights to the indicator components to obtain a composite score. On the basis of single-factor investigation, the Box-Behnken response surface method was used to investigate the effects of three factors, dosage, frying time and frying temperature, on the quality of fried Cnidii Fructus were investigated through one-way examination combined with response surface methodology to optimize the process of frying Cnidii Fructus concoction. Investigated the characterization, microscopic feature, thin-layer identification, moisture, check items, extraction and content determination of fried Cnidii Fructus, and established a draft quality standard for fried Cnidii Fructus.
      RESULTS The optimum process of fried Cnidii Fructus was as follows: drug dosage 30 g, fried temperature 103 ℃, fried time 25 min. The moisture content of the fried Cnidii Fructus ranged from 1.42% to 3.08%, the content of total ash ranged from 7.82% to 11.34%, the content of acid-insoluble ash ranged from 0.45% to 4.14%, and the content of leachate ranged from 9.56% to 16.08%. The total content of diosmin, xanthotoxol, imperatorin, and osthole was 5.61%−6.84%. After the study of quality standards, it was recommended that the moisture content of fried Cnidii Fructus should ≤5.0%; the total ash should ≤13.0%; the acid-insoluble ash should ≤5.0%; the content of leachate should ≥8.0%; and the total content of diosmin, xanthotoxol, imperatorin, and osthole should ≥5.0%, among which the content of osthole should ≥1.0%, diosmin should ≥1.5%, and the content of xanthotoxol should ≥0.03%.
      CONCLUSION  The processing technology of fried Cnidii Fructus is reliable and stable. The established quality standard of fried Cnidii Fructus can provide an experimental basis for standardising the concoction process and quality control of fried Cnidii Fructus.

       

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