| 引用本文: | 李正龙,胡德,董欣,隋欣彤,王淑敏.米炒红娘子炮制工艺优化及其质量标准建立[J].中国现代应用药学,2023,40(16):2237-2242. |
| LI Zhenglong,HU De,DONG Xin,SUI Xintong,WANG Shumin.Optimization of Processing Technology and Establishment of Quality Standards for Rice-fried Huechys Sanguinea[J].Chin J Mod Appl Pharm(中国现代应用药学),2023,40(16):2237-2242. |
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| 米炒红娘子炮制工艺优化及其质量标准建立 |
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李正龙, 胡德, 董欣, 隋欣彤, 王淑敏
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长春中医药大学, 长春 130117
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| 摘要: |
| 目的 优化红娘子炮制工艺，建立米炒红娘子质量标准。方法 以浸出物、气味、色泽、破碎度及蛋白质含量为评价指标，结合熵权法-层次分析法建立综合评价方法，考察炒制时间、炒制温度及药材与辅料比例对米炒红娘子质量的影响，通过正交试验优选最佳炮制工艺。对米炒红娘子进行显微鉴别、薄层鉴别，测定其水分、灰分、浸出物及重金属含量，建立质量标准。结果 红娘子最佳炮制工艺为将2倍量大米投入炒药锅炒至冒烟时投入净制红娘子，140 ℃翻炒6 min。测得炮制品浸出物含量199 mg·g-1，气味、色泽、破碎度分值均为5，蛋白质含量为136 mg·g-1。米炒红娘子水分含量为2.97%，总灰分及酸不溶性灰分含量分别为3.79%，0.33%，重金属铅、镉、砷、汞、铜含量分别为2.26，1.91，0.06，0.13，38.14 mg·kg-1，黄曲霉毒素B1、B2、G1、G2均低于检出限0.1 μg·kg-1，浸出物含量为20.10%。结论 红娘子炮制工艺可靠、稳定，为规范红娘子饮片的炮制工艺和质量标准提供科学依据。建议米炒红娘子水分含量<3.56%，总灰分及酸不溶性灰分分别<4.55%、0.40%，重金属铅含量<2.71 mg·kg-1、镉<2.29 mg·kg-1、砷<0.07 mg·kg-1、汞< 0.16 mg·kg-1、铜<45.77 mg·kg-1，浸出物含量>16.08%，黄曲霉毒素B1、B2、G1、G2<0.1 μg·kg-1。 |
| 关键词: 红娘子 炮制工艺 质量标准 |
| DOI：10.13748/j.cnki.issn1007-7693.20223431 |
| 分类号:R284.1 |
| 基金项目:吉林省中药材标准及中药饮片炮制规范项目(JLPZGF-2020-082) |
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| Optimization of Processing Technology and Establishment of Quality Standards for Rice-fried Huechys Sanguinea |
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LI Zhenglong, HU De, DONG Xin, SUI Xintong, WANG Shumin
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Changchun University of Traditional Chinese Medicine, Changchun 130117, China
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| Abstract: |
| OBJECTIVE To optimize the processing technology of Huechys sanguinea, and establish the quality standard of rice-fried Huechys sanguinea. METHODS Taking the exudates, scent, color, degree of crushing, and protein content as the evaluation indicators combining entropy weight method with analytic hierarchy process to establish a comprehensive evaluation method. The effects of frying time, temperature and the ratio of medicinal materials to excipients on the quality of rice-fried Huechys sanguinea were investigated, and an orthogonal test to optimize the best processing technology was established. Microscopic identification and thin-layer identification of rice-fried Huechys sanguinea, determination of its moisture, ash, extract and heavy metals, and establishment of quality standards. RESULTS The best processing process for Huechys sanguinea was after the rice with an excipient ratio of 1∶2 was frying and smoking, pour processed Huechys sanguinea, stir fry at 140 ℃ for 6 min. The extract content was 199 mg·g-1, the odor, color, and fragmentation scores were all 5, and the protein content was 136 mg·g-1. The moisture content of rice-fried Huechys sanguinea was 2.97%, the total ash content and acid insoluble ash content were 3.79% and 0.33% respectively, the contents of heavy metals lead, cadmium, arsenic, mercury and copper were 2.26, 1.91, 0.06, 0.13 and 38.14 mg·kg-1 respectively, and the aflatoxin B1, B2, G1 and G2 were all lower than the detection limit by 0.1 μg·kg-1, the content of extract was 20.10%. CONCLUSION The processing technology of Huechys sanguinea is reliable and stable, which provides a scientific basis for standardizing the processing technology and quality standards of Huechys sanguinea decoction pieces. It is suggested that the moisture content of rice-fried Huechys sanguinea is <3.56%, total ash and acid insoluble ash are <4.55% and 0.40% respectively, the content of heavy metal lead is <2.71 mg·kg-1, cadmium is < 2.29 mg·kg-1, arsenic is <0.07 mg·kg-1, mercury is <0.16 mg·kg-1, copper is <45.77 mg·kg-1, the content of extract is >16.08%, and aflatoxin B1, B2, G1, G2 are <0.1 μg·kg-1. |
| Key words: Huechys sanguinea processing technology quality standard |
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