摘要
目的:通过考察经典名方清上蠲痛汤的煎煮时间、加盖与否和锉散粒度等工艺参数对其指标成分转移率的影响,确定清上蠲痛汤的最佳煎煮工艺。方法:建立清上蠲痛汤指标成分含量测定方法,以指标成分的含量和出膏率为指标,对清上蠲痛汤的煎煮工艺和锉散粒度进行优选。结果:确定了清上蠲痛汤的煎煮工艺为取日剂量饮片,粉碎(过4目筛),加水406 mL浸泡30 min,煮沸后再煎煮20 min,滤液趁热过200目筛,残渣加水316 mL,煮沸后再煎煮15 min,趁热过200目筛,合并2次滤液。结论:从指标成分含量和出膏率等方面考察清上蠲痛汤的煮散质量,较为全面地展示全方信息,为清上蠲痛汤后期标准研究和其他煮散类经典名方的煎煮工艺研究提供参考。
Objective:To investigate the influence of decocting time,capping,and particle size of powder on the transfer rate of index components in Qingshang Juantong Decoction and determine the optimal decocting process.Methods:The method for determining the content of index components in Qingshang Juantong Decoction was developed.With the evaluation indicators of the content of index components and extract yield,the decocting process and particle size of powder were optimized.Results:The optimal process is as below.The prepared pieces of one-day dosage was ground(passed through 4-mesh sieve)and mixed with 406 mL water for soaking for 30 min.Then the mixture was heated to boiling and decocted for 20 min,and the decoction was filtered with a 200-mesh sieve immediately.The dregs were boiled with 316 mL water for 15 min and the yielded decoction was filtered with the 200-mesh sieve.The filtrate was then put together.Conclusion:The decocting quality of Qingshang Juantong Decoction was investigated with the content of index components and extract yield,which can serve as a reference for formulating the standard of this prescription and the decoction of other classical formulas.
作者
王慧敏
祝倩倩
翟燕娟
王协和
袁健
陆兔林
张科卫
李松
WANG Hui-min;ZHU Qian-qian;ZHAI Yan-juan;WANG Xie-he;YUAN Jian;LU Tu-lin;ZHANG Ke-wei;LI Song(School of Pharmacy,Nanjing University of Chinese Medicine,Nanjing 210023,China;Tianjiang Pharmaceutical Co.,Ltd.,Jiangyin 214400,China)
出处
《中国现代中药》
CAS
2022年第10期1969-1974,共6页
Modern Chinese Medicine
基金
江苏省中药配方颗粒制备与质量控制关键技术重点实验室项目(BM2019003)。
关键词
清上蠲痛汤
经典名方
煎煮工艺
锉散粒度
指标成分
Qingshang Juantong Decoction
famous classical formulas
decocting process
particle size of powder
index components
