摘要
目的研究并确定黑豆汁炮制女贞子的工艺参数,为女贞子的应用提供数据支持。方法以酪醇、红景天苷、女贞苷和特女贞苷含量为评价指标,采用单因素实验分别考察辅料用量、闷润时间、蒸制时间对女贞子中4种成分的影响。以层次分析法(AHP)、多指标综合评分法结合正交试验考察辅料用量、闷润时间、蒸制时间对黑豆汁制女贞子炮制品质量的影响,优选黑豆汁制女贞子炮制工艺参数。结果黑豆汁炮制女贞子最佳工艺条件为:每100g女贞子,用黑豆汁20g,闷润1h,蒸制6h。结论该炮制方法稳定、可靠,重复性好,具有一定的工业化应用价值。
Objective To study and determine the preparation parameters of Fructus Ligustris processed by black bean juice,and to provide data support for the application of Fructus Ligustris.Methods The contents of tyrosol,salidroside,ligustrin and special ligustrin were used as evaluation index,and the effects of excipients dosage,steaming time and dampening time on the four components of Ligustrin were investigated by single factor experiment.The effects of the amount of excipients,the steaming time and the dampening time on the quality of the black bean ligustrum were investigated by AHP and orthogonal test,and the processing parameters of the black bean juice Ligustrum were optimized.Results The optimum processing conditions were as follows:for every 100g of Ligustrum,25g of black bean juice was used,moistened for 1h and steamed for 8h.Conclusion The processing method is stable,reliable and reproducible,and has certain industrial application value.
作者
魏玉
石延榜
王彬
孙敬佩
刘红宇
孙悦
薛东磊
WEI Yu;SHI Yan-bang;WANG Bin;SUN Jing-pei;LIU Hong-yu;SUN Yue;XUE Dong-lei(Henan University of Traditional Chinese Medicine,School of Pharmacy,Zhengzhou 450008,China)
出处
《时珍国医国药》
CAS
CSCD
北大核心
2024年第5期1160-1163,共4页
Lishizhen Medicine and Materia Medica Research
基金
河南中医药大学科研苗圃工程项目(MP2022-13)。
关键词
黑豆汁
女贞子
炮制工艺
指标权重系数
层次分析法(AHP)
Black bean juice
Fructus Ligustris
Processing technology
Index weight coefficient
Analytic Hierarchy Process(AHP)
