Wine-processed Techniques of Venenum Bufonis by Orthogonal Designed Method

YUAN Xu-jiang1; YUAN Meng-hong1; SHEN Jia-yin2; QIU Jian-she3

doi:10.13422/j.cnki.syfjx.2010.06.025

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Wine-processed Techniques of Venenum Bufonis by Orthogonal Designed Method

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- Wine-processed Techniques of Venenum Bufonis by Orthogonal Designed Method
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 16, Issue 6, Pages: 46-49(2010)
- 作者机构：
  
  1. 广东药学院
  2. 深圳市妇幼保健院
  3. 广东博罗先锋药业集团
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2010.06.025
  CLC： R283.6
- Published：2010
- 稿件说明：
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[1]袁旭江,袁梦泓,沈嘉茵,裘建社.正交法优化蟾酥酒炮制工艺[J].中国实验方剂学杂志,2010,16(06):46-49.

YUAN Xu-jiang1, YUAN Meng-hong1, SHEN Jia-yin2, et al. Wine-processed Techniques of Venenum Bufonis by Orthogonal Designed Method[J]. Chinese journal of experimental traditional medical formulae, 2010, 16(6): 46-49.
[1]袁旭江,袁梦泓,沈嘉茵,裘建社.正交法优化蟾酥酒炮制工艺[J].中国实验方剂学杂志,2010,16(06):46-49. DOI： 10.13422/j.cnki.syfjx.2010.06.025.

YUAN Xu-jiang1, YUAN Meng-hong1, SHEN Jia-yin2, et al. Wine-processed Techniques of Venenum Bufonis by Orthogonal Designed Method[J]. Chinese journal of experimental traditional medical formulae, 2010, 16(6): 46-49. DOI： 10.13422/j.cnki.syfjx.2010.06.025.

摘要

目的:对蟾酥进行酒炮制工艺研究

筛选最佳炮制工艺。方法:采用正交法进行酒炮制工艺研究

以华蟾酥毒基和脂蟾毒配基总保留率为指标

运用高效液相色谱指纹图谱法进行含量分析。结果:各因素对酒制工艺影响大小顺序为炮制时间>炮制温度>药辅质量比例

炮制时间具有显著影响

且蟾酥经酒炮制后化学成分存在降低现象。蟾酥酒炮制最佳工艺为:乙醇浓度为55%

药辅比为1∶2

在60℃下炮制12 h。结论:本方法稳定

操作简便

为进一步制订蟾酥酒炮制规范化工艺提供依据和基础。

Abstract

Objective:To study the wine-processed techniques of venenum bufonis and screen out the optimum processing technique.Method:The orthogonal test was applied to study the wine-processed techniques.HPLC fingerprint was used to determine the total retention rate of cinobufagin and resibufogenin.Result:Relative importance of factors affecting wine-processed techniques were as follow:processing time > processing temperature > ratio of botanical and auxiliary materials.The processing time had a remarkable effect.Chemical compositions decreased after venenum bufonis was processed by wine.The optimum processing technique was that venenum bufonis was processed at 60 ℃ by 55% ethanol and ratio of 1∶ 2 for 12 h.Conclusion:The method is steady with a simple operation and can provide a basis to set up a standardized wine-processed technique of venenum bufonis.

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Related Institution

Tianjin University of Traditional Chinese Medicine

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State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs，National Resource Center for Chinese Materia Medica，China Academy of Chinese Medical Sciences

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