Evaluation of Processing Technology for Jianchangbang Cyperus rotundus Based on Uniform Design Method

HU Zhi-fang1; HU Lv-jiang2; GUO Hui-ling2; JIN Xin2; ZHAO Xiao-juan2; YAN Bo-yi2

doi:10.13422/j.cnki.syfjx.2012.16.064

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Evaluation of Processing Technology for Jianchangbang Cyperus rotundus Based on Uniform Design Method

更新时间：2024-09-23

- Evaluation of Processing Technology for Jianchangbang Cyperus rotundus Based on Uniform Design Method
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 18, Issue 16, Pages: 39-41(2012)
- 作者机构：
  
  1. 江西中医药高等专科学校
  2. 江西中医学院
  3. 湖南中医药大学
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2012.16.064
  CLC： R283.6
- Published：2012
- 稿件说明：
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[1]胡志方,胡律江,郭慧玲,金鑫,赵晓娟,闫柏屹.基于均匀设计法的建昌帮四制香附炮制工艺评价[J].中国实验方剂学杂志,2012,18(16):39-41.

HU Zhi-fang1, HU Lv-jiang2, GUO Hui-ling2, et al. Evaluation of Processing Technology for Jianchangbang Cyperus rotundus Based on Uniform Design Method[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(16): 39-41.
[1]胡志方,胡律江,郭慧玲,金鑫,赵晓娟,闫柏屹.基于均匀设计法的建昌帮四制香附炮制工艺评价[J].中国实验方剂学杂志,2012,18(16):39-41. DOI： 10.13422/j.cnki.syfjx.2012.16.064.

HU Zhi-fang1, HU Lv-jiang2, GUO Hui-ling2, et al. Evaluation of Processing Technology for Jianchangbang Cyperus rotundus Based on Uniform Design Method[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(16): 39-41. DOI： 10.13422/j.cnki.syfjx.2012.16.064.

摘要

目的:探讨辅料用量、炮制温度及时间对江西建昌帮四制香附主要活性成分的影响。方法:以α-香附酮及总黄酮为考察指标

HPLC测定α-香附酮含量

采用均匀设计法优选江西建昌帮四制香附炮制工艺。结果:盐、醋的用量越小、温度越低、炒制时间越短

α-香附酮含量越高;生姜和黄酒的用量对α-香附酮含量无显著性影响。盐、醋的用量越大、炒制的温度越高

则总黄酮含量越高;生姜、酒及炮制时间对总黄酮含量无显著性影响。结论:建昌帮四制香附炮制辅料盐和醋的用量、炮制温度及时间对主要活性成分α-香附酮及总黄酮的含量有一定影响

且两者呈负相关

提示对炮制工艺的评价应结合药效指标综合考虑。

Abstract

Objective:To investigate effect of the amount of accessories

processing time and temperature on main active components from Jiangxi Jianchangbang Cyperus rotundus.Method: With α-cyperone and total flavonoids as indexes

the content of α-cyperone was determined by HPLC

processing technology of Jiangxi Jianchangbang C.rotundus was optimized by uniform design test.Result: The smaller the dosage of salt and vinegar

the lower processing temperature and the shorter frying time

the higher the content of α-cyperone;The dosage of ginger and rice wine had no significant influence on the content of α-cyperone.The greater the dosage of salt and vinegar

the higher frying temperature

the higher the content of total flavonoids;Ginger

wine and processing time had no significant impact on the content of total flavonoids.Conclusion: The dosage of salt and vinegar

processing temperature and time had a certain influence on the content of α-cyperone and total flavonoids from Jianchangbang C.rotundus

both of them showed negative correlation

it suggested that evaluation of processing technology should be comprehensive consideration by combining with of pharmacodynamic index.

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Related Author

HU Zhi-fang

HU Lv-jiang

GUO Hui-ling

JIN Xin

ZHAO Xiao-juan

YAN Bo-yi

YANG Yue

ZHOU Jingwei

Related Institution

Sichuan Neo-green Pharmaceutical Technology Development Co. Ltd.，Pengzhou

State Key Laboratory of Southwestern Chinese Medicine Resources，School of Pharmacy， Chengdu University of Traditional Chinese Medicine

Guang'anmen Hospital， China Academy of Chinese Medical Sciences

Institute of Chinese Materia Medica，China Academy of Chinese Medical Sciences

Hubei Meisichuang Pharmaceutical Co. Ltd.

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