Optimization of Processing Technology for Bupleuri Radix by Rice Wine Moistening to Stir-baking with Bran in Zhangbang

ZHU Jing; ZHONG Ling-yun; LIU Li-ping; GONG Qian-feng; LU Huan; CHEN Rui-lin

doi:10.13422/j.cnki.syfjx.2015200009

您当前的位置：

首页 >

文章列表页 >

Optimization of Processing Technology for Bupleuri Radix by Rice Wine Moistening to Stir-baking with Bran in Zhangbang

更新时间：2024-01-04

- Optimization of Processing Technology for Bupleuri Radix by Rice Wine Moistening to Stir-baking with Bran in Zhangbang
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 21, Issue 20, Pages: 9-12(2015)
- 作者机构：
- 作者简介：
- 基金信息：
- DOI：10.13422/j.cnki.syfjx.2015200009
  CLC： R283
- Published：2015
- 稿件说明：
移动端阅览
ZHU Jing, ZHONG Ling-yun, LIU Li-ping, et al. Optimization of Processing Technology for Bupleuri Radix by Rice Wine Moistening to Stir-baking with Bran in Zhangbang[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(20): 9-12.
DOI：

ZHU Jing, ZHONG Ling-yun, LIU Li-ping, et al. Optimization of Processing Technology for Bupleuri Radix by Rice Wine Moistening to Stir-baking with Bran in Zhangbang[J]. Chinese journal of experimental traditional medical formulae, 2015, 21(20): 9-12. DOI： 10.13422/j.cnki.syfjx.2015200009.

摘要

目的:优选樟帮酒润麸炒柴胡的炮制工艺

为这一地方特色炮制品的规范化生产及推广应用提供参考。方法:以柴胡皂苷a

d质量分数及血清胃泌素质量浓度的综合评分为指标

通过正交试验考察麦麸用量、黄酒用量、炒制温度、炒制时间对柴胡酒润麸炒工艺的影响。采用HPLC测定柴胡皂苷a

d含量

流动相乙腈-水(35:65)

检测波长210 nm。采用三因素复合法复制脾气虚大鼠模型

给药14 d后利用放射免疫法测定血清胃泌素含量。结果:酒麸柴胡的最佳炮制工艺为麦麸用量15%

黄酒用量15%

炒制温度100℃

炒制时间7 min

其中黄酒用量、炒制温度、炒制时间对其炮制工艺有显著性影响。柴胡皂苷a

d质量分数及血清胃泌素质量浓度分别为0.077%

0.683%

73.56 ng·L-1。结论:优选的炮制工艺合理可行、重复性好

可为酒麸柴胡的工业化制备提供参考。

Abstract

Objective: To optimize processing technology of Bupleuri Radix by rice wine moistening to stir-baking with bran

and provide references for standardization production and application of this decoction piece. Method: Taking comprehensive score of saikosaponin a

saikosaponin d and serum gastrin concentration as index

orthogonal test was adopted to optimize processing technology with four factors

including bran amount

wine amout

baking temperature and time.HPLC was employed to determine the content of saikosaponin a and d with mobile phase of acetonitrile-water (35:65) and detection wavelength of 210 nm.Spleen-qi deficiency syndrome was induced in animals by compound methods which including rhubarb

exhaust and hunger.After 14 days of administration

serum gastrin was determined by radio immunoassay. Result: Optimal processing parameters consisted of 15% bran

15% wine and 7 min of baking time at 100℃.The amount of wine

baking temperature and time had significantly effects on processing technology.Contents of saikosaponin a

d and serum gastrin concentration were 0.077%

0.683% and 73.56 ng·L-1

respectively. Conclusion: This optimum processing technology is reasonable

feasible and reproducible by verification

it can provide a reference for industrial preparation of Bupleuri Radix by rice wine moistening to stir-baking with bran.

关键词

Keywords

references

Views

下载量

CSCD

Alert me when the article has been cited

提交

Tools

Publicity Resources

Research Progress of Processing in Production Place and Processing Methods of Bupleuri Radix

Fingerprint Analysis of Bupleurum chinense Roots from Different Origins by UPLC/Q-TOF-MS

Effect of Different Fertilizers on Content of in

Quality Standard of Rukang Capsule

TLC Identification and Content Determination of Saponins from the Roots of

Related Author

De-peng LIU

Yun WANG

Xue ZHANG

Qing-hao WANG

Guo-you WANG

Meng-yu XIA

Yin-lian MA

Zhen-hong LEI

Related Institution

Shanxi Zhendong Genuine Medicinal Materials Development Co.Ltd.

College of Pharmacy, Henan University of Chinese Medicine

College of Pharmacy, Anhui University of Chinese Medicine

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

Jiangxi University of Traditional Chinese Medicine

AI问答

Postal code：100700
Tel：010-84076882 Email：syfjx_2010@188.com
Technical support is provided by Beijing Founder electronics co., LTD 京ICP备11006657号-10 京公网安备11010802024621
It is recommended to read the content of this site in Chrome&IE9+. Please switch to extreme mode in browser 360.
Cookies We use cookies to help provide and enhance our service and tailor content. By continuing, you agree to the use of cookies.

⁰