Optimization of Processing Technology of Rehmanniae Radix with Amomi Fructus

WANG Fang; YU Huan; LI Feng-qin; ZHANG Shuai-jie; LIU Huai-wei; DAI Liang-min; LI Yan; YANG Ming

doi:10.13422/j.cnki.syfjx.20181705

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Optimization of Processing Technology of Rehmanniae Radix with Amomi Fructus

更新时间：2024-01-04

- Optimization of Processing Technology of Rehmanniae Radix with Amomi Fructus
- Chinese Journal of Experimental Traditional Medical Formulae Vol. 24, Issue 18, Pages: 5-10(2018)
- 作者机构：
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- DOI：10.13422/j.cnki.syfjx.20181705
  CLC： R283
- Published：2018
- 稿件说明：
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WANG Fang, YU Huan, LI Feng-qin, et al. Optimization of Processing Technology of Rehmanniae Radix with Amomi Fructus[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(18): 5-10.
DOI：

WANG Fang, YU Huan, LI Feng-qin, et al. Optimization of Processing Technology of Rehmanniae Radix with Amomi Fructus[J]. Chinese journal of experimental traditional medical formulae, 2018, 24(18): 5-10. DOI： 10.13422/j.cnki.syfjx.20181705.

摘要

目的：探讨砂仁制地黄的最佳炮制工艺。方法：采用肾阴虚兼湿困脾胃模型来评价砂仁制地黄的滋阴（增效）和祛腻作用，大鼠随机分成空白组，模型组，阳性组，地黄组，1%砂仁制地黄组，2%砂仁制地黄组，5%砂仁制地黄组和10%砂仁制地黄组，给药体积均为10 mL·kg-1，筛选砂仁制地黄的最佳配比；以毛蕊花糖苷、单糖（D-果糖和D-无水葡萄糖）质量分数为评价指标，结合色黑如漆和中央发空的感官评价指标，通过单因素试验考察黄酒类型、黄酒用量、蒸制温度、蒸制时间、砂仁粉粒度和砂仁粉加入方式对砂仁制地黄炮制工艺的影响。结果：砂仁制地黄组与模型组相比，大鼠血清皮质醇、雌二醇、甲状腺素、三碘甲腺原氨酸、肌酐、甘油三酯、总胆固醇和胃动素降低，睾酮、免疫球蛋白G和胃泌素升高，且2%砂仁制地黄组效果最佳。砂仁制地黄的最佳炮制工艺为每100 kg生地黄用黄酒30~50 kg，砂仁粉蒸制前后各用1 kg，黄酒、砂仁粉拌匀，润透，110~120℃蒸约4 h，至内外色黑如漆为度，取出，低温干燥至约八成干时，切片，干燥，用砂仁粉拌匀，即可。结论：优选的炮制工艺稳定可行，为阐释砂仁制地黄的增效祛腻机制提供实验依据。

Abstract

Objective: To discuss the best processing technology of Rehmanniae Radix with Amomi Fructus. Method: Model of Kidney-Yin deficiency and wet-sleepy spleen and stomach was adopted to evaluate the effect of Rehmanniae Radix processed with Amomi Fructus on enhancing Yin(synergism) and eliminating the greasy

the best proportion of Amomi Fructus to Rehmanniae Radix was selected.The content of acteoside

monosaccharides(D-glucose

D-fructose) was used as the evaluation indexes

combined with sensory evaluation index of color black as lacquer and central airspace

single factor experiments were employed to select the technology of Rehmanniae Radix processed with Amomi Fructus. Result: The mass ratio of Amomi Fructus to Rehmanniae Radix was 2%.Optimum processing technology was as following:100 kg of Rehmanniae Radix used 30-50 kg of rice wine;added 1 kg of Amomi Fructus powder before and after steaming

respectively;mixed evenly with rice wine and Amomi Fructus powder

soaked completely

steamed about 4 hours at 110-120℃

until black inside and outside

and central blackening for degrees

dried at low temperature to about 80% drying

used Amomi Fructus powder to mix evenly. Conclusion: This optimized technology is stable and feasible

this study can provide basis for elucidating the mechanism of enhancing Yin and eliminating the greasy of Rehmanniae Radix processed with Amomi Fructus.

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