苦杏仁煮散颗粒煎煮工艺优化及其煎煮质量评价

目的:优化苦杏仁煮散颗粒的煎煮工艺,并与传统饮片的煎煮质量进行对比研究。方法:采用正交试验考察加水量、浸泡时间和煎煮时间对苦杏仁煮散颗粒煎煮工艺的影响,以苦杏仁苷煎出量和干膏收率为评价指标,进行综合加权评分,优化煎煮工艺;对比煮散颗粒和传统饮片的溶出曲线及煎出效率,评价苦杏仁煮散颗粒煎煮质量。结果:优化工艺为:加12倍量水,浸泡10 min,煎煮2次,每次12 min;各时间点煮散颗粒煎液中指标成分的溶出量及干膏率均高于传统饮片,且差异具有极显著性;煮散颗粒1 g的煎出效果约相当于传统饮片的1.2 g。结论:优选的煎煮工艺简便、快速,稳定可行,煮散颗粒煎出效果优于传统饮片。本试验可对煮散颗粒的研究起到示范推广作用。

Optimization of decoction process and evaluation of decoction quality of powder Armeniacae semen amarum

OBJECTIVE To optimize decoction process of decoction powder of Armeniacae semen amarum, and to compare changes of extraction efficiency with traditional pieces. METHODS Orthogonal test was used to observe and study effects of water volume, soaking time and decocting time on decoction process of decoction powder of Armeniacae semen amarum, with composite score of extracting amount of amygdalin and yield of dry extract as evaluation indexes to optimize decoction process. Dissolution curve and decocting efficiency of traditional pieces of Armeniacae semen amarum and decoction powder were used to evaluate decoction quality. RESULTS Optimum extraction technology was as follows:immersion for 10 minutes, extraction for two times with twelve times of water, twelve minutes for each time. Extracting amount of amygdalin and yield of dry extract in decoction powder were greatly more than those in traditional pieces, and the differences were significant. Extracting effect of 1 g decoction powder of Armeniacae semen amarumin equaled to 1.2 g traditional pieces. CONCLUSION Optimization method is simple, fast and feasible, and decoction effect of decoction powder is better than traditional pieces.