肉豆蔻的炮制工艺优化对蒙药肉豆蔻五味中黄樟醚含量的影响

目的:通过优化肉豆蔻的炮制工艺,分析炮制对蒙药肉豆蔻五味中黄樟醚的影响。方法:以黄樟醚的含量为指标,采用气相色谱结合正交试验法优选肉豆蔻的炮制工艺,考察炮制前后蒙药肉豆蔻五味中黄樟醚含量的变化。结果:黄樟醚在0.504~1.134μg(r=0.9995)有良好线性关系,平均回收率为99.6%,RSD为1.8%。正交试验结果显示,肉豆蔻的最佳炮制工艺为砂烫、6h、2次。炮制后肉豆蔻五味中黄樟醚的含量为0.027%,黄樟醚的含量下降了20%以上。结论:建立气相色谱法测定蒙药肉豆蔻五味中黄樟醚含量,优选的肉豆蔻炮制方法稳定可靠,可显著降低蒙药肉豆蔻五味中黄樟醚的含量,达到"减毒增效"的作用。

Effects of processing optimization of nutmeg on safrole content in Mongolian medicine Nutmeg-5

Objective: To analyze the effects of processing on the Mongolian medicine Nutmeg-5 by optimizing the processing technology of nutmeg. Methods: The content of safrole as an index, gas chromatography combined with orthogonal test was used to optimize the processing technology of nutmeg, and the changes in the content of safrole in the Mongolian medicine Nutmeg-5 before and after processing were investigated. Results: There was a good linear relationship of safrole between 0.504~1.134μg(r=0.9995). The average recovery rate was 99.6%, RSD was 1.8%. Orthogonal test results showed that the best processing technology of nutmeg was sand blanching, 6 h, 2 times. After processing, the content of safrole in Mongolian medicine Nutmeg-5 was 0.027%, and the content of safrole dropped by more than 20%. Conclusion: The established gas chromatography method can be used to determine the content of safrole in the Mongolian medicine Nutmeg-5. The preferred nutmeg processing method is stable and reliable. It can significantly reduce the content of safrole in the Mongolian medicine Nutmeg-5 and achieve the effect of ’decreasing poison and increasing efficiency’.