作　　者： (）;

机构地区： 广东一方制药有限公司

出　　处： 《中药材》 2019年第7期1527-1532,共6页

摘　　要： 目的:优选炒栀子、焦栀子、栀子炭的最佳炮制工艺,并制定各炮制品特征图谱和色度值的质量标准。方法:以栀子苷含量为指标,炒制温度、炮制时间、饮片规格为考察因素,采用正交试验优选栀子的最佳炮制工艺;建立栀子饮片及其炮制品的UPLC特征图谱,并测定栀子炮制品的色度值。结果:炒栀子、焦栀子及栀子炭的最佳炮制工艺分别为150℃炒制8 min,180℃炒制10 min及210℃炒制15 min;栀子不同炮制品中西红花苷-Ⅰ、西红花苷-Ⅱ的相对峰面积与色度值有显著性差异,且二者具有一定的相关性。结论:西红花苷-Ⅰ、西红花苷-Ⅱ的相对峰面积结合色度值可作为栀子饮片炮制过程中的质量评价指标。 Objective:To optimize the processing technology of fried Gardenia jasminoides,fructus Gardenia jasminodes,charcoal of Gardenia jasminoides and to establish its quality standard of characteristic spectrum and chromatic value of the processed products.Methods:Taking the content of geniposide as indicator,the processing temperature,time and the size were selected as the investigation factors,the orthogonal experiment was carried out to optimize the optimum processing technology.The UPLC characteristic chromatogram of Gardenia jasminoides and its processed products was established.And the color value of its processed product was determined.Results:The best processing techniques of fried Gardenia jasminoides,fructus Gardenia jasminoides and charcoal of Gardenia jasminoides were 150 ℃ for 8 min,180 ℃ for 10 min,210 ℃ for 15 min,respectively.The relative peak area and chromatic value of crocin-Ⅰ and crocin-Ⅱ between the processed products were significantly different and there was a certain correlation between the relative peak area and the chromatic value.Conclusion:The relative peak area combined with the chromatic value of crocin-Ⅰ and crocin-Ⅱ can be used as one quality assessment index in the processing of Gardenia jasminoides.

关 键 词： 栀子 炮制工艺 特征图谱 色度值

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