隶属度法优化黑顺片炮制工艺研究
Journal of Shaanxi Shaanxi University of Technology(Natural Science Edution)(2021)
Abstract
为了规范附子黑顺片加工过程,对浸胆时间、煮制时间、漂片时间和蒸制时间4个因素进行正交试验,采用"隶属度"法对单酯型生物碱总含量、双酯型生物碱总含量及饮片外观性状进行了黑顺片多维模糊综合质量评判,获得最优炮制工艺:浸胆7 d、煮制10 min、24 h内漂片3次、蒸制2.5 h.试验所得黑顺片的3种双酯型生物碱总含量为0.0078% ~0.0086%,3种单酯型生物碱总含量为0.0351% ~0.0394%,且总灰分低于5%,酸不溶性灰分低于1%,均符合2020版《中国药典》黑顺片质量标准;工艺中浸胆和蒸制步骤是黑顺片炮制的关键质量控制点.采用的工艺简便、易行、可控,且对附子传统炮制工艺进行了技术规范,有利于饮片产地加工的质量控制.
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