维药刺山柑果实的炮制方法研究-天津中草药杂志社.PDF

·1420 · 中草药 Chinese Traditional and Herbal Drugs 第 44 卷 第 11 期 2013 年 6 月 维药刺山柑果实的炮制方法研究 1 2 1 1 1 1* 仙园园 ，郭小娜 ，张 华 ，吴增宝 ，韩 博 ，陈 文 1. 石河子大学药学院，新疆 石河子 832000 2. 石河子大学第一附属医院，新疆 石河子 832000 摘 要：目的 研究刺山柑果实炮制方法并对其工艺进行优化。方法 分别建立 UV 和 GC 测定刺山柑果实中有效部位（总 酚酸和总硫苷）及刺激性成分量的方法，并以其为指标筛选蒸、煮、烘及炒 4 种刺山柑果实的炮制方法，通过单因素试验和 正交试验，选用渴求函数处理数据，对该炮制工艺进行优化。结果 刺山柑果实的最优炮制方法为炒法，最佳工艺为选用过 40～50 目筛的刺山柑果实粉末，炒制过程中药材温度为80 ℃，炒制时间为 15 min。结论 炮制后的刺山柑果实在保证有 效成分量的同时降低了其刺激性。 关键词：刺山柑果实；炮制方法；工艺优化；总酚酸；总硫苷；刺激性 中图分类号：R283.1 文献标志码：A 文章编号：0253 - 2670(2013)11 - 1420 - 06 DOI: 10.7501/j.issn.0253-2670.2013.11.012 Study on processing method for fruits of Wei Medicine Capparis spinosa 1 2 1 1 1 1 XIAN Yuan-yuan , GUO Xiao-na , ZHANG Hua , WU Zeng-bao , HAN Bo , CHEN Wen 1. College of Pharmacy, Shihezi University, Shihezi 832000, China 2. The First Affiliate Hospital, Shihezi University, Shihezi 832000, China Abstract: Objective To optimize the processing method and technology for the fruits of Capparis spinosa. Methods The determination methods for the effective fractions (total phenolic acids and total glucosinolates) and the stimulating ingredients in the fruits of C. spinosa were established by UV and GC, respectively. Four processing methods (steaming, decocting, baking, and stir-frying) were optimized with the contents of effective fractions and the stimulating ingredients as indexes. The processing technology was optimized by the single factor and orthogonal design, and the data treated by the desirability functions. Results The best processing method for the fruits of C. spinosa was stir-frying, and the best processing technology was suggested as follows, stir-fried for 15 min at 80