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巴戟天为茜草科植物巴戟天Morinda officinalis How的干燥根,始载于《神农本草经》,位列上品。后世历代文献多有记载,历版《中国药典》均有收载,其性温,味辛、甘,归肝、肾经;具有补肾阳,强筋骨,祛风湿之功,临床上常用于肾阳不足引起的阳痿遗精,宫冷不孕,月经不调,少腹冷痛,风寒湿邪引起的风湿痹痛,筋骨痿软。巴戟天含有蒽醌类、环烯醚萜苷类、低聚糖类等多种生物活性物质,具有抗氧化[1]、免疫调节[2]、镇痛抗炎[3]、抗骨质疏松[4]、改善生殖能力[5]、抗疲劳[6]等药理活性。传统炮制理论认为酒能行药势,活血通络,祛风散寒,巴戟天温肾壮阳、强筋健骨、祛风除湿的功效在酒制后得以增强。查阅古籍中的酒制巴戟天的炮制方法记载数量最多,酒制巴戟天的方剂在现代中医临床仍广泛应用,但是由于尚无法定统一的炮制工艺,现代研究相对较少。本实验在整理、考证巴戟天古今炮制方法文献记载的基础上,以传统中医药理论为指导,以水晶兰苷为评价指标,优选炮制工艺参数,利用星点设计-效应面法,建立酒制巴戟天的最佳炮制工艺。
Process optimization of Morinda officinalis with wine steaming by star dot design-response surface methodology
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摘要:
目的 以水晶兰苷为指标建立酒制巴戟天最佳炮制工艺。 方法 采用星点设计-效应面法以辅料黄酒用量、润药时间为考察因素,水晶兰苷的含量变化为评价指标,优化酒蒸巴戟天的炮制工艺。 结果 星点设计-效应面法优化酒制巴戟天的最佳炮制工艺为:辅料黄酒用量为10%(g/g)、浸润时间为1 h,蒸透,干燥。 结论 以黄酒用量、浸润时间为考察因素,水晶兰苷为评价指标的响应面法能够用于优化酒蒸巴戟天的最佳炮制工艺。 Abstract:Objective To establish the best wine steaming process for morinda officinalis with monotropein as indicator. Methods Response surface methodology was used to optimize the wine steaming process for morinda officinalis with the amount of rice wine, stewing time, moistening time and the monotropein content as evaluation indexes. Results The best condition was identified with rice wine (rice wine/herbs, g/g) 10%, moistening time 1.0 h, fully steamed and dried. Conclusion The Star dot design-response surface method can be used to optimize the wine steaming process for morinda officinalis. -
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