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黄菊,张亚志,谢四芳,段雨晴,陈树和,王秀兰,段雪云,孙婉瑾.灯心草炒乳香的炮制工艺优化及基于4种成分测定的质量传递规律研究[J].湖南中医药大学学报,2022,42(3):349-355[点击复制] |
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| 灯心草炒乳香的炮制工艺优化及基于4种成分测定的质量传递规律研究 |
| 黄菊,张亚志,谢四芳,段雨晴,陈树和,王秀兰,段雪云,孙婉瑾 |
| (湖北中医药大学, 湖北 武汉 430065;湖北省中医院, 湖北 武汉 430061;湖北省中医院, 湖北 武汉 430061;湖北省中医药研究院, 湖北 武汉 430074;湖北中医药大学, 湖北 武汉 430065;湖北省中医药研究院, 湖北 武汉 430074) |
| 摘要: |
| 目的 传承全国名老中医药专家、中药炮制专家涂绍川学术思想，研究特色炮制饮片——灯心草炒乳香，优化炮制工艺并揭示灯心草炒乳香的科学内涵。方法 采用正交实验法，以灯心草炒乳香中醋酸辛酯的含量、去油率为综合评价指标；以炮制温度、炮制时间、乳香粒径及灯芯草投入量4个影响因素来优化灯心草炒乳香炮制的工艺；并采用GC法测定比较不同乳香炮制品中特征性成分D-柠檬烯、醋酸辛酯、1-辛醇、月桂酸的差异，研究乳香炮制前后4种成分的质量传递规律。结果 灯心草炒乳香炮制优选工艺：大小分档后，选取中等粒径（4~7 mm）的乳香投入80 ℃锅中，每50 g乳香加入2 g灯心草，均分两份，分别在炒制的第2分钟和第4分钟投入，不断翻炒6 min；质量传递规律揭示：灯心草炒乳香在保证去油率的基础上，稳定了以D-柠檬烯、醋酸辛酯、1-辛醇为代表的保留时间在8 min之前的成分；去除了以月桂酸为代表的保留时间靠后的挥发性成分。由于挥发油的去除，极显著提高了醋酸辛酯、1-辛醇的质量分数(P<0.01)。结论 灯心草炒乳香的优化工艺稳定、可重复，降低挥发油含量的同时，保留了特征挥发性成分，此为该特色炮制饮片的优势所在。 |
| 关键词: 灯心草 乳香 炮制工艺 气相色谱法 D-柠檬烯 醋酸辛酯 1-辛醇 月桂酸 |
| DOI：10.3969/j.issn.1674-070X.2022.03.001 |
| 投稿时间：2021-10-20 |
| 基金项目:中药炮制技术传承基地项目（国中医药人教函[2014]193号）；湖北省卫计委中医药科研项目（鄂卫通[2019]13号）:名老中医药专家涂绍川中药炮制学术思想传承及应用项目（ZY2019M027）。 |
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| Study on preparing optimization of Frankincense stir-fried with Rushes and quality transfer law based on determination of 4 components |
| HUANG Ju,ZHANG Yazhi,XIE Sifang,DUAN Yuqing,CHEN Shuhe,WANG Xiulan,DUAN Xueyun,SUN Wanjin |
| (Hubei University of Chinese Medicine, Wuhan, Hubei 430065, China;Hubei Provincial Hospital of Traditional Chinese Medicine, Wuhan, Hubei 430061, China;Hubei Provincial Hospital of Traditional Chinese Medicine, Wuhan, Hubei 430061, China;Hubei Academy of Traditional Chinese Medicine, Wuhan, Hubei 430074, China;Hubei University of Chinese Medicine, Wuhan, Hubei 430065, China;Hubei Academy of Traditional Chinese Medicine, Wuhan, Hubei 430074, China) |
| Abstract: |
| Objective To inherit the academic thought of Tu Shaochuan, a famous expert of traditional Chinese medicine and traditional Chinese medicine preparing, and to research the special processing slices-Frankincense stir-fried with Rushes, optimize the processing technology and reveal the scientific connotation of Frankincense stir-fried with Rushes. Methods By orthogonal experiment, the content of octyl acetate and deoiling rate in Frankincense stir-fried with Rushes were taken as evaluation indexes. The processing technology of Frankincense stir-fried with Rushes was optimized by processing temperature, processing time, Frankincense size and the amount of Rushes input. The content difference of D-limonene, octyl acetate, 1-octyl alcohol and lauric acid in different Frankincense products was compared by GC. The quality transfer rule of four components in Frankincense before and after processing was studied. Results The optimal processing technology of Frankincense stir-fried with Rushes was as follows: after size grading, medium size (4~7 mm) of Frankincense was put into pot of 80 ℃ with 2 g of Rushes divided at twice and put into every 50 g of Frankincense at the 2nd minute and the 4th minute, stired constantly for 6 min. Quality transfer law revealed: on the basis of ensuring the deoiling rate, Frankincense stir-fried with Rushes stabilized the components represented by D-limonene, octyl acetate and 1-octyl alcohol whose retention time was 8 min earlier; the volatile components represented by lauric acid with a later retention time were removed. Due to the removal of volatile oil, the mass fraction of octyl acetate and 1-octyl alcohol in the volatile oil was significantly increased (P<0.01). Conclusion The optimized process of Frankincense stir-fried with Rushes is stable and repeatable, and the volatile oil content is reduced while the characteristic volatile components are retained, which is the advantage of this special processing. |
| Key words: Rushes Frankincense preparing technology gas chromatography D-limonene octyl acetate 1-octyl alcohol lauric acid |
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