【摘要】 目的:考察多指标优化姜黄连炮制工艺。方法:采用HPLC法,岛津VP-ODS柱(4.6 mm×150 mm,5μm)。流动相为乙腈-水-磷酸(300∶700∶4),流速为1.0 ml/min,柱温为25℃,检测波长为349 nm,进样量20μl,用高效液相色谱测定小檗碱含量为指标。结果:优选出最佳工艺为黄连饮片与20%姜汁闷润,等待姜汁被吸尽后,放置烘箱中烘制,温度为100℃,时间为90 min,取出,放凉。结论:该法为姜黄连饮片炮制可行的方法。更多还原

【Abstract】 Objective: To study the optimization of multiple targets with turmeric processing technology.Methods: HPLC,Shimadzu VP-ODS column(4.6 mm×150 mm,5 μm).Mobile phase of acetonitrile-water-phosphoric acid(300:700:4),flow rate 1.0 ml/min,column temperature was 25℃,the detection wavelength was 349 nm,injection volume 20 μl,Berberis high performance liquid chromatography alkali content as an indicator.Results: The optimized conditions were 20% berberine ginger slices and moistening,waiting to be exhaustion ginger,place in baking oven,the temperature was 100℃,time was 90 min,remove and let cool.Conclusion: This method is feasible pieces cooked with turmeric method.更多还原