Technology and quality control for processing Fructus Aurantii Immaturus simulating ancient method in classic recipe wendan decoction

DONG Liping; ZHAO Jiaying; ZHAN Liang; XU Hongxi; TAN Hongsheng

doi:10.16305/j.1007-1334.2019.10.021

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Technology and quality control for processing Fructus Aurantii Immaturus simulating ancient method in classic recipe wendan decoction

更新时间：2022-08-31

- Technology and quality control for processing Fructus Aurantii Immaturus simulating ancient method in classic recipe wendan decoction
- Shanghai Journal of Traditional Chinese Medicine Vol. 53, Issue 10, Pages: 90-96(2019)
- 作者机构：
  
  1. 上海中医药大学中药学院,上海,201203
  2. 中药创新药物研发上海高校工程研究中心,上海,201203
- 作者简介：
- 基金信息：
- DOI：10.16305/j.1007-1334.2019.10.021
  CLC：
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DONG Liping, ZHAO Jiaying, ZHAN Liang, et al. Technology and quality control for processing Fructus Aurantii Immaturus simulating ancient method in classic recipe wendan decoction. [J]. Shanghai Journal of Traditional Chinese Medicine 53(10):90-96(2019)
DOI：

DONG Liping, ZHAO Jiaying, ZHAN Liang, et al. Technology and quality control for processing Fructus Aurantii Immaturus simulating ancient method in classic recipe wendan decoction. [J]. Shanghai Journal of Traditional Chinese Medicine 53(10):90-96(2019) DOI： 10.16305/j.1007-1334.2019.10.021.

摘要

目的：结合古代及现代文献,建立模拟古法的枳实炮制工艺及质量控制方法,为温胆汤经典名方研发提供参考依据。方法：运用高效液相色谱法(HPLC)等现代分析技术测定柚皮苷、新橙皮苷含量,分析探讨不同炮制参数对枳实质量的影响。结果：建立枳实中柚皮苷、新橙皮苷HPLC含量测定方法及供试品溶液的制备方法,系统适应性试验及方法学考察结果良好。确立枳实炮制工艺参数为以药材量1.4倍水,拌润55 min,120 ℃炒制7 min。水炙后,枳实中柚皮苷、新橙皮苷含量升高。结论：柚皮苷、新橙皮苷可用于枳实药材定量分析和质量控制；《备急千金要方》中温胆汤组方药材枳实模拟古法的炮制方法初步推断为水炙。本研究可为经典名方温胆汤新药研发提供参考依据。

Abstract

Objective:To establish the technology and quality control for processing Fructus Aurantii Immaturus simulating ancient method based on ancient and modern medical literatures, and facilitate research and development of Wendan Decoction. MethodsThe content of naringin and neohesperidin was determined by high performance liquid chromatography (HPLC) and other modern analytical techniques. The effects of different processing parameters on the quality of Fructus Aurantii Immaturus were analyzed and discussed. Results:A method was established for the determination of naringin and neohesperidin in Fructus Aurantii Immaturus by HPLC and a method for preparing the test solution was also established. The results of system adaptability test and methodological investigation were good. The processing parameters of Fructus Aurantii Immaturus were determined as follows: the amount of water being 1.4 times of drug material, 55 minutes of mixing and 7 minutes of stir-frying at 120℃. The content of naringin and neohesperidin in Fructus Aurantii Immaturus increased after water processing. Conclusion:Naringin and neohesperidin can be used for quantitative analysis and quality control of medicinal material in Fructus Aurantii Immaturus. The method of processing Fructus Aurantii Immaturus in Wendan Decoction simulating ancient method was determined to be processing with water. The present study provides references for research and development of new drugs in the classic recipe Wendan Decoction.

关键词

温胆汤枳实柚皮苷新橙皮苷质量控制炮制工艺

Keywords

Wendan DecoctionFructus Aurantii Immaturusnaringinneohesperidinquality controlprocessing technology

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