Page 42 - 《中国药房》2024年11期

酒蒸桑寄生的炮制工艺优化及质量表征研究
Δ

1
1
1＊
2
1
1
李慧峰 ，李 慧 ，孟 霜 ，王晓涛 ，王志伟 ，孔祥鹏 ，詹海仙 ，王颖莉 （1.山西中医药大学中药与食品工程
1 #
1
学院，山西 晋中 030619；2.山西省中西医结合医院中心实验室，太原 030013）
中图分类号 R917；R283 文献标志码 A 文章编号 1001-0408（2024）11-1320-07
DOI 10.6039/j.issn.1001-0408.2024.11.07
摘 要 目的 优化桑寄生酒蒸炮制工艺，并对其质量进行表征。方法 以扁蓄苷、槲皮苷、槲皮素含量和外观性状评分为评价指
标，采用层次分析法-熵权法确定各指标权重，并以各指标综合评分为响应值，采用Box-Behnken响应面法考察料液比（g/mL）、闷
润时间、蒸制时间对酒蒸桑寄生炮制工艺的影响，优化最佳炮制工艺，并进行验证。将15批不同产地桑寄生饮片按最佳炮制工艺
制备酒蒸桑寄生，并对其质量进行表征。结果 酒蒸桑寄生最佳炮制工艺为取桑寄生饮片100 g，加入黄酒20 mL密封闷润2 h，常
压蒸制1 h，取出，于50 ℃条件下干燥即得。以最佳炮制工艺制得的酒蒸桑寄生表面呈红褐色或棕褐色，其粉末呈深棕色，质地坚
硬或脆，易折断，略有酒香气，味涩；茎横切面显微鉴别和薄层色谱鉴别结果同生桑寄生；水分、总灰分、酸不溶性灰分含量分别为
3.92%～8.75%、2.27%～5.08%、0.19%～0.82%，水溶性浸出物含量为11.28%～18.56%，醇溶性浸出物含量为3.36%～8.58%，扁蓄
苷、槲皮苷和槲皮素的含量分别为0.22～1.64、0.26～2.45、0.01～0.38 mg/g。结论 本研究成功优化了酒蒸桑寄生的炮制工艺，并
对其质量进行了表征，可为该饮片的规范化炮制及质量标准建立提供参考。
关键词 桑寄生；酒蒸；炮制工艺；质量表征；层次分析法；熵权法；Box-Behnken响应面法

Optimization of processing technology and quality characterization of wine-steamed Taxillus chinensis
2
1
1
LI Huifeng ，LI Hui ，MENG Shuang ，WANG Xiaotao ，WANG Zhiwei ，KONG Xiangpeng ，ZHAN Haixian ，
1
1
1
1
WANG Yingli（1. Institute of Pharmaceutical and Food Engineering， Shanxi University of Chinese Medicine，
1
Shanxi Jinzhong 030619， China；2. Central Laboratory， Shanxi Provincial Integrated TCM and WM Hospital，
Taiyuan 030013， China）
ABSTRACT OBJECTIVE To optimize the steaming and processing technology of wine-steamed Taxillus chinensis， and to
characterize its quality. METHODS Using the content of avicularin， quercitrin， quercetin and appearance traits as evaluation
indicators， the analytic hierarchy process （AHP）-entropy weight method was used to determine the weights of each indicator， and
the comprehensive scores of those indicators were used as response values. Box-Behnken response surface method was used to
investigate the effects of solid-liquid ratio （g/mL）， soaking time， and steaming time on the processing technology of wine-steamed
T. chinensis， optimize the best processing technology， and verify it. Fifteen batches of T. chinensis decoction pieces from different
origins were used to prepare wine-steamed T. chinensis using the best processing technology， and their qualities were characterized.

RESULTS The optimal processing technology for wine-steamed T. chinensis was to take 100 g of T. chinensis decoction pieces，
add 20 mL of yellow wine， seal and moisten for 2 h， steam at normal pressure for 1 h， take out and dry at 50 ℃. The surface of
wine-steamed T. chinensis prepared by the optimal processing technology was reddish brown or brownish， and its powder was dark
brown， with a hard or brittle texture that was easy to break， and had a slight aroma of alcohol， and an astringent taste. Results of
microscopic and thin-layer identification for the stem cross-section of wine-steamed T. chinensis were the same as those of raw T.
chinensis. The contents of moisture， total ash and acid-insoluble ash were 3.92%-8.75%， 2.27%-5.08%， and 0.19%-0.82%，
respectively； the contents of water-soluble extract were 11.28%-18.56%， and the contents of alcohol-soluble extract were
3.36%-8.58%； the contents of avicularin， quercitrin， and quercetin were 0.22-1.64， 0.26-2.45， and 0.01-0.38 mg/g， respectively.
CONCLUSIONS This study successfully optimized the
Δ 基金项目 山西省科技创新人才团队专项（No.202204051002028）；
processing technology of wine-steamed T. chinensis and
山西省中药饮片炮制规范研究项目（No.20220515A）；山西省卫生健康
委员会重点实验室建设计划项目（No.2020SYS23） preliminarily characterized its quality， which can provide
＊第一作者 副教授。研究方向：中药药效物质及质量控制。电 reference for the standardized processing and establishment of
话：0351-3179979。E-mail：lihuifeng2046@163.com
# 通信作者 教授，博士。研究方向：中药、天然药物化学。E- quality standards for wine-steamed T. chinensis decoction
mail：wyl@sxtcm.edu.cn pieces.

· 1320 · China Pharmacy 2024 Vol. 35 No. 11 中国药房 2024年第35卷第11期