Zhang Qi, Huang Jia-Yi, Zhong Wan-Ling, Liu Lei-Lei, Zhang Yu-Ming, Yang Lin-Jie, Bai Jie, DU Shou-Ying
School of Chinese Materia Medica, Beijing University of Chinese Medicine Beijing 102488, China.
Zhongguo Zhong Yao Za Zhi. 2020 Dec;45(23):5607-5613. doi: 10.19540/j.cnki.cjcmm.20200706.307.
In this experiment, by determination of the HPLC characteristic spectrum of the classical prescription Qingwei San decoction, the contents of isoferulic acid, palmatine and paeonol in Qingwei San decoction and the extraction rate were investigated. The factors such as the crushing degree of decoction pieces, the amount of decocting water, the decocting time, the filter material and the decocting container involved in Qingwei San decoction process were examined to make a detailed comparison of Qingwei San's decoction processes during the development.HPLC characteristic spectrum method of Qingwei San was established, and then the decoction process parameters of Qingwei San were optimized, with the similarity of characteristic spectrum, the concentration of the index components and the extraction rate as indexes. The decoction process of Qingwei San was determined as follows: Qingwei San decoction pieces were weighed according to the prescription amount and pulverized into the most coarse powder; the powder was put in a ceramic pot, added with 225 mL water, heated to boiling, cooked for 50 minutes with gentle heat(100 W), and filtered with a layer of 300 mesh nylon cloth.The similarity of Qingwei San's characteristics pectrum of different decoction methods was all above 0.9, and the concentration of isoferulic acid, palmatine and paeonol in Qingwei San under determined decoction process was 40.74, 26.73, 65.73 μg·mL~(-1), respectively, with an extraction rate of 33.80%.The characteristic spectrum determined in this experiment can better express the information and index components of Qingwei San, and if combined with the extraction rate information, it can provide the general information, index component content and extraction information. The decoction process after detailed investigation can better reflect the quality of Qingwei San decoction, with easier control and operation. It can provide a basis for the subsequent research and development of Qingwei San decoction standard, and can also provide experimental basis and reference for the decoction process research of other classical prescriptions.
本实验通过测定经典方剂清胃散汤剂的高效液相色谱（HPLC）特征图谱，考察清胃散汤剂中异阿魏酸、巴马汀和丹皮酚的含量及提取率。对清胃散汤剂过程中涉及的饮片粉碎度、加水量、煎煮时间、滤材及煎煮容器等因素进行考察，以详细比较清胃散在研制过程中的煎煮工艺。建立了清胃散的HPLC特征图谱方法，然后以特征图谱相似度、指标成分浓度和提取率为指标，对清胃散的煎煮工艺参数进行优化。清胃散的煎煮工艺确定如下：按处方量称取清胃散饮片，粉碎成最粗粉；将粉末放入陶瓷锅中，加入225 mL水，加热至沸腾，用小火（100 W）煮50分钟，并用一层300目尼龙布过滤。不同煎煮方法的清胃散特征图谱相似度均在0.9以上，在确定的煎煮工艺下清胃散中异阿魏酸、巴马汀和丹皮酚的浓度分别为40.74、26.73、65.73 μg·mL⁻¹，提取率为33.80%。本实验测定的特征图谱能较好地表达清胃散的信息和指标成分，若结合提取率信息，可提供总体信息、指标成分含量及提取信息。经详细考察后的煎煮工艺能更好地反映清胃散汤剂的质量，控制和操作更简便。可为清胃散汤剂标准的后续研发提供依据，也可为其他经典方剂的煎煮工艺研究提供实验依据和参考。
