李媛媛 王巍 鞠成国 贾天柱

中圖分类号 R283 文献标志码 A 文章编号 1001-0408（2021）18-2223-07

DOI 10.6039/j.issn.1001-0408.2021.18.08

摘 要 目的：建立酒仙茅的微波炮制工艺，并与传统炮制法进行比较。方法：采用高效液相色谱法测定酒仙茅中仙茅苷、苔黑酚葡萄糖苷、苔黑酚龙胆二糖苷的含量;在单因素实验的基础上，以加酒量、微波功率、闷润时间、微波时间为考察因素，以仙茅苷、苔黑酚葡萄糖苷、苔黑酚龙胆二糖苷及醇溶性浸出物含量为考察指标，采用正交实验结合综合加权评分法优化微波炮制的工艺并验证，同时比较生仙茅饮片和炮制品的含量。结果：最优微波炮制工艺为加酒量20%（生仙茅饮片质量的20%），微波功率300 W，闷润时间3 h，微波时间2 min。经3次实验验证，仙茅苷、苔黑酚葡萄糖苷、苔黑酚龙胆二糖苷及醇溶性浸出物的平均含量分别0.095 6%、0.723 9%、0.406 6%、10.115 3%，RSD分别为0.71%、0.54%、0.99%、1.44%（n=3）;平均综合评分为99.08分，RSD为0.69%（n=3）。除传统酒炙品中醇溶性浸出物含量外，传统酒炙品和微波炮制品中仙茅苷、苔黑酚龙胆二糖苷含量及微波炮制品中醇溶性浸出物含量均显著高于生仙茅饮片，且微波炮制品中仙茅苷、苔黑酚龙胆二糖苷含量均显著高于传统酒炙品（P<0.05）;两种炮制品中苔黑酚葡萄糖苷均显著低于生仙茅饮片，但微波炮制品显著高于传统酒炙品（P<0.05）。结论：优化所得微波炮制工艺稳定、可行，可用于酒仙茅的炮制。

关键词 酒仙茅;微波炮制;高效液相色谱法;正交实验;含量测定

Establishment of the Microwave Processing Technology of Yellow Wine-processed Curculigo orchioides and Comparison with Traditional Technology

LI Yuanyuan，WANG Wei，JU Chengguo，JIA Tianzhu（College of Pharmacy， Liaoning University of TCM， Liaoning Dalian 116600， China）

ABSTRACT   OBJECTIVE： To establish the microwave processing technology of yellow wine-processed Curculigo orchioides， and compare it with traditional technology. METHODS： HPLC method was adopted to determine the contents of curculigoside， orcinol glucoside and orcinol gentiobioside in C. orchioides. Based on the single factor tests， microwave processing technology was optimized and validated with orthogonal test combined with comprehensive weighted scoring method， with the amount of yellow wine，microwave power，wetting time and microwave time as factors， using the contents of curculigoside， orcinol glucoside， orcinol gentiobioside and ethanol soluble extract as the indexes. The contents of C. orchioides decoction pieces and processed products were compared. RESULTS： The optimal microwave processing technology included that the amount of yellow wine was 20% （the weight of C. orchioides decoction pieces was 20%）， microwave power was 300 W，wetting time was 3 h， microwave time was 2 min. After 3 times of validation tests， average contents of curculigoside， orcinol glucoside， orcinol gentiobioside and ethanol soluble extract were 0.095 6%， 0.723 9%， 0.406 6%， 10.115 3%， and RSD were 0.71%， 0.54%， 0.99%， 1.44% （n=3）. Average comprehensive score were 99.08 （RSD=0.69%， n=3）. Except for the content of ethanol soluble extract in traditional wine-processed product， the contents of curculigoside and orcinol gentiobioside in traditional wine-processed product and microwave processed product as well as the content of ethanol soluble extract in microwave processed product were all significantly higher than C. orchioides decoction pieces; the contents of curculigoside and orcinol gentiobioside in microwave processed product were both significantly higher than traditional wine-processed product （P<0.05）. The contents of orcinol glucoside in 2 processed product were significantly lower than C. orchioides decoction pieces， while the microwave processed product was significantly higher than traditional wine-processed product （P<0.05）. CONCLUSIONS： Optimized microwave processing technology is stable and feasible， and can be used for the processing of yellow wine-processed C. orchioides.

KEYWORDS   Yellow wine-processed Curculigo orchioides; Microwave processing technology; HPLC; Orthogonal test; Content determination

仙茅始载于《雷公炮炙论》，为石蒜科植物仙茅Curculigo orchioides Gaertn.的干燥根茎[1]，其性热、味辛，有毒，具有补肾阳、强筋骨、去寒湿的功效，可用于阳痿精冷、筋骨痿软、腰膝冷痛、阳虚冷泻等症[2]。仙茅成分复杂，主要包括酚及酚苷类、皂苷类、木脂素类、黄酮类、生物碱类、脂肪族类及其他类成分[3-5]。……