CN109091515A - 川芎饮片炮制工艺 - Google Patents
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Abstract
本发明公开了一种川芎饮片的炮制工艺,包含醋浸、切片、蒸制、烘干、蜜炙等步骤,通过米醋浸泡有效减少炮制过程中有效成分的丧失并提高川芎饮片中的有效成分阿魏酸和川芎嗪的含量;将白芷作为辅料进行炮制,有效增强了川芎活血行气,祛风止痛的药效;采用蜂蜜作为药引,并用蜜炙的方法炮制可有效激发和促进川芎的药效作用。本发明同时具有工艺步骤少,操作简便,可大规模应用的优点,为川芎的炮制工艺改进提供了重要的参考。
Description
技术领域
本发明涉及中药饮片炮制领域,尤其涉及一种川芎饮片的炮制工艺。
背景技术
中药含有若干化学成分,包括有毒、有效成分,而中药炮制的主要作用为“减毒增效”, 多数中药通过合理的炮制工艺,可使毒性减低,但由于炮制方法及辅料不同,与传统中药生 品相比,物质基础可能发生明显改变,其药效也会随着发生显著的变化,增加药效的目的, 中药在适当炮制工艺下可达到事半功倍的治疗效果。
川芎炮制历史悠久,有生品和制品等多种饮片规格入药,其中净制有洗净、去苗芦、去 上、酒洗等,切制有切、切片、锉、研、捣细等,炮制有熬、炒、锻、焙、偎、酒炒、醋炒、 童便浸、米水炒、盐酒制、茶水炒、蜜制、姜汁炒、杏仁汁制等。现代主要应用生品和酒制 品。
川芎酒制自宋代提出后,至今仍在应用,但对于川芎是否酒制,尚存一定争论。中医传 统认为酒能引经助效,然现代研究表明,酒制后阿魏酸含量降低,而川芎嗪含量增加,通过 进一步加强川芎炮制后化学成分的研究,比较不同炮制方法和炮制工艺对其化学成分含量的 影响,如生品、酒制饮片的有效成分及临床功效的影响等,为川芎最佳炮制工艺提供理论依 据,以发挥其最佳药物疗效,更好地服务于患者。
发明内容
本发明要解决的技术问题:如何通过适当的炮制工艺提高川芎饮片的有效成分含量。
为解决上述技术问题,本发明提供以下的技术方案:
一种川芎饮片的炮制工艺,包括以下步骤:
(1)将川芎鲜品除去茎叶和泥土,晾至表面水分含量在35~40%之间后备用;
(2)将川芎鲜品采用热水浸泡30~60min捞出晾凉,重复3~5次;
(3)将净制后的川芎用米醋浸泡24~48h捞出后切片,切片厚度0.5~1cm;
(4)将川芎片与辅料药粉按比例充分混合后高压蒸制,蒸制后清洗去除辅料药粉;
(5)文火炒至含水量15~30%后,按川芎片:黄酒=5~10:1重量比加入黄酒,闷润3~6h 至黄酒完全吸收;
(6)将川芎片烘干后蜜炙即得;
其中,辅料药粉由15重量份艾草、25重量份白芷、10重量份丹皮、5重量份红花、8重量份姜黄组成。
优选地,所述米醋为总酸5~9g/100mL的酿造米醋。
优选地,所述蜜炙的方法包括药蜜同时拌炒炙法、先下蜜后投药拌炒炙法和先下药后入 蜜液拌炒炙法。
进一步优选地,所述蜜液的种类包括洋槐蜜、紫云英蜜、枣花蜜或百花蜜。
进一步优选地,所述蜜液需预先炼制,炼制方法为将生蜜加热至115~121℃,含水量在 4~13%时收取晾凉备用。
优选地,所述川芎片与辅料药粉的重量比为20~1:1。
优选地,所述高压蒸制条件为1.5bar,蒸制60~120min。
优选地,所述烘干条件为40~70℃烘干4~12h。
本发明获得的有益效果:
(1)通过米醋浸泡有效减少炮制过程中有效成分的丧失并提高川芎饮片中的有效成分阿 魏酸和川芎嗪的含量。
(2)将艾草、白芷、丹皮、红花、姜黄作为辅料进行炮制,有效增强了川芎活血行气,祛风止痛的药效。
(3)采用蜂蜜作为药引,并用蜜炙的方法炮制可有效激发和促进川芎的药效作用。
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明,以帮助本领域的技术人员对本发明 的发明构思、技术方案有更完整、准确和深入的理解。
以下为本发明的实施例:
实施例1:
按如下方法炮制川芎饮片:
(1)将川芎鲜品除去茎叶和泥土,表面晒干后备用;
(2)将川芎鲜品采用60℃热水浸泡30min捞出晾凉,重复5次;
(3)将净制后的川芎用总酸≥5g/100mL的酿造米醋浸泡48h捞出后切片,切片厚度0.5cm;
(4)称取15kg艾草、25kg白芷、10kg丹皮、5kg红花、8kg姜黄,充分混合后研磨成粉,粉末粒径在0.1mm~0.2mm;
(5)将川芎片与辅料药粉按重量比为1:1充分混合后,在1.5bar压力下蒸制60min,蒸 制后清洗去除辅料药粉;
(6)文火(80~120℃)炒至含水量15%后,按川芎片:黄酒=8:1重量比加入黄酒,闷润 3h至黄酒完全吸收;
(7)将外观色淡、粘度大、气味清香,味甜的洋槐蜜生蜜加热至115℃,控制含水量在 13%时收取晾凉备用。
(8)将川芎片40℃烘干12h,采用药蜜同时拌炒炙法蜜炙,具体步骤如下:
(9)将步骤(5)中制备的炼蜜按1:10的重量比用开水稀释,每100mL炼蜜稀释液拌入 50g川芎片,待川芎片吸透稀释液,置锅中文火(80~120℃)炒至深黄色,以疏松不粘手为 度,取出摊晾后收取即得川芎饮片。
实施例2:
按如下方法炮制川芎饮片:
(1)将川芎鲜品除去茎叶和泥土,表面晒干后备用;
(2)将川芎鲜品采用70℃热水浸泡60min捞出晾凉,重复3次;
(3)将净制后的川芎用总酸5.5~5.99g/100mL的酿造米醋浸泡24h捞出后切片,切片厚 度1cm;
(4)按实施例1中的方法制备辅料药粉,将川芎片与辅料药粉按重量比为20:1充分混合 后,在1.5bar压力下蒸制120min,高压蒸制后清洗弃去辅料药粉;
(5)文火(80~120℃)炒至含水量30%后,按川芎片:黄酒=7:1重量比加入黄酒,闷润 4h至黄酒完全吸收;
(6)将外观色淡、粘度大、气味清香,味甜的紫云英蜜生蜜加热至121℃,控制含水量 在4%时收取晾凉备用。
(7)将川芎片70℃烘干4h,采用先下蜜后投药拌炒炙法蜜炙,具体步骤如下:
(8)将步骤(5)中制备的炼蜜按1:10的重量比用开水稀释后置于锅中,待稀释液煮沸 后每100mL炼蜜稀释液拌入50g川芎片,拌炒均匀,文火(80~120℃)炒至液干,川芎片深黄色,以疏松不粘手为度,取出摊晾后收取即得川芎饮片。
实施例3:
按如下方法炮制川芎饮片:
(1)将川芎鲜品除去茎叶和泥土,表面晒干后备用;
(2)将川芎鲜品采用100℃热水浸泡45min捞出晾凉,重复4次;
(3)将净制后的川芎用总酸≥8g/100mL的酿造米醋浸泡36h捞出后切片,切片厚度0.8cm;
(4)按实施例1中的方法制备辅料药粉,将川芎片与辅料药粉按重量比为10:1充分混合 后,在1.5bar压力下蒸制90min,高压蒸制后弃去辅料药粉;
(5)文火(80~120℃)炒至含水量20%后,按川芎片:黄酒=5:1重量比加入黄酒,闷润 6h至黄酒完全吸收;
(6)将外观色淡、粘度大、气味清香,味甜的枣花蜜生蜜加热至118℃,含水量在10% 时收取晾凉备用。
(7)将川芎片50℃烘干8h,采用先下药后入蜜液拌炒炙法蜜炙,具体步骤如下:
(8)将川芎片置锅中文火(80~120℃)炒热,炼蜜按1:10的重量比用开水稀释,每50g 川芎片加入100mL炼蜜稀释液拌炒,炒至川芎片呈深黄色,以疏松不粘手为度,取出摊晾后 收取即得川芎饮片。
实施例4:
按如下方法炮制川芎饮片:
(1)将川芎鲜品除去茎叶和泥土,表面晒干后备用;
(2)将川芎鲜品采用80℃热水浸泡40min捞出晾凉,重复3次;
(3)将净制后的川芎用总酸≥9g/100mL的酿造米醋浸泡30h捞出后切片,切片厚度0.6cm;
(4)按实施例1中的方法制备辅料药粉,将川芎片与辅料药粉按重量比为15:1充分混合 后,在1.5bar压力下蒸制100min,高压蒸制后弃去辅料药粉;
(5)文火(80~120℃)炒至含水量25%后,按川芎片:黄酒=10:1重量比加入黄酒,闷 润5h至黄酒完全吸收;
(6)将外观色淡、粘度大、气味清香,味甜的百花蜜生蜜加热至120℃,含水量在8%时收取晾凉备用。
(7)将川芎片60℃烘干12h,采用药蜜同时拌炒炙法蜜炙具体步骤见实施例1。
采用高效液相色谱法检测实施例1-4中制备的川芎饮片中的有效成分阿魏酸及川芎嗪, 将酒川芎饮片和生川芎饮片作为对照,结果如下:
表1川芎饮片中游离阿魏酸和川芎嗪的含量
表1结果显示在本发明炮制川芎过程中有效成分的损耗较少,实施例1-4制备的川芎饮 片中的有效成分含量明显高于酒制川芎饮片,最大限度的保留有效成分。
为了验证本发明制备的川芎饮片的药效,进行如下体内药效镇痛实验:
取雄性ICR小鼠18~22g,建立小鼠坐骨神经痛(CCI)模型,造模后每日采用vonfrey 法测定小鼠足底缩爪阈值,选取造模成功的小鼠进行分组灌胃给药,每组六只,给药剂量为 0.1mL/10g小鼠体重,每日给药一次,给药14d后测量缩爪阈值。空白对照组不做造模处理。
药液制备:空白对照组及模型组均给予生理盐水,实施例1-4组及酒制川芎组分别将不 同的川芎饮片按1:10的重量比加入纯水,煎煮1h,过滤后取滤液作为药液。
实验结果如下:
表2川芎饮片的镇痛药效
组别 | 缩爪阈值 |
空白对照组 | 6.8±0.9 |
模型组 | 2.2±1.2 |
实施例1 | 5.1±2.1 |
实施例2 | 5.8±1.5 |
实施例3 | 4.8±1.3 |
实施例4 | 6.2±2.4 |
酒制川芎组 | 4.1±1.1 |
表2的结果显示,本发明制备川芎饮片可有效提高CCI造模小鼠的缩爪阈值,具有较强 的镇痛效果,且药效好于传统方法制备的酒制川芎饮片。
综上所述,本发明通过米醋浸泡有效减少炮制过程中有效成分的丧失并提高川芎饮片中 的有效成分阿魏酸和川芎嗪的含量;将白芷作为辅料进行炮制,有效增强了川芎活血行气, 祛风止痛的药效;采用蜂蜜作为药引,并用蜜炙的方法炮制可有效激发和促进川芎的药效作 用。本发明同时具有工艺步骤少,操作简便,可大规模应用的优点,为川芎的炮制工艺改进 提供了重要的参考。
上面对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采 用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思 和技术方案直接应用于其它场合的,均在本发明的保护范围之内。本发明的保护范围应该以 权利要求书所限定的保护范围为准。
Claims (8)
1.一种川芎饮片的炮制工艺,其特征在于,包括以下步骤:
(1)将川芎鲜品除去茎叶和泥土,晾至表面水分含量在35~40%之间后备用;
(2)将川芎鲜品采用热水浸泡30~60min捞出晾凉,重复3~5次;
(3)将净制后的川芎用米醋浸泡24~48h捞出后切片,切片厚度0.5~1cm;
(4)将川芎片与辅料药粉按比例充分混合后高压蒸制,蒸制后清洗去除辅料药粉;
(5)文火炒至含水量15~30%后,按川芎片:黄酒=5~10:1重量比加入黄酒,闷润3~6h至黄酒完全吸收;
(6)将川芎片烘干后蜜炙即得;
其中,辅料药粉由15重量份艾草、25重量份白芷、10重量份丹皮、5重量份红花、8重量份姜黄组成。
2.根据权利要求1所述的一种川芎饮片的炮制工艺,其特征在于:所述米醋为总酸5~9g/100mL的酿造米醋。
3.根据权利要求1所述的一种川芎饮片的炮制工艺,其特征在于:所述蜜炙的方法包括药蜜同时拌炒炙法、先下蜜后投药拌炒炙法和先下药后入蜜液拌炒炙法。
4.根据权利要求3所述的一种川芎饮片的炮制工艺,其特征在于:所述蜜液的种类包括洋槐蜜、紫云英蜜、枣花蜜或百花蜜。
5.根据权利要求3所述的一种川芎饮片的炮制工艺,其特征在于:所述蜜液需预先炼制,炼制方法为将生蜜加热至115~121℃,含水量在4~13%时收取晾凉备用。
6.根据权利要求1所述的一种川芎饮片的炮制工艺,其特征在于:所述川芎片与辅料药粉的重量比为20~1:1。
7.根据权利要求1所述的一种川芎饮片的炮制工艺,其特征在于:所述高压蒸制条件为1.5bar,蒸制60~120min。
8.根据权利要求1所述的一种川芎饮片的炮制工艺,其特征在于:所述烘干条件为40~70℃烘干4~12h。
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