| 注册
首页|期刊导航|中药材|酒制白鲜皮饮片炮制工艺及其急性毒性实验研究

酒制白鲜皮饮片炮制工艺及其急性毒性实验研究

邓戈宇 蒋鑫 孙慧娟 王晓凡 黄琳 刘树民

中药材2025,Vol.48Issue(4):872-878,7.
中药材2025,Vol.48Issue(4):872-878,7.DOI:10.13863/j.issn1001-4454.2025.04.012

酒制白鲜皮饮片炮制工艺及其急性毒性实验研究

Study on the Processing Technology and Acute Toxicity Test of Dictamni Cortex Processed with Rice Wine

邓戈宇 1蒋鑫 1孙慧娟 1王晓凡 1黄琳 1刘树民2

作者信息

  • 1. 黑龙江中医药大学研究生院,黑龙江 哈尔滨 150040
  • 2. 黑龙江中医药大学中医药研究院,黑龙江 哈尔滨 150040
  • 折叠

摘要

Abstract

Objective:To optimize the processing technology of Dictamni Cortex processed with rice wine and assess its toxicity var-iations before and after processing.Methods:The contents of dictamnine,obakunone and fraxinellone were used as indicators,using the Hassan method,the contents of three components were normalized and scored comprehensively.On the basis of single factor test,com-bined with Box-Behnken response surface method,the effects of four factors of the amount of rice wine,moistening time,frying tempera-ture,and frying time on the comprehensive score of Dictamni Cortex processed with rice wine were investigated,and the processing tech-nology of Dictamni Cortex processed with rice wine was optimized.Acute toxicity test was used to investigate the toxicity of Dictamni Cortex slices before and after processing with LD50 and pathological changes of liver tissue.Results:The optimized processing conditions for Dictamni Cortex processed with rice wine were determined as follows:the amount of rice wine was 12 g per 100 g of Dictamni Cor-tex,moistening time was 2.5 hours,frying temperature was 125℃,and frying time was 18 minutes.The LD50 of Dictamni Cortex was 55.08,the LD50 of Dictamni Cortex processed with rice wine was 85.31 and the degree of liver injury was reduced.Conclusion:The op-timized processing method for rice wine-processed Dictamni Cortex has good stability,components contents are increased,and toxicity is reduced.The study results can provide a reference for the standardized production and clinical application of Dictamni Cortex processed with rice wine.

关键词

白鲜皮/酒制工艺/Box-Behnken响应面法/急性毒性实验

Key words

Dictamni Cortex/Processing with rice wine/Box-Behnken response surface methodology/Acute toxicity test

分类

医药卫生

引用本文复制引用

邓戈宇,蒋鑫,孙慧娟,王晓凡,黄琳,刘树民..酒制白鲜皮饮片炮制工艺及其急性毒性实验研究[J].中药材,2025,48(4):872-878,7.

基金项目

国家重点研发计划-中医药现代化(2022YFC3502100,2022YFC3502102,2022YFC3502102-04) (2022YFC3502100,2022YFC3502102,2022YFC3502102-04)

中药材

OA北大核心

1001-4454

访问量1
|
下载量0
段落导航相关论文