目的:优选黄连解毒汤的机器煎煮工艺.方法:以黄芩苷、小檗碱和浸出物含量的综合评分为指标,通过单因素试验和正交试验考察浸泡时间、煎煮时间、煎煮温度对黄连解毒汤的机器煎煮工艺的影响,并与传统煎煮工艺进行比较.采用HPLC测定指标成分含量,色谱条件为YMC-Pack ODS-A色谱柱(4.6 mm×250 mm,5μ.m),流动相甲醇-0.2％磷酸水溶液(47∶53),检测波长250 nm.结果:黄连解毒汤的最佳机器煎煮工艺为浸泡时间10 min,煎煮温度105℃,煎煮时间30 min,明显优于传统煎煮工艺.结论:优化的机器煎煮工艺稳定可靠,评价指标可控,为中药汤剂的机器煎煮工艺制定提供实验依据.

In the basic formula,according to the single factor and orthogonal test,the optimum formula of the lotus root starch cake was obtained,which was as following: lotus root starch 10%(lotus root starch instead of part of cake flour),the amount of water 26%,add baking powder 3%(based on the amount of flour).