目的 探索茯苓飲片的最佳炮制工藝。方法 通過(guò)市場(chǎng)及文獻(xiàn)調(diào)研發(fā)現(xiàn)茯苓的常用加工品飲片主要包含以下6種加工方法，包括鮮切、曬干、陰干、發(fā)汗、蒸制、發(fā)汗蒸制6種，設(shè)計(jì)正交試驗(yàn)結(jié)合綜合評(píng)分優(yōu)化6組不同工藝參數(shù)，采用HPLC法和苯酚-硫酸法分別測(cè)定6組茯苓不同炮制工藝飲片中茯苓酸A、茯苓酸B、去氫茯苓酸、松苓新酸和茯苓多糖的含量，使用Agilent Eclipse XDB-C₁₈色譜柱（250 mm×4.6 mm，5 μm），以0.1%甲酸水溶液-乙腈為流動(dòng)相，梯度洗脫，柱溫35 ℃，進(jìn)樣量5 μL，體積流量1 mL/min，對(duì)6組不同炮制工藝茯苓進(jìn)行三萜酸和茯苓多糖含量進(jìn)行定量研究。結(jié)果 陰干組（濕度90%、溫度23℃、4 mm薄片）茯苓三萜酸及茯苓多糖含量最高，綜合評(píng)分0.896，較其余炮制組綜合評(píng)分最高，且方差分析表明相對(duì)濕度（P＜0.01）及發(fā)酵溫度（P＜0.05）為陰干工藝關(guān)鍵因素。結(jié)論 基于多指標(biāo)成分定量分析，為茯苓飲片的炮制工藝質(zhì)量精準(zhǔn)控制及臨床應(yīng)用提供物質(zhì)基礎(chǔ)研究與科學(xué)依據(jù)。

Objective To explore the optimal processing technology for Fuling (Poria) decoction pieces. Methods Through market and literature research, it was found that the commonly used processed products of Poria cocos mainly include the following six processing methods: fresh cutting, sun drying, shade drying, sweating, steaming, and sweating steaming. Orthogonal experiments combined with comprehensive scoring were used to optimize six sets of process parameters. HPLC and phenol sulfuric acid methods were used to measure the contents of poricoic acid A, poricoic acid B, dehydropachymic acid, 3-dehydrotrametenolic acid and Poria polysaccharide in the six groups of Poria processed products. An Agilent Eclipse XDB-C₁₈ chromatographic column (250 mm×4.6 mm, 5 μm) was used, with 0.1% formic acid aqueous solution-acetonitrile as the mobile phase, gradient elution was performed. The column temperature was 35 ℃, the injection volume was 5 μL, and the volumetric flow rate was 1 mL/min. Quantitative study was conducted on the content of triterpenoid acids and Poria polysaccharides in six different processing techniques of Poria. Results The content of triterpenoids and polysaccharides of Poria was highest in the shade drying group (humidity 90%, temperature 23 ℃, 4mm slice), with a comprehensive score of 0.896, which was the highest compared to the other processing groups. The analysis of variance showed that relative humidity (P < 0.01) and fermentation temperature (P < 0.05) were key factors in the shade drying process. Conclusion Based on quantitative analysis of multi-index components, this study provides a material research basis and scientific basis for precise quality control and clinical application of the processing technology of of Poria decoction pieces.

R283.6

國(guó)家重點(diǎn)研發(fā)計(jì)劃（2024YFC3507002）；中醫(yī)藥傳承創(chuàng)新人才支持計(jì)劃（2023ZR082）