酒制白鲜皮饮片炮制工艺及其急性毒性实验研究OA北大核心

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.