Study on the Processing Technology and Quality Control of Jinyinhua (Lonicerae Japonicae Flos) Boiling Pieces
Author：YANG Yuantong1, SONG Ye2, LUO Yuqin2, ZHANG Lanlan2, SHI Wenting2, CHEN Jiangping2, TAN Siyin2, LI Guowei2,3, HOU Haoran2, SUN Dongmei2, LIU Liaoyuan2
Unit：1.Guangzhou University of Chinese Medicine, Guangzhou Guangdong 510006, China; 2.Guangdong Yifang Pharmaceutical Co., Ltd. / Guangdong Provincial Key Laboratory of Traditional Chinese Medicine Formula Granule Enterprise, Foshan Guangdong 528244, China; 3.China Pharmaceutical University, Nanjing Jinagsu 210009, China
Quote：引用：杨远彤，宋叶，罗宇琴，张兰兰，施文婷，陈江平，谭斯尹，李国卫，侯皓然，孙冬梅，刘燎原.金银花煮散饮片工艺及质量控制研究[J].中医药导报,2026,32(2):67-73.
DOI：10.13862/j.cn43-1446/r.2026.02.011
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Abstract：
Objective: To optimize the preparation
process and improve the quality control system for Jinyinhua (Lonicerae
Japonicae Flos) boiling pieces. Methods: The optimal preparation parameters
were screened based on morphology and particle size. Quality was evaluated
using the extraction rate, alcohol-soluble extract rate, water-soluble extract
content, contents of active ingredients (chlorogenic acid and
3,5-dicaffeoylquinic acid), and the characteristic chromatogram as indices.
Results: The optimal particle size for the boiling pieces was 3.0-5.0 mm. The
boiling pieces had the same chemical composition as the conventional decoction
pieces. In aqueous decoction, the extraction rate and alcohol-soluble extract
rate of the boiling pieces decocted for 15 minutes reached the levels of the
conventional pieces decocted for 60 minutes. In the standard decoction,
compared to the conventional pieces, the boiling pieces showed increases of
4.35% in extraction rate, 3.34% in alcohol-soluble extract rate, 10.74% in
chlorogenic acid content, and 11.00% in total phenolic acid content.
Conclusion: The Jinyinhua (Lonicerae Japonicae Flos) boiling pieces are
consistent with the conventional decoction pieces in material basis but exhibit
higher dissolution efficiency of active ingredients.
Key words：Jinyinhua (Lonicerae Japonicae Flos) boiling pieces; HPLC; characteristic chromatogram; quality control
摘要：目的：优化金银花煮散饮片的制备工艺条件，并完善其质量控制体系。方法：以形态、粒度为评价指标筛选金银花煮散的最佳制备工艺参数；以出膏率、醇溶率、浸出物含量、有效成分（绿原酸、3,5 -二-O-咖啡酰奎宁酸等）含量及特征图谱为评价指标，对金银花煮散饮片进行质量评价。结果：金银花煮散饮片的最佳粉碎粒度为3.0~5.0 mm；煮散饮片与原饮片的成分组成一致，但在水煎液中煮散饮片煎煮15 min时的出膏率、醇溶率可到原饮片煎煮60 min的水平；在标准汤剂中，煮散饮片的出膏率、醇溶率、绿原酸质量分数及酚酸质量分数较原饮片分别提升4.35%、3.34%、10.74%、11.00%。结论：金银花煮散饮片的物质基础与原饮片具有一致性，但其有效成分溶出效率更高。
关键词：金银花煮散；HPLC；特征图谱；质量控制
Release time：2026-03-05
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